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Ferry Point House on Lake Winnisquam

Sanbornton, New Hampshire

Heritage Recipe

Memèrés French Breakfast Crepes

"This is a very special recipe has been in my family for generations. It has taken me about 20 years of to learn the proper technique to cooking my grandmother's crepes. My grandmother taught my mother and my mother still teaches me. When done to perfection, these crepes should be thin, crisp, and melt in your mouth." Diane Damato

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs
1-3/4 cups milk
Solid shortening
Fresh slices of strawberries or raspberries
Warm maple syrup

Combine flour, baking soda, and salt. In a separate bowl, beat eggs and milk with a wire whisk and add to flour mixture. Batter should be smooth and without lumps. Melt 1 tablespoon of shortening in a pan over moderately high heat. When shortening begins to smoke, it's time to add the batter. Carefully place 2 serving spoons of batter in a circular direction. Using the back of the spoon, quickly spread the batter to cover the bottom of a cast iron pan (note: It must be cast iron) and fill any holes. Flip when underside browns and sides begin to curl. Brown this side and serve immediately. Repeat with rest of batter. Garnish with fresh sliced strawberries or raspberries and top with warm maple syrup.

Makes: approximately 10 crepes.

Diane has created her own cookbook - The Ferry Point House Cookbook. If you are interested, call her at Ferry Point House Bed and Breakfast (603) 524-0087.

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