Yummy crêpes, lovely crêpes! Easy, cheerful crêpes, I thank you for making my day. La Chandeleur (or French pancakes day) is the best excuse to sod the after-Christmas diet. Enjoy them either with savoury (ham & cheese, smocked salmon, lemon & ground black pepper, bechamel & mushrooms) or sweet (sugar & lemon, Nutella, chestnut spread, preserve) fillings.
The historical bit:
“Chandeleur is French for Candlemas Day, a liturgical festival that celebrates the anniversary of the Presentation of Jesus at the Temple. It is a fixed date event celebrated 40 days after Christmas, on February 2. Candlemas Day originated with candlelight processions (the French word for candle is chandelle hence chandeleur) that were organized for the celebration of this festival.
The roots of the celebration, however, go back to the pagan era.” Read more.
Ingredients: makes 11 28-cm diameter wide crepes
- 250 g flour
- 4 eggs
- 1/2 l of (preferably whole) milk
- 50 g of melted butter
- pinch of salt
Whisk together the flour + salt and the milk, adding the milk little by little. Then add the eggs one by one, whisking well after each egg. Finally add the melted butter (or oil if you prefer). I would recommend using an electric blender to get rid of the lumps if necessary.
Cook the crêpes in a special crêpe pan (crêpiere. I use a 28-cm wide one) or just a normal pan. They can be as small or as big as you like, depending on the size of your pan. Aim at a 1 to 2 millimeters in thickness, but it’s up to your taste really. Some like it thick! Smaller crêpes means more yummy options as far as filling goes…
I use a paper towel with oil to grease the pan before pouring the crêpe sauce in the pan.
Cook the crêpes for under a minute on each side and serve immediately. Enjoy with a bowl of apple cider. Oh… “It’s not cider, it’s cidre”.