Robyn, her husband Zach, and their three young children, own and operate a remote cattle ranch in Northern BC, where they homestead and grow the bulk of their own food.
Robyn recently started a blog where she is teaching homesteaders how to make cheese, and incorporate homestead cheesemaking into their lifestyle.
Ever since the first Christmas I can remember, these Crepe’s have been part of our Christmas morning. My mom would make them every year. I remember many Christmas Eve’s after I had been put to bed, creeping into the kitchen to see if Santa had come. I would often find my mom there, preparing the crepe batter for the next morning.
It was only a few years ago, that my mom passed the torch on to me. I was given a hand written recipe and the special non stick crepe pan, with specific instructions not to use it for anything but crepes (If you are reading this, I mostly listened Mom!).
I have made the crepes for two years now. On Christmas morning, after everyone is done chores (I come from a family of ranchers), everyone gathers in our tiny homestead kitchen for Christmas Crepes. We top them with fresh whip cream (from our milk cow of course!), peaches, strawberries and maple syrup.
In 20 years, when our oldest daughter, Echo, is grown and has a home of her own, I hope to pass her on the hand written Christmas Crepe recipe, and a non stick pan of her own (lets face it, it probably won’t be the same one, teflon is not like cast iron!).
Where will you find me late Christmas Eve night? Where most Mama’s find themselves on Christmas Eve, exactly where I found my mom, 20 years earlier, hanging the stockings and preparing the breakfast for tomorrow. Act’s of love and service that only Mama’s can understand.
Christmas Crepe Recipe
Prepare the Crepe batter the day before needed.
1 cup milk
1 cup water
2 cups flour
4 tbsp. Oil
1 tsp sugar
1/4 tsp salt
Step 1; Beat Eggs until frothy. Add all ingredients. Cover and store in the refrigerator overnight.
Step 2; The batter should be quite runny. When dropped in the pan, it should not need any coaxing to form a round crepe. If it is not runny enough add a small amount of milk. Preheat pan on stovetop.
Step 3; Pour 1/4 cup batter into greased crepe pan (8 inch teflon fry pan). Tip to swirl and coat the bottom of the pan with batter. Remove from pan after a minute or so when the bottom of the crepe is slightly browned ( you do not need to flip the crepes, the should be so thin that the cook through). As you remove from the pan, serve hot, or stack between parchment paper.
We serve with fresh whipped cream, peaches, strawberries, and maple syrup.
These freeze exceptionally well. I always triple the batch and freeze some to use for enchiladas later in the year.