Mardi Gras Crepes

It’s Fat Tuesday, Mardi Gras. (Paczki Day. I hear Grammy’s voice clearly.)

The year I made crepes to celebrate the occasion, it became a tradition. I don’t even remember when that was, and since I didn’t have a blog back in the day, there is no official documentation. Maybe I should have made Paczkis. Yes. I even know it is pronounced poonchkeys, and they are like fried jelly donuts.

Thanks to my Grammy.

Did I even have a life back then? Before the world-wide-web?

On Fat Tuesday we eat cherry and blueberry crepes (and, apparently, starting this year, the adults drink Pinot Noir…excellent pairing). I also add a side like bacon or sausage patties. This year was sausage, since we had bacon for breakfast, recently. (Like, yesterday. The snowday morning.)

It’s difficult to believe that I did things like this. Started traditions. Made memories.

But I did!

Now that I have a blog I thought it might be helpful to actually save and share the recipe that I used, since each year seems to be a surprise to me.

How do I make those crepes, again? I know there’s that lemony-cream cheese filling, but does anyone else like that or just me and Steve?

So here goes. It’s a little late for your Fat Tuesday celebration this year but makes an excellent treat any time. In our family, Steve and I and the oldest little like the cream cheese filling added in before the fruit filling, and the little girls just like plain filling.

Roo only liked the sausage. She tried crepes last year and says her tastes haven’t changed.

Everyone who ate crepes, squirted whipped cream on top, except for Mommy, who has had enough Fat Tuesday to last for the next 40 days. She’ll have another glass of Pinot. Orange juice also makes a great beverage choice for this meal.

Basic Crepes
1 c flour
2 eggs
1/2 c milk
1/2 c water
2 T butter, melted
1/2 t salt (If there is anything better than RealSalt mixed equally with Kirkland Sea Salt, I haven’t found it. I am a salt freak. Wait. There IS that Celtic Sea Salt. Whatever salt you like, add 1/2 tsp. or a few cranks with the grinder.)
Mix flour and eggs. Gradually add milk and water. Add melted butter and salt.
Pour a scant (1/4-1/3 c) amount of batter onto hot omelet or frying pan and swirl around to coat the bottom. Cook like a pancake. Remove cooked crepes to plate for filling and rolling.

Fill with fruit or pie filling of choice. We like cherry and blueberry.

Lemon-Cream Cheese filling (if desired to add before the fruit filling)
8oz cream cheese, softened
1/2 lemon, juiced
Powdered sugar until desired consistency (1 or 2 cups)
Mix cream cheese and lemon juice (used Kitchen Aid for this)
Add powdered sugar until desired “icing” or “filling” consistency
Spread on cooked crepe, add cherry or blueberry pie filling, and roll up.

Omit cream cheese filling for small children or those who don’t like it and just use your favorite pie filling or fruit. I also served the cream cheese filling concoction on the side for those who wanted to add some to theirs.

There you have a yummy celebration dish. It is not “free” of anything and it is “fully” everything. Once a year. We can do that. Happy Mardi Gras!

 

3 thoughts on “Mardi Gras Crepes

  1. Stephanie

    Yum! And YES…you DID and DO make great memories and traditions for your family. That’s something about you I hope to copy in my own family.

    Reply
  2. Pingback: Giving it Up | Composting the Heart

Thanks for heart-composting with me! I appreciate your words.