The Midences Make Crepes

Ludim did not make that cool alligator shirt.  But she bought
it from someone who made it and then she made two more herself.

Last week the lovely Ludim came over with her sister Yerchan for some late-night crepe making.  Ludim has lived in France, so this was the real deal.  We had to look up a base recipe on the internet because everything in my kitchen measured in cups and her recipe measured in grams (cuz it's French!).  However, once we had mixed up all the ingredients, Ludim started doing that thing that real cooks do.  She tasted the batter, declared it bland, and added more sugar (if you are state-side you might want to skip this what with the salmonella egg recalls).  She also let the batter drip off the spoon, decided it was too thick and threw in another egg, more milk, another Tbsp. of butter, and some water.  The recipe below is an approximation of what came out of all that. 

We made a lot of crepes.  And then we ate crepes with jelly, crepes with lime and  powdered sugar, crepes with ham and mozzarella cheese, and crepes with cajeta.  Except I ONLY ate crepes with cajeta.  Because cajeta is the nectar of the gods and you don't mess with that.

Crepes

2 c. flour                                                                    4 eggs

1/2 c. sugar                                                                1 1/2 c. milk

Add dry ingredients a little at a time,
like Team Midence.

1/4 tsp. salt                                                                8 Tbsp melted butter

** Mix dry ingredients together.

** Mix wet ingredients.

** Whisk the dry ingredients into the wet ones, like this --->
** Grease a frying pan with butter.  Ladle out some batter and drop it into the pan.  Rotate the pan in the air so the batter thins out and covers all of the pan's surface.  If you are a kitchen genius or European, you might be able to flip the crepes in the air like Roman!


Roman can flip crepes, cuz he's
from the continent.  Gringos, don't
even try it!

 

Creperfection

You can eat crepes with sugar

and salty ones, too

you can eat crepes with jelly                                                  

or salami it's true

but the best kind of crepe

is the crepe with cajeta

it's delicious sweet goodness!

There's just nothing better.

Cajeta is made from the milk of a goat

and it leaves goat-milk richness

in my mouth and my throat. 

Cajeta is known as a Mexican treat.

Senoras milk goats

and turn that milk sweet.

The French can make crepes

and that really is good

but add in cajeta-

you've got fusion food

Crepes with cajeta, they might make you fat

but they also make you happy,

what's better than that?