Crêpes à la Neige is an Acadian dish. It is thin crêpes made with snow in the batter, as a replacement for eggs. They are served with molasses or grated maple sugar.
You may still hear the old Acadian saying, “il est tombé assez de neige pour faire des crêpes”, meaning “there has been enough snow to make crêpes!”
They are traditionally served at Candlemas, often with a prize such as a coin, a ring or a button hidden in one of them.
1 cup (5 oz) of flour
1/2 teaspoon salt
1 1/4 cup (300 ml) of milk
1 cup of fresh snow, packed
Mix the flour and salt together, then add the milk and fold in the snow.
Put by spoonfuls onto a hot greased surface to cook, about 2 minutes a side.
Best cooked thinly.