Once upon a time in Vegas…..
There were three drunk young girls enjoying themselves amidst a sea of lights and slot machines. They were just about to retire to their room to get ready for the ball that night when they stumbled upon a doorway in the Palms that seemed to glow brighter than all the other shop doors in the entire casino! Immediately drawn to its name (that they recognized from reality television), they entered Huntington Ink without hesitation. Inside, they were tempted by the Evil Uncle Johnny who lewered them in with his wit, charm, and images of skulls he had inked onto other patrons. All of a sudden, everything became a blur… ink was flying, laughter swirling through the air… and then. They woke up. Safe and sound in the bathtub thier beds at the Palms Hotel and Casino. It was all some sort of cliche-laced dream! ….or was it? All three of them had been marked with a Fleur di Lis by the fairy godmother of Vegas… something to remember their trip by! They went down to the pool and lived happily ever after. The End.
… great fairy tale huh? I heard it a long time ago and it has for some reason stuck with me all these years.
Moving on to the food. I went to visit my dear friends Kali and Anna in the great state of New Jersey this past weekend and we decided to make Crepes in honor of the Fleur di Lis (Kristin B. – you were there in spirit). Let me tell you… I am going to make crepes ALL THE TIME now. They were so good and so easy and you can really do anything with them… and we did. We made ‘classy burritos’ filled with chocolate, peanut butter, and fruit… we layered mini versions with nutella and fluff… we ate them plain… at one point I found myself making a chicken salad taco out of one… things got out of hand. Either way, these are a great and easy way to get creative with fillings and toppings.
I got the recipe out of a cookbook in Kali’s kitchen called “The American Family Cookbook,” published in 1974, sooo these things were obviously legit. Straight from France. Bon Appetit!
CREPES
Ingredients
2 tablespoons butter
1 cup all-purpose flour
1/4 cup sugar
1/4 teaspoon salt
3 eggs, beaten
1 cup milk
Directions
1. Melt the butter in the microwave and set aside
2. Combine the flour, sugar, and salt in a mixing bowl.
3. Whisk together the eggs, milk and butter in a separate bowl and then add mixture to dry ingredients. Beat together until a smooth batter is formed. If the batter has lumps of flour in it, pour batter through a fine screen or sieve/sifter. The batter should be very thin, almost as thin as a heavy cream. If it is too thick, mix in more milk to thin it out.
4. Refrigerate for at least 3 hours and up to one day.
5. When you are ready to cook them, heat a skillet or crepe pan (the more shallow, the better) to medium/high heat. Ladle in batter to make a very thin layer on the pan – you can do this by either tilting the pan to cover it evenly with the batter or use a circular motion with the bottom of your ladle to spread out the batter in the pan.
6. Cook approximately 2 min, until golden and flip to cook the other side for 1-2 min.
7. Have your way with them…
(Makes 10-12, 8 in crepes or 18-20 mini crepes)
