Today we celebrate the Feast of Saint Luke, an Evangelist to the Gentiles. Saint Luke was a physician, and a companion to Saint Paul. Like the other Gospel writers, at times Saint Luke references other writers. However, his Gospel contains information not found elsewhere.
Saint Luke tells us of Saint Gabriel’s annunciation to Mary and of her subsequent visit to Elizabeth, who was then six-months pregnant with John the Baptist. The parables of the Prodigal Son and the Good Samaritan are also contained in the Gospel of Saint Luke.
In the three-year cycle of Gospels within the Church for Sunday’s reading, Saint Luke is the Gospel assigned to Cycle C, the final cycle before beginning again. (His will be the Sunday Gospel readings beginning on Advent Sunday 2027 through King of Kings 2028).
Anyone even remotely familiar with the stories contained in the Bible has at least one that is a favorite or that speaks to them on a more personal level. One of my favorites from Saint Luke is the story of the encounter on the road to Emmaus (Luke 24:13-35).
Three days after the Crucifixion two of Christ’s followers encountered the risen Lord on the road between Jerusalem and Emmaus. They walk with him a while, discussing all that has happened. As they walk He interprets for them all of the prophets beginning with Moses. These travelers found him to be an interesting, insightful person, but their eyes were closed to His true identity. Later that night as they sat at table, Jesus took the bread, blessed it then broke it and gave it to them. At that moment they realized who He truly was. And just like that He was gone from them. I am no scholar of scripture, but what I get from this is that we all have the same experience at Communion. When the bread is broken on the alter, a bell is rung as we find ourselves in His true presence. Each time this happens, I am both awe struck and humbled. Often under my breath I whisper “You are my Lord and my God. Amen.”
Ham and Egg Crêpes
Crêpes
2 tablespoons Butter
Green Onion for garnish
1 cup Flour
2 Eggs
3/4 cup Milk
1/4 cup Water
Pinch Salt
Heat oven to 350 degrees. Grease a cooking sheet and set aside. Melt butter and snip parsley, set aside until ready to use.
In a the bowl of a food processor fitted with a blade mix together flour and eggs. This will form a ball of dough. Gradually add in milk and water, pulsing to combine. Add salt and butter; mix until smooth.
Heat a lightly oiled medium sized frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen crêpe from pan, flip over and move to greased cooking sheet. Repeat 3 more times.
Ham and Egg Filling
1 Ham Steak
4 large Eggs
Salt to taste
Black Pepper to taste
Cut ham steak into four rectangles. In the pan used to make the crêpes, gently fry up ham. Place each steak down the center of a crepe.
Working with one crêpe at a time, crack an egg over the ham. Fold the edged of the crêpe toward the center, exposing just the yolk of the egg. (This might take several tries to get the crêpe to cooperate – don’t give up!)
Carefully move baking sheet to the oven. Bake crêpes for about 6 minutes for the whites to begin to set. Switch oven to broil, and continue to cook for another 2 minutes, until the yolks have set bur remain runny. Plate crêpes, sprinkle with green onions and serve alongside buttered toast.
Worship the LORD, in holy attire;
tremble before Him, all the earth;
say among the nations: The LORD is king,
He governs the peoples with equity
