By Jo Rittey


Mardi Gras has quite a few associations but the original, or at least the most compelling Frenchy origin of this date on the calendar, is the day where you get to make and eat pancakes. In the Christian church this day before Ash Wednesday and then the 40 days of Lent is the day you get to kick up your heels and have a party. The idea is that before you head into the austere season of Lent where you deprive yourself of something so that you can adequately prepare for the Easter season, you use up all the flash and fancy treats you have in the cupboard. So eggs, butter, milk, and hey, let’s go crazy, nuteella, jam, sugar…whatever takes your fancy…make those pancakes and whack on all the decadent treats.



1 cup all-purpose flour

1 teaspoon white sugar

1/4 teaspoon salt

3 eggs

2 cups milk

2 tablespoons butter, melted

Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot with all the good stuff.




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