Well, my first 4-H Cooking Project Meeting is over and was a lot of fun. I have the perfect number of kids in it this year. I have had, in the past, too many to fit in the kitchen and have everyone be hands on. As a project Leader, I get to read the kids' 4-H Books at the end of each year and see their suggestions. Last year, one young lady thought it would be fun to learn about foods from other countries. What a great idea! I knew that I wanted to teach them how to make the glorified pancake called a crepe...well, there was France! My Mom made a dish growing up called Palacsintas or Hungarian Pancakes. It involved a mixture of ground ham, olives, sour cream layered with crepes and made a tower of yumminess topped with buttered bread crumbs and baked to perfection. It is then cut into wedges and served. With a salad, this is really a great meal. Several weeks ago, I dug out the recipe to make it for my family. Something happened...schedules changed and we weren't going to have dinner together that night. Rather than pitching a fit and stomping my feet, I changed direction. The crepes were made and rolled around the filling and placed in a pan, like enchiladas. I plopped that into the freezer and went on with my life. Days later, when I was ready (and the family was home), I tossed buttered bread crumbs on top of the crepes and baked until hot. They were devoured and declared a new favorite. While the presentation was not nearly as unique and pretty as the original, the flavor and ease was great. (I have also discovered that if you fill and roll these, place them on a cookie sheet to freeze and then place the individually frozen pieces into a freezer bag, they can be defrosted and heated in the microwave for a quick after school snack for hungry kids) Okay...back to my international 4-H Cooking meeting. I also wanted to teach the girls how they can use the crepe with a sweet filling as well as a savory one, so they made Blueberry Crepes as well. Here are the recipes, if you would like to try them.
In a medium bowl, whisk together 1 cup flour and 1/2 teaspoon salt. Whisk in1-1/4 cup whole milk and 1/2 cup water. Whisk until smooth and add one beaten egg and 1 TBL melted butter. Continue whisking until there are no lumps. The batter will resemble a very runny pancake batter. Heat a small 7 or 8 inch saute pan (nonstick is ideal) over medium high heat. Add 1/4 tsp butter to hot pan and then 1/4 cup batter. Swirl pan slowly to coat bottom of pan completely. Cook until edges begin to curl back...about 1 - 2 minutes. I used a spatula to flip the crepe over and cook about 30 seconds more. There will be large air bubbles present when done. (The girls thought they looked alive) Slide crepe onto a plate and continue. This recipe makes about 12 crepes.