This is one of the most inclusive holidays in the U.K. In London, people of all religions and backgrounds enthusiastically pull the ingredients of flour, sugar, butter, eggs, milk and lemons from grocery shelves lined up in all stores days before Shrove Tuesday. It is known as Fat Tuesday or just Pancake Day by us and our friends. In the U.S. it is not universally celebrated, except in Catholic communities but it is around New Orleans where it is known as Mardi Gras. People come from near and far to join in the celebrations.
While my kids were young, it was the one day of the year that we had crepes for dinner. Truly something they eagerly looked forward to. I would mix the batter up in the food processor in the late afternoon and leave it stored in the refrigerator at least an hour so that the flour would expand just a little, making a thicker, creamier mixture for baking on top of the hob in our crepe pan. With my husband Bob, and kids, Suzanne and Adam around the kitchen table, ready with butter, white granulated sugar, and halves of fresh lemon for squeezing, I would stand at the hob. First step is rotating two or three tablespoons of the rich batter in the pan and then cooking it just long enough to congeal and brown the crepe on one side, turning and letting it cook just seconds on the other. Each family member would ask, “ Is one ready yet?” or, “Can I have the next one?” No sooner did I land one on a plate than the request for another was made. It was always a fun, much enjoyed family dinner with a lot of laughter. My daughter liked the crepes so much that at the age of eight or nine, she had me keep a plate of them stored in the fridge for having one with a bit of chocolate sauce after school. Easy, nutritious food to have on hand which can be quickly brought up to piping hot in the microwave. Kids soon manage to make them with only minimal assistance from adults.
In my cooking courses at this time of year we make a lunch with savory, creamed spinach filled crepes. What a positive way for kids to learn to eat and enjoy these beautiful deep green leaves loaded with nutrients. First, while the batter is resting we make and sample a few cheese straws sprinkled with sesame seeds. A mixed vegetable salad, like the North African one given on the next post, compliments the main course. For dessert we either have chocolate sauce on a crepe or go all out and indulge in chocolate fondue with fresh strawberries, thick slices of banana and marshmallows.
© Judy Labi 2013
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