Title: Crepes a la neige (crepes with snow)
 Categories: French can, Acadian, Desserts
      Yield: 1 servings
 
      1 c  Flour
  1 1/4 c  Milk
      1 c  Snow, fresh, hard packed
    1/2 ts -Salt
      1 c  Oil
 
  "Throughout Acadia, it was customary to make crepes at Candlemas and
  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."
  
  Mix all the ingredients together to make a smooth dough. Drop a
  spoonful of the batter into 1 inch of hot fat. Fry for 2-3 minutes on
  each side. Serve with molasses or grated maple sugar.