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In August of 1996, I had the pleasure of attending the Acadian Johnson Family Reunion in Carleton, Quebec, where I met 300 new "cousins" for the first time! These were all descendants of William Johnson and Elizabeth (Isabella) Corporon, who met in 1710 in Acadia (later Nova Scotia) and married. William was a Scotsman with an English Regiment and Elizabeth's family had moved to Acadia from France some years before. While there I found this recipe.
1 cup flour
1 tablespoon sugar
1 1/2 cups milk
1 tablespoon butter, melted
1/2 teaspoon salt
2 large eggs
1 teaspoon brandy or vanilla
Sift together the flour, salt and sugar. Place in a bowl. Break eggs into the flour and stir until the eggs and flour are well blended. Add the milk gradually and continue beating with a wire whisk or hand beater until the batter is smooth. Add the brandy or vanilla and melted butter. Let stand at room temperature for one hour.
To cook the crepes, heat the frying pan, brush LIGHTLY with fat and pour enough of the batter to cover the bottom. Tilt the pan back and forth to spread the crepe evenly. When the bottom has browned slightly, flip the crepe over gently using your fingers, and let it brown on the other side. When cooked, slip it onto a warm plate and keep warm until ready to serve.
RECIPES COLLECTED FROM TRAVELS
August 18, 1999
