Sunday, September 13, 2009

Midnight Mass crepes

This is a special treat my family makes on Christmas Eve and also sometimes New Years Eve. My Mom has prepared the fillings while my Dad has always made the crepes. This is one of the only traditions in my family that I would dub as official :)

Here it is as documented by my sister Sarah, the keeper of treasured family secrets.

Crepes ala Mendonca family

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan

In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Note from Sarah: It helps to let the batter sit for awhile, I've found, before making them. It can also be refrigerated, if you want to make extra for the next day. Double or triple recipe for more people.

* favorite fillings of ours are shrimp and crab mixed with cream cheese and green onions. My favorite is simple butter, lemon juice and powdered sugar. You can fill crepes with any sort of warm fruit compote!

1 comment:

  1. This looks like a fabulous recipe. I actually have a recipe for dinner crepes with a white sauce and we added bacon and mushrooms. I love the idea to have it as a holiday tradition too!