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Crepes a la neige (crepes with snow)

Servings: 1

Ingredients:

• 1 c Flour
• 1 1/4 c Milk
• 1 c Snow fresh hard packed
• 1/2 ts -Salt
• 1 c Oil

Instructions:

Throughout Acadia, it was customary to make crepes at Candlemas and

objects such as medals, wedding rings, buttons or pennies were hidden

inside and often used to predict the future of those who found them.

Moreover, since eggs were often scarce this time of year as a substitute

with spectacular results. Hence some Acadians still describe a snowfall as

being enough to make crepes with." This recipe is always called Crepes a la neige even when eggs are used instead of snow." Mix all the ingredients together to make a smooth dough. Drop a spoonful of the batter into 1 inch of hot fat. Fry for 2-3 minutes on each side. Serve with molasses or grated maple sugar. SOURCE:"A Taste of Acadie" by Marielle Cormier Boudreau

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