Every year École Pauline Johnson hosts a Crêpe event for the students to celebrate Québec City’s Carnaval. Students are treated to many, many crêpes, topped with berries and syrup.
This Crêpetastic event is hosted by PAC and supported by school staff and many volunteers. Over 100 parent volunteers participated in 2018. It is a fabulous community school spirit event.
Every year, volunteers are needed to provide crêpes, syrup, and berries, and to help set up, serve, and of course, clean up. Please click on the following links to sign-up, for sending something in, or coming to help.
For more information about Carnaval de Quebec, click here.
Yield: 10 large crêpes (multiply by 4 to make the requested amount of 40 crepes)
1 1/2 cups flour (white flour only)
1 teaspoon of sugar
1/8 teaspoon of salt
1 1/2 cups milk
2 tablespoons unsalted butter, melted and cooled to room temperature
Easy Mixer or Whisk Method: In a medium mixing bowl combine eggs and salt. Gradually add flour, alternating with milk, beating with an electric mixer or whisk until smooth. Beat in melted butter.
Blender Method: Combine ingredients in a blender jar, blending for about 1 minute. Scrape down sides of bowl with a rubber spatula and blend for another 15 seconds or until smooth. Cover and set aside for at least an hour but not more than 6 hours at room temperature for best results.
Crêpe batter can be held overnight in the refrigerator. If necessary, the crêpe batter can be cooked immediately, but the resting time allows the flour to absorb more liquids, making the batter easier to handle, and gives the crêpes more flavour. If the crêpe batter seems too thick when you are ready to cook it, add a small amount of extra milk. If it becomes too thin, blend with more flour. It should be the consistency of heavy cream.
The easiest way of cooking crepes is in a teflon-coated (T-Fal) type non-stick crêpe or omelet pan or any other non-stick frying pan.
When making crêpes place a piece of parchment paper between each crêpe when stacking. If you freeze the crêpes, please defrost in the fridge before dropping them off at school.
All food items need to be delivered to the gym kitchen on Tuesday, February 11 by 9am.
Please label any containers and plates you would like to get back. All items can be picked up outside the office at the end of the day.