Hobbit Sunday and Egg-Free Crepes

This past weekend was General Conference for my church. Basically that means that instead of going to the church building to hear people speak there, the leaders of our church broadcast their messages to the entire church. And that means that we get to watch church in the comfort of our own home, in our jammies if we want! 

For Marquis's family growing up, it also meant something very exciting. Conference Sunday was and still is Crepe Sunday. Mmmm, crepes! 

Marquis just yesterday decided to rename conference Sunday to Hobbit Sunday, because that is the day we eat most like hobbits. We had first breakfast before we left home, a piece of toast for each of the girls, some string cheese for Marquis and yogurt for me, because we are used to eating really, really early. Second breakfast was the main event at Marquis's parent's house a few hours later, delicious crepes filled with vanilla and/or chocolate pudding and fruit, topped with fancy "white stuff" that is whipped cream with other yumminess mixed in, and then, because that just isn't quite enough sugar, topped with either hot fudge sauce or buttermilk syrup, or both. Heaven on a plate! To add a teeny bit of substance there are always some delicious hash browns and sausage, which I actually put inside a crepe this time and topped with hot fudge. 

Don't cringe, it was seriously the best crepe ever! 

 For the rest of the day, people continued snacking on crepes and hash browns, or for Marquis, some yummy brie and crackers. We had tacos for lunch, and then the snacking continued, until our bellies were as round as hobbit bellies and our brains full of wonderful words from the prophet. 

There is really just one problem with Hobbit Sunday. One of the main ingredients in crepes is eggs, lots and lots of eggs. Thankfully my in-laws did a little research and were able to come up with an egg-free crepe recipe so that Sweetheart doesn't have to miss out on this fun tradition.

Egg-Free Crepes:

1/2 cup milk

2/3 cup water

1/4 cup melted butter

2 Tbsp vanilla extract

1 cup flour

1 Tbsp sugar

1/4 tsp salt

1 Tbsp vegetable oil

Mix milk, water, butter and vanilla extract in a bowl. In another bowl mix the dry ingredients. Whisk wet and dry ingredients together until the batter is smooth. Chill in refrigerator for at least 2 hours.  Once chilled, warm a skillet over medium-high heat. Coat pan with a small amount of vegetable butter and pour in about 2 tablespoons of crepe batter. Swirl the pan to spread the batter thinly. Cook until edges are crispy, then flip and cook the other side until golden. Repeat with remaining batter.

Makes about 4 servings.

Updated: This is a note from my brother-in-law, the official crepe master himself, he is the one is always makes all our crepes every conference. "I would add just one thing on the egg-free crepes. They are very delicate and fragile (more so than regular crepes) so keep them fairly small, and maybe use two spatulas when flipping or moving them!" Thank you, Dan, good to know!