Christmas Eve Crepes


imageEvery family has their traditions.  For many years now we have spent Christmas Eve at the Buck house and Christmas Day at the Cole house.  We arrived at the Bucks this morning in time to cook and enjoy a breakfast of crepes, both sweet and savory.  I made three types of crepes, traditional, saffron, and beet.  There were many fillings to go along with them: thinly sliced marinated Delmonico steak from the meat share, scrambled eggs fresh from the farm, as well as ham, cheeses, ricotta cheese, peanut butter, Nutella, strawberries and more.  Let’s take a moment and look at the beet crepes.  I was skeptical about this recipe that I found on line, but I was really excited to try them.  Here it is:

Beet Crepes

I prepared the crepes as follows:

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1 cup of milk and two eggs

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1 cup of flour, 1/4 teaspoon salt

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1 Tablespoon of honey, 1 teaspoon vanilla

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And of course, the beet.  I used one beet, sliced up.  This was one of the beets I had precooked from earlier in the week.  It’s so convenient to pull them out of the fridge and have them ready for me.

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Blend it all together and you have a gorgeous batter.  I was excited about the festive color, perfect for Christmas!  I made the batter last night and let it sit in the fridge overnight, which helps all of the air bubbles to come to the surface and release.  

Arriving at the Bucks we got to cooking.  The batter went into the crepe pan well but we soon discovered it was cooking strangely.

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 It was browning way too quickly (probably due to the sugars in the beets).  The bottoms were burning too quickly if we tried to let them cook through, or if we flipped them too soon to avoid the burn, we had raw middles.  I wish you guys more luck with this recipie than I had!

Under other circumstances I would have tried a few more times to fix my beet crepes, but it’s Christmas Eve.  We had two other batters that cooked well so there was plenty to go around.  We are here to spend time with family, to laugh and share stories and play games.  

 

This is real life, real time posting, not all recipes work, not all plans play out.  So today, on Christmas Eve, what matters is who is with you when your crepe recipe fails, who can laugh when you toss your fourth of fifth burnt or squished crepe in the trash.  It’s family or friends, the people most dear to you.  So, I sign off tonight in hopes that all of you, my Springdell family, have a Merry Christmas.  Enjoy!

 


About Sarah

Sarah is a trained chef and owner of Whisk Baked Goods. She lives in Chelmsford with her husband and two active boys. Sarah is passionate about food, loves eating local, and cooking gluten free foods.

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