---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Crepes a la Neige (Crepes with Snow)
  Categories: Ethnic, Desserts
       Yield: 1 servings
  
       1 c  Flour                             1/2 ts -Salt
   1 1/4 c  Milk                                1 c  Oil
       1 c  Snow, fresh, hard packed       
  
   “Throughout Acadia, it was customary to make crepes at Candlemas and
   objects such as medals, wedding rings, buttons or pennies were hidden
   inside and often used to predict the future of those who found them.
   Moreover, since eggs were often scarce this time of year as a substitute
   with spectacular results. Hence some Acadians still describe a snowfall as
   ”being enough to make crepes with.“ This recipe is always called Crepes a
   la neige, even when eggs are used instead of snow.”
   
   Mix all the ingredients together to make a smooth dough. Drop a spoonful of
   the batter into 1 inch of hot fat. Fry for 2-3 minutes on each side. Serve
   with molasses or grated maple sugar.
   
   SOURCE:“A Taste of Acadie” by Marielle Cormier Boudreau
  
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