Time to flip some Crepes: La Chandeleur is today!
La Chandeleur is the last instalment of the Christmas season celebrations. Some say that the round shape and golden colour of a crepe symbolises the sun coming back after the dark cold winter. Well, maybe this year is an exception…
But considering the freezing weather outside, a Crepe Party could be a great option for a nice after-school snack.
The tradition in France is to flip the crepes so that they come back properly into the pan (be careful if there are little ones around). If you manage to flip the crepes holding one gold coin in your left hand, you will be rich for the rest of the year. Good luck!
Below is my very easy recipe, which should be prepared 2 hours in advance…
Crepes (serves 8 for main dish and dessert )
- 500g of flour
- 5 eggs
- 75 cl of milk
- 1 pinch of salt
- 4 spoons of oil
- 25 cl of waterDirections:
- Add the eggs one by one to the flour and whisk slowly.
- When the batter gets thicker, add the milk bit by bit, continuing to whisk throughout so as to avoid ending up with small pieces of conglomerated flour (if this does happen, just use a blender to get rid of them).
- Add the salt and water.
- And then the secret: let the mixture rest in the fridge for 2 hours.
- Then place some butter in a pan over a medium-high heat and pour some of the batter in.
- Once the surface of the crepe is no longer liquid and has started to go golden (approx 2 min), it’s time to flip it and start cooking the other side. Note: If flipping doesn’t work, you can also use a spatula and pretend you flipped them!
You can eat the crepes as a main dish with anything you want: jam, cheese or egg for instance. My mum used to prepare a béchamel sauce and place lots of fillings on the table. Everybody would then create their own crepe. My favourite: ham and mushroom!
As a dessert or snack, you can fill them with sugar and butter, lemon juice and sugar, all sorts of jams or honey and, of course, chocolate. If you want to be a bit more elaborate, try them with warm apple compote and caramel sauce (like in the picture) or Suzette with Grand Marnier. Yummy…
What is your favourite crepe?
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