California Crepes Recipe by Ruth Paget

California Crêpes Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-6 cups flour 

-3 eggs 

-1 cup milk 

-4 cups water 

-1 teaspoon salt 

-1/2 cup olive oil 

Steps: 

1-Place flour in a large mixing bowl. 

2-Place eggs in a separate bowl and whisk them. Add milk and water to the eggs and whisk some more. 

3-Pour the liquid into the flour. Mix with a wooden spoon, crushing lumps of flour. 

 4-Use a whisk to make the batter smooth. Add salt and olive oil and mix till velvety. 

5-Wait 2 hours before making crêpes. 

You can fill the crêpes with items such as the following: 

-lettuce and salad dressing 

-ham and cheese 

-eggs and cheese 

-eggs, ham, and cheese 

-hazelnut spread 

-dried fruit and blue cheese dressing 

-ratatouille vegetable stew 

-jam 

(A Monterey County California Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books

Alsatian Onion Tart Recipe by Ruth Paget

Alsatian Onion Tart Recipe by Ruth Paget 

Serves 6 

Ingredients: 

-1 (9-inch) prebaked crust (can use a cauliflower crust)

-2 cups sliced onions 

-2 tablespoons butter 

-1 cup cream 

-3 beaten eggs 

-1 teaspoon salt 

-1 teaspoon pepper 

-1 slice cooked and crumbled bacon 

Steps: 

1-Preheat oven to 400 degrees Fahrenheit. 

2-Sauté onions in butter until they are soft and yellow. 

3-Scald cream in a pot. Add the eggs, salt, pepper, and the onions to the cream and mix well. 

4-Fill the crust with the onion-cream mixture. Sprinkle the top of the tart with the crumbled bacon. 

5-Bake tart for 30 minutes and serve warm. 

You can use other vegetables for the onions.  Just saute them until they are soft in butter or olive oil.

(A Monterey County California Recipe) 

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click for Ruth Paget's Books