Thursday, February 2, 2012

Happy Ground Hog Day!

Happy Ground Day! And for Catholics, happy Feast of the Presentation Day. (Formerly know as Candlemas, but at some point blessing all those candles lost its status and no longer warranted a whole day. Plus, a Feast Day is just better.) In honor of Candlemas, here's the anecdotal recipe for Grandpa Emile's Pancakes, or EPs, as my cousins would say. They are really crepes and best done in a blender.

Beat 6 eggs and add 1 cup milk and 1 cup flour. Beat until smooth. Makes enough for 4 people. (or 6people if they are light eaters.) For every additional person who comes through the door, throw in another eggs. When you've used up a dozen eggs, it's time to start a new batch.
Rub your hot pan all over with a cube of butter, and pour in enough batter to cover the bottom of the pan while turning and tipping and coaxing the batter to the edges. Flip if you like, but it's so thin, it cooks right through. Just remember to roll or fold the less browned side to the inside. It's just prettier like that. Jam, syrup, or sprinkle with powdered sugar and squeeze a fresh lemon over it.


  1. I made my first crepes the other day using Frugal Gourmet's recipe with beer (only we had ale in a can, so that got used instead). It was very much like making pancakes only thinner and it was great fun! It said the pan should be coated with oil so I put a little in and spread it with a paper towel and recoated after each with the paper towel...the stick of butter sounds way easier!

  2. Hey Shelley! Crepes with beer sound familiar - but Jeff Smith is from my old Seattle metro area. With ale sounds even better. Isn't that what you put in Welsh Rabbit? The stick of butter works so well, and after the end you are holding gets too melty, you just use it to spread on your crepes. before rolling them up. (My family butters and rolls up tortillas, too.) You can also wrap up lumps of butter in a cheesecloth bundle and rub the pan with it. This has the additional benefit of brushing away any crumbs left by the previous crepe.