Friday, September 5, 2008

Crepes at the MN State Fair

We have had an exciting week her at Lucille's Kitchen Garden. We were at the MN state fair in the Eco Exoerience building doing a jelly crepe demo and talking about the Mill City Farmers Market and local food. We ate so many crepes on the weeks leading up to the fair that I think we will hold off on crepes for a bit. I thought that I would share with you my crepe recipe and a few words on crepes.

Crepes are a great Saturday morning family breakfast. Miss Lucille, all of 6 years old, helped with the demo by putting the jam in the crepes rolling them up and sprinkling the powdered sugar over the top with a flour sifter. She was so fond of the flour sifter that I needed to stop her a few times, as the crepe began to look like it was stuck in a snowbank.

Crepe batter should look like a thinner version of pancake batter. I used an 8 inch pan with a tsp of butter to oil and poured a touch over 1/4 cup of batter in the middle, rotated the pan to coat the bottom and cooked the first side over medium high heat for about 3 min. or until the top looks dry. I then flipped the crepe and cooked for an additional 30 seconds to a minuet. It is actually easier to flip the crepes with the pan, then with a spatula since crepes are so thin and tear easily. Here is our crepe recipe, and see you at the market!
Crepes with
Lucille’s Kitchen Garden
Pepper Jams

1 cup of flour, 2 eggs, ½ cup milk, ½ cup water, ¼ teaspoon of salt, 2 tablespoons butter, melted, 1 tablespoon of Lucille’s Kitchen Garden Blueberry Pepper, Green Pepper or Raspberry Pepper Jam

· In a large mixing bowl, whisk together the flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
· Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using ¼ cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
· Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
· Take 1 tablespoon of Lucille’s Kitchen Garden Pepper Jam and apply.
· Roll crepe and sift powder sugar on top; Serve with fresh fruit.

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