Tuesday, February 5, 2008

Shrove Tuesday

Where I am from it is traditional to have pancakes on Shrove Tuesday. Traditionally it is thought that pancakes were a good way to use up the fat, eggs, etc. prior to the denials of Lent. To my American friends this kind of pancake is a crepe - a thin griddle cooked item, not the thicker breakfast style pancake often seen over here. We always served them with lemon and sugar and had them as a dessert. I hadn't had pancakes on pancake day for many years, so this year decided to do them. Being at home and having the time was a major contributing factor.

3/4 cup flour
1/2 t salt
1t baking powder
2T icing or confectioner's sugar
2 large eggs
1 cup milk (1% in this case)
1/2 cup water
a few drops vanilla essence

Sift the dry ingredients into a large bowl
Lightly beat the eggs and add the milk and about half of the water. Make a well in the flour mixture and add the liquids. Whisk until the liquid has been incorporated. The consistency of the batter should be like thin (single) cream. If it is too thick, thin with a little more water.
Heat a small non=stick skillet with a little buttter until the butter just browns. Wipe the skillet. With the skillet still hot, pour in about 2 T of the batter, rolling it around to make a circuloar crepe. When it is cooked on the first side (about 30 seconds, top layer dry), flip and leave on the second side for about 15 seconds. Store the cooked crepes in a warm oven (200F) in layers with parchment paper between the layers. When all the crepes are cooked, fold them into quarters (or roll them up) and place them on warmed dessert plates (3 crepes per person), sprinkle with powdered sugar and lemon juice. Eat immediately!

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