What to do with all those eggs?

Today's bounty!  Well done, ladies!

Today’s bounty! Well done, ladies!

As the winter solstice passes and the days grow longer, the girls fly into action.

We can’t actually notice a difference in the daylight hours; 6 am is still pretty darn dark in the heart of winter, but the ladies are much more sensitive to the change. And so, after their winter break, they begin to lay again.  So what to do with all those eggs?  Make crêpes, of course!

Sweet crêpe recipe

Feeds about 4 hungry people


250 g plain flour

a few drops of good-quality vanilla

3-4 beaten eggs

1/4 tsp salt

375 mL full cream milk

125 mL water

splash of brandy, cognac, rum etc

20 g melted butter (melt the butter in the pan you will cook the crêpes in, after you add the butter to the batter, just give the pan a wipe with a paper towel before you cook your first crêpe)

Whisk flour with the vanilla and eggs, slowly adding the milk and water, mixing very well to get rid of the lumps. Add your alcohol of choice and then the melted butter.

Allow to stand for at least 2 hours, or even overnight in the fridge. Just before you make the crepes, add a bit more milk or water, 50-100 mL. If you can’t let is sit for long, you may want to strain the batter into another bowl to get rid of any lumps.

Preheat a large crepe pan or non-stick frying pan over medium heat.  If you just let the batter sit for a couple of hours and the pan is still greasy from the butter you melted in there before, you are good to go.  Otherwise, melt a bit of butter in the pan and give it a bit of a wipe with a paper towel before you cook your first crepe.  (If you are using a traditional, NOT non-stick pan, obviously you are going to need to use more than just a bit of butter, depending on how seasoned your pan is.  But if you are using such a pan, you should be a good enough cook to know what to do with it.) When the pan is hot, add about 1/4 c of batter (or whatever quantity will thinly cover the bottom of your pan) and swirl to coat the bottom of the pan. When the edges of the crepe curl and begin to brown, gently flip and brown the second side.  I usually throw out this first crepe as it is never as good as the ones following. The dogs and/or the chickens appreciate this step.

Serve with the filling of your choice – favourites around here are butter, sugar and lemon or dark chocolate and banana.

Bon appétit!



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