So Snickerdoodles you say? What kind of a name is that? I did some snooping around and thanks to Wikipedia, I have a possible answer! Snickerdoodles are most likely German and the name perhaps comes from a mispronunciation of Schneckennudeln, or cinnamon-dusted sweet rolls called “snail dumplings.” The German word Schnecke means a snail-like shape. Well there’s some fun trivia…but on to the recipe!

Ingredients:

• 1 cup Shortening
• 1 1/2 cup White Sugar
• 3 Eggs
• 3 cups All Purpose Flour (sifted)
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 1 tsp Vanilla

Coating

• 2 tsp Cinnamon
• 2 tbsp White Sugar

Preheat the oven to 400ºF.

Cream together the shortening and 1 1/2 cups white sugar. Add the eggs, one at a time, mixing thoroughly.

In a separate bowl, sift together the flour, baking powder and salt (and cream of tartar if you want to use any, about 1-2 tsps is enough).

I like to add a little vanilla…it’s not in most traditional recipes, but who doesn’t love vanilla extract?

Slowly add the flour mixture into the sugar mixture. Pausing to stir 2-3 times.

Once the dough is mixed , you can stick it in the fridge for 10 or so minutes while you clean up. You can butter 2 baking pans, too.

Then, mix the 2 tsp of cinnamon and 2 tbsp of sugar in a small bowl.

Take the dough out of the fridge and scoop it into 1″ balls. Toll between the palms of your hands and then coat in sugar.

Twelve fit nicely on a baking sheet!

Bake for 8-10 minutes until golden brown and a knife comes out of the center of a cookie clean.

Look at the cinnamony goodness! Enjoy!

Ingredients:

• 1 1/2 cups Flour
• 2 tbsp Sugar
• 2 tbsp Vanilla or Almond extract
• 2 cups Milk
• 2 tbsp Melted Butter for crepes
• 5-7 tbsp melted butter, to grease pan
• 3 Eggs

For Chocolate Crepes: Substitute 1/2 cup of flour for 1/2 cup of cocoa powder.

Mix together the eggs, milk and vanilla (or almond) extract in a bowl. (If you are in a hurry, you can just combine all ingredients in the food processor). In the picture below, I made two batters, the right is vanilla, the left is almond.

Sift in the flour.

Then add the sugar and melted butter. Whisk thoroughly so there are no clumps of flour.

Now, take the 5-7 tbsp of melted butter, and with a paper towel, grease the bottom of your round pan and let it heat up (Medium heat).

The first crepe is usually a test one – you want to make sure the heat is right, not too hot to burn. You also want to get the right amount in your ladle so you can fill the pan completely, but not too much or the crepe will be more like a pancake.

When you ladle the batter in the pan, pick the pan up with one hand, and pour the batter in close to the pan with the other. Still holding the pan, tilt it around to cover the entire bottom. Check out the video tutorial below:

You’ll know they’re ready to flip when the edges stiffen and the center bubbles.

Don’t worry if they aren’t perfect, they’ll taste perfect!

We like to fill our crepes with fresh whipped cream, chopped fruit (strawberries, bananas, mixed berries), nuts, chocolate, maple syrup and even some sweetened condensed milk- it’s a milky creamy sugary syrup that’s used to make flan and custard. Just open a can and spread some on.

You can fold the crepes up like a burrito (like below) or fold them in quarters and stack them, or just crumple them up and stuff them in your mouth.

Happy Eating!