And that’s a wrap!

Don’t be fooled by this very catchy title.  This post is NOT about the movies or movie making or anything to do with film, cinema, or TV.  It is also NOT about burritos or tortillas or flat bread.  It’s about something much better (and easier) to make.  Crêpes!

 

Living in the gorgeous Pacific Northwest has its advantages.  We camp in a state park campground at a lake that has two rivers flowing into it near a spectacular snow-covered mountain.  Our summers are warm, but only “hot” for about two weeks.  And, thankfully, we don’t have much humidity.  So, they are mild.  We can usually have a fire every evening and be quite comfortable.

 

Another PNW advantage is the availability of fresh local berries, peaches, nectarines, and other amazing fruit.  We often make “fruit runs” to our favorite produce stands.  It’s not unusual for come home with several flats of berries, a box or two of peaches, or basketful of plums.  We’ve been known to make fresh raspberry ice cream in camp.  But, I digress…

 

 

David & Sheila and Paul & Lucy and the husband & I camp together every summer.  We try to go several times each year.  Sheila is the organizer.  She makes the reservations, plans the menus, and gives us our assignments (what food to bring and which meals we are responsible for).  We happily let her do this, as she’s great at it and knows everyone’s preferences.

 

One thing sure to be on menu during peak fruit season is crêpes.  They really are very simple to make – even on a camp stove in a skillet.  We usually triple the recipe when the whole gang is present.  We break out the “backup” stove and get five burners going at once.  One of us preps fruit, another mixes the batter, and yet another is in charge of the burners.  We can crank out a stack of crêpes six inches high in no time.  And, they hold very well until you’re ready to eat them – warm or at “room temperature” (whatever it may be as we always eat Al Fresco).

 

Once the crêpes are ready, we dig in.  Crêpes, fruit, whipped cream, roll it up and make another!

 

PS  You can also make these at home (even though they never taste as good as when you’re camping) and fill them with roasted asparagus, shaved parmesan, and a crème sauce.  Or, with mushrooms, shallots, spinach, and goat cheese crumbles.  Savory crêpes are just as delicious as sweet ones.

 

And THAT'S a wrap!

 

 

Crêpes

 

INGREDIENTS

1 ½	cups flour
2	T sugar
½	t salt
3	eggs, well beaten
2	cups milk
2	T butter, melted

 

Directions

1. Mix together flour, sugar, and salt.  Separately, mix together eggs, milk, and butter.

2. Gradually add egg mixture into flour mixture.  Beat together.

3. Dip by ¼ cup measure and place in lightly greased skillet over medium low heat.  Swirl batter to cover bottom of skillet.  Cook until center is no longer shiny.  Check for light brown spots on underside.  Flip once and finish cooking on second side (it won’t take nearly as long as the first side).

4.  When done, remove from skillet and stack on a plate until ready to serve.

5.  Serve with fresh berries or stone fruit and whipped cream.