Editor’s Note: This is the second week of a 4 1/2 month challenge, taken by 88 blogs spanning the country, to eat one meal a week as local, sustainable, ethical and organic as possible. You can click the link on the right side bar to read more! – Christina
I tossed around several meal ideas for this, the first of my Dark Days Challenge meals. This meal was inspired by my flour, which I was thrilled to discover is locally milled in Westport, NY, about 100 miles away. With just five easy-to-find-locally ingredients, crepes seemed like the perfect meal to experiment with.
Several summers ago, our family hosted a French student who (lucky us!!) happened to be the daughter of a French baker. She brought us our own crepe pan as a thank-you, and we received many lessons in the art of crepe-making. I will not get into the details of cooking the crepes in this post; there is certainly a learning curve, and it takes a little practice. (Here is a good video tutorial from YouTube)
The ingredients for the crepe batter were all local, with the exception of the salt.
- 2 c. flour (local-ish; I used Champlain Valley Milling Organic Whole Wheat Bread Flour, milled in Westport, NY)
- 1 1/2 c. milk, from Kings Brothers Dairy in Schuylerville, NY
- 1 1/2 c. water
- 4 eggs, from Thomas’ Poultry Farm in Schuylerville, NY
- 1/4 tsp. salt
Mix all ingredients in a large bowl; batter will be a little lumpy, that’s okay. It should be pretty thin-if it’s too thick you won’t be able to spread a nice, thin crepe. Additional milk can be added, if necessary, to achieve the right consistency.
I cooked the crepes all at once (with Amish butter to grease the crepe pan), about 1/4-1/2 c. of batter at a time. This step was time-consuming, and can be done slightly ahead of time; just cover the cooked crepes with a damp towel.
For our crepe filling, I used the following:
- 6 scrambled eggs, from Thomas’ Poultry Farm
- 1 large sweet onion, caramelized, from Denison Farm in Schaghticoke, NY
- butter from caramelizing was Amish Country Butter from the Colonie Farmer’s Market (thanks to my sister!)
- 1 tub of Chevre cheese, from Nettle Meadow in Warrensburg, NY
We just spooned the desired amount of filling items onto one half of the crepe, folded in half, and enjoyed.
As an added bonus, the batter recipe made enough crepes that we even had some for dessert. We spread a few spoonfuls of yogurt (homemade from King’s Brothers Dairy milk) onto the crepe, topped with a swirl of local maple syrup, and rolled it up!