JUNIOR STRIDERS RECIPE CORNER
With Josh Pelletier
“My Great Memere Bosse showed my dad how to make crepes at a young age and my dad has done the same with me. The recipe, while simple, comes from Memere Bosse's cookbook that all her grandchildren were given years ago.
It's what is not in the cookbook that are the family secrets to making them and I will share that with you!
First ignore the sugar amount...Memere always believed it should be a "fist full of love" and to this day that is what all of us do. Secondly, it's all about the heat of the pan you use to make them. It needs to be slightly higher than medium but not too hot to burn them. Lastly, in true french canadian tradition they are served with homemade maple syrup from any fine local sugar shack and nothing else. I will man the stove once again when we have a hosted run so you can try some for yourself.” - Josh
1 ½ cups milk
1 cup flour
1 ½ tsp. Sugar
⅛ tsp salt
In a bowl whisk eggs, milk, sugar, and salt.
Add flour and beat until smooth. Let stand for ½ hour.
Put vegetable oil in frying pan.
When oil is hot (oil sizzles when water drops are sprinkled in) pour batter into the center of the pan and rotate to spread batter.
Cook until golden and flip carefully.