Recipes Included On This Page Quebec Crepe au Lard Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Quebec Crepe au Lard Recipe By : Mme. Jehane Benoit's Encyclopedia of Canadian Cooking Serving Size : 2 Preparation Time :0:00 Categories : Volume 12-06 Jun 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 slices salt pork -- more fat than lean [5 to 10 slices] Cold water 4 eggs 5 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups milk Place the sliced salt pork in a cast-iron or enamelled cast-iron frying pan. Cover with cold water. Bring to a boil over medium heat. Simmer for 2 minutes. Drain. Replace the frying pan over medium heat and cook the salt pork slices until well browned on both sides and until the fat is melted. Do not remove any of it. To prepare the pancake (crepe), break the eggs in a bowl, add the flour, salt and pepper. Mix together until the batter is smooth, preferably with an electric beater. Add the milk. Mix and pour over the hot salt pork slices and fat. Let cook for 10 minutes over medium heat without disturbing. Lift the side of the pancake gently, here and there, tilting the frying pan for the uncooked part to run under. After working for a few moments in this manner, lower the heat substantially. Cover the pan and let cook for 5 to 10 minutes. This pancake is easily removed from the frying pan. From Mme. Jehane Benoit's Encyclopedia of Canadian Cooking; 1970. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie in response to a request; 11 June 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4615 Calories; 475g Fat (93.2% calories from fat); 51g Protein; 27g Carbohydrate; 1g Dietary Fiber; 945mg Cholesterol; 8874mg Sodium. Exchanges: 1 Grain(Starch); 5 1/2 Lean Meat; 1 Non-Fat Milk; 92 Fat.

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