Tag Archives: Fanny Farmer Buttercream Egg

Best Recipe for Crepes – Laura Seacord Cookbook, Canada

I am one fortunate lady. I grew up in a suburb of Rochester, NY. Rochester was the  home of Fanny Farmer Candies.  In my typical middle-class  neighborhood filled with kids, among our neighbors was a Canadian family. They were there because the father was president of Fanny Farmer Candies.

Vintage Fanny Farmer Large Butter Cream Easter Egg Box

Later the family would return to Canada where our neighbor became head of Laura Secord.  Fanny Farmer is pretty well reduced in size to a few stores throughout the US and  has had many owners over the years. But for  you who always loved Fanny Farmer – including those large butter cream Easter Eggs – the dream lives.  Laura Secord has them. They are boxed differently but they are still there!  Some stores will mail to the US, others will not. It is their corporate policy not to do so.  Check their website for store locations and you may find one near you.

One of the projects our neighbor had was coming out with the first Canadian cook book the Laura Secord Canadian Cook Book (1966) and I have a copy (1973). It periodically comes back into print but is available from used and rare book dealers.  I was foraging for a recipe that would come close to the crepes a Dutch woman used to make for me when I picked up the Laura Secord Cook Book.  I tried a recipe I found there and was in heaven. Look in the index under “pancakes” because “crepe” means pancake – not the fluffy American but their wafer-thin French cousins.  You cannot surpass the consistency of a crepe.

Laura Secord French Pancakes (crepes)

Preheat heavy 6″ fry pan and brush with melted butter (I use olive oil because it doesn’t smoke).

Sift or blend together:

1 Cup all-purpose flour.
1 teaspoon sugar
1/4 teaspoon salt

Beat together with a rotary beater

3 eggs
2 cups milk

Cover and chill for one hour.

Pour batter onto preheated pan using about 2 tablespoons batter for each pancake (cook singly).  Tip the pan to coat with a thin layer. Turn when brown to brown other side.

Roll up and serve hot with butter, maple syrup or molasses (the old Canadian way).