1 c Flour
1 1/4 c Milk
1 c Snow, fresh, hard packed
1/2 ts salt
1 c Oil
Mix all the ingredients together to make a smooth dough.
Drop a spoonful of the batter into 1 inch of hot fat for 2-3 minutes on each side.
Serve with molasses or grated maple sugar.
"Throughout Acadia, it was customary to make crepes at Candlemas.
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."
Recipe source: A Taste of Acadie by Marielle Cormier Boudreau