Farmstead Kitchen- Katty’s Duck Egg Crepes
Back in the day at Seward Co-op, Katty and I worked together in the grocery department. She is a dear young lady, so intuitive, talented and kind. Before I left to start working at the co-op in Stillwater in 2006, she was hired on as my replacement Merchandising Manager and she rocked it so hard the store had to move to a bigger location!
Katty recently came out to the farm for a catch-up visit and she made ME crepes! It was the first time I’d ever eaten them…………and NOW I get it!!! Crepes are insanely decadent and complicated sounding, I thought you needed tons of butter and cream to make them, so never even thought of trying to make them. Turns out you can make them totally dairy free – Katty used duck eggs, almond milk and Earth Balance non-dairy butter. The trick to the perfect crepe is the low and slow cooking technique, which leads to silky smooth crepes that melt in your mouth!
In a cuisinart mixer, mix 3 eggs with 1 1/2 cups of a milky beverage, together til real fluffy. Then add to the cuisinart: 5 Tbl melted earth balance, 1 tsp vanilla extract, 1/2 tsp salt and 3 Tbl Sugar. Get a large skillet warming with a bit of “butter” on low. A well-seasoned cast iron pan is ideal and will require less oil to grease between the crepes. Mix the wet ingredients together well, then pour into a bowl and add 1 cup white flour and just barely mix it in.
Add 1/2 cup of the batter to the warmed skillet and IMMEDIATELY tip the pan around in a circle to get the batter to cover the entire bottom of the pan evenly. Let the batter sit in the pan undisturbed, cooking slowly until you can see the edges are pulling away from the sides of the pan, then carefully lift and flip. There are apparently special crepe spatulas you can find which make this much easier. You are not looking for a browned crepe, just one that is cooked and holds together. I find each side takes about 5 minutes, depending on your temperature. Compared to a traditional looking pancake, crepes will look underdone and much flatter, which is not quite as exciting, but Crepes are WAY more fancy when you are eating them! Oil the pan as needed between crepes to ensure they don’t stick, but if you’re using cast iron you may not need to do this.
Katty also made a blueberry sauce by simmering fresh berries with some sugar for a few minutes, and we rolled that sauce inside the warm crepes and shoveled them into our mouths with our fingers, barely making any sounds other than guttural oohs and ahhs! I just put some slices of uber juicy peaches on mine and snarfed them down!