Maple Walnut Crêpes
from Plenty: One Man, One Woman, and a Robust Year of Eating Locally
1 cup sifted flour
¾ cup water
¾ cup milk
3 eggs
2 tbsp melted butter
¼ tsp salt
2 cups walnuts, shelled and crushed
bigleaf maple syrup
Warm a plate in the oven at 150°F. In a large glass bowl, whisk the first 6 ingredients into a well-mixed batter. Lightly grease a large frying pan with butter. Heat until a drop of water bounces on contact. Ladle batter into the center of the pan, turning the pan or using a spoon to spread the batter into a thin, large round. When the batter has cooked through and begun to steam, carefully flip the crêpe. Fry a few moments more, then set aside on the plate in the oven. Repeat until the batter is used up, keeping the growing pile of crêpes covered with a cloth. To prepare filling, stir syrup into walnuts until coated. Roll ¼ cup walnut filling in each crêpe. Serve with butter and syrup on the table.
Excerpted from Plenty: One Man, One Woman, and a Robust Year of Eating Locally.
Copyright © 2007 by J. B. MacKinnon and Alisa Smith. All rights reserved.
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