Maple Walnut Crêpes - not TNT

[Guest guest]

This came from a book about a couple who comitted to eating locally

grown products for a year (NPR). Review excerpt below. Something I

firmly believe in.

 

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Maple Walnut Crêpes

1 cup sifted flour

3/4 cup water

3/4 cup milk

3 eggs

2 tbsp melted butter

1/4 tsp salt

2 cups walnuts, shelled and crushed

bigleaf maple syrup

 

 

 

Warm a plate in the oven at 150°F. In a large glass bowl, whisk the

first 6 ingredients into a well-mixed batter. Lightly grease a large

frying pan with butter. Heat until a drop of water bounces on contact.

Ladle batter into the center of the pan, turning the pan or using a

spoon to spread the batter into a thin, large round. When the batter

has cooked through and begun to steam, carefully flip the crêpe. Fry a

few moments more, then set aside on the plate in the oven. Repeat

until the batter is used up, keeping the growing pile of crêpes

covered with a cloth. To prepare filling, stir syrup into walnuts

until coated. Roll 1/4 cup walnut filling in each crêpe. Serve with

butter and syrup on the table.

 

 

Source: Plenty: One Man, One Woman, and a Robust Year of Eating

Locally. 2007 by J. B. MacKinnon and Alisa Smith.

Formatted by Chupa Babi in MC: 05.08.07

 

Caitlin Coe (Reviewer): I've got a question for you: where did those

plump, marbled steaks in your refrigerator come from? Not what store,

but what actual physical location? How about the lovely bright green

asparagus stalks that you're going to cook along with them? And here's

a real toughie: can you point out on a map where the salt you'll be

using to season the meal was produced? Yeah, me neither. First off,

I'm horrible at geography, but, more to the point, I often just have

no idea. Canadian authors Alisa Smith and J.B. MacKinnon considered

themselves to be well informed eaters, but they realized that even

when they had detailed statistics regarding where their " local " food

was coming from, it was generally hundreds if not thousands of miles

away. How was this distance between tree and table conducive to

maintaining the connection between people and sustenance? If we had

more information regarding how our food was produced, could even

observe it while it was growing or ripening, would we still make the

same choices? These questions were the catalyst to Smith and

Mackinnon's year-long experiment: they would try to eat only local

food for a year. And not just vaguely local—all food had to be

produced within a 100-mile radius from their Vancouver home; thus the

100-mile diet was born, and the he-said she-said foodalogue " Plenty "

was written.

 

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