Title: Crepes a la Neige (Crepes with Snow)
Categories: Canadian, Desserts
Yield: 1 Servings
1 c Flour
1 1/4 c Milk
1 c Fresh snow; hard packed
1/2 ts Salt
1 c Oil
"Throughout Acadia, it was customary to make crepes at Candlemas
and objects such as medals, wedding rings, buttons or pennies were
hidden inside and often used to predict the future of those who
found them. Moreover, since eggs were often scarce this time of
year as a substitute with spectacular results. Hence some Acadians
still describe a snowfall as "being enough to make crepes with."
This recipe is always called Crepes a la neige, even when eggs are
used instead of snow."
Mix all the ingredients together to make a smooth dough. Drop a
spoonful of the batter into 1" of hot fat. Fry for 2 to 3 minutes
on each side. Serve with molasses or grated maple sugar.
Recipe by A Taste of Acadie by Marielle Cormier Boudreau
