Crepes!

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Crepes!

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February 2 was la Chandeleur, the French crêpe day. Known as Candlemas for Anglophones, the French make crêpes in celebration of Jesus’s presentation at the temple. However, over the years, the holiday has lost its religious significance but has kept its culinary significance. One of the reasons that the French eat crêpes is that the round, golden color is representative of the sun and the coming of spring. I think the tradition of eating crêpes is much better than asking a groundhog when it’s going to be spring. But, I digress. Back to crêpes. To be vraiment francais(e), you need to try to flip the crepe with your right hand while holding a coin with your left. If you can successfully do this, then you will have a prosperous year. Additionally, crêpes should also be eaten after 8:00 p.m. Unclear why.

Now for the good stuff. This is a crêpe recipe that I have been using for years. You can use this recipe for sweet or savory crêpes, but I always use it for sweet. Some delightful filling ideas are NUTELLA, caramelized bananas, granulated sugar (a popular, cheap option in France that Husband loves), maple syrup, or different types of jams/preserves. If you’re feeling extra adventurous, you can make your own fillings. Or! You could be bold and American and do a Nutella-Peanut Butter combination. Be a cowboy.

Crêpes
1 cup all-purpose flour
3/4 cup water
1/2 milk
3 large eggs
2 Tb unsalted butter, melted and cooled
1/2 tsp salt

  1. Combine all ingredients in a medium bowl and whisk until there are no lumps. Let stand for about an hour. You can cover and refrigerate for up to a day.
  2. Heat a crepe pan (or non-stick pan) over medium heat until it is hot and grease with a little bit of butter.
  3. Use a 1/4 cup ladle and pour it on the pan. Swirl around to make a circle on the pan.
  4. When the edges start to brown and curl, flip the crêpe. Cook for another 10 seconds, and then take it off the heat.
  5. Continue in the same manner until all the batter is finished. You can stack them wrapped in plastic wrap and chilled for up to 3 days, but they’re best if you eat them immediately.
  6. Fill your crêpe by smearing your topping in the center and spreading it outward. When you fold, be sure it’s a triangle. It is my PET PEEVE when people roll their crêpes. It’s not a burrito, it’s not a Swedish pancake, it’s not a crespelle. It is a crêpe. Eat it like one.

Enjoy!

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About babyponderings

I am a mother, wife and teacher living in Maryland and trying to find balance. Originally, I'm from the Chicago area, but moved to the Midatlantic for graduate school. I love to travel, cook, run, read and try new things.

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  1. Pingback: Back in the Saddle | Baby Ponderings

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