As if any of us need an excuse to eat crepes but in case you do… the French have a celebration for that! Chandeleur.
While January is the month of the galette des rois filling every pastry shop, now all the cooking shops are filled with crêpe making supplies as everyone looks forward to the holiday known in English as Candlemas, a Christian holiday where Jesus was presented at the temple, though most just know this is as a day to eat crêpes in France.
Last year I learned a thing or two about the traditions while my mother-in-law was visiting because there’s a lot of nuance in these little holidays and this one, in particular, is meant to be sweet crepes. You’re probably thinking it’d make a great breakfast but in fact, these are served at night and that’s not all! When you’re making them you should toss the pan to flip the crêpe with your right hand while holding a coin (traditionally a little piece of gold actually) in your left hand for good luck, which you might need to confidently flip it the first time!
Don’t be fooled though! This is not “pancake day” or Mardi Gras, a day when the French don’t traditionally eat crêpes if anything it’s a time to eat the richer foods (but I won’t complain about that – more food holidays please!)
Below is the recipe I use to make the “froment” based crêpe, which in France is to say that it’s generally meant for sweet toppings and it’s not made with the savoury buckwheat flour but as I don’t put sugar in my recipe, you can easily use it for both if you like.
If you’re looking for topping ideas may I suggest some of our personal favourites (some of which you won’t necessarily find at a crêpe stand)
-Nutella and sliced banana (the only time you’ll ever see me eat Nutella)
-salted butter, cinnamon and sugar (lemon makes this combo even better!)
-lemon curd and homemade whipped cream
-Grand Marnier and sugar
-honey, lemon and plain yogurt
-Maple and whipped cream
If you have other favourite toppings please let me know below, we’re always up for suggestions!
- 1 Cup Flour (150g)
- 2 Eggs
- 1 1/4 Cup Milk (just over 1/4 L)
- 1/8 Cup Butter, melted (27g)
- ¼ t Salt
- Blend together and let rest for 1 hour in the fridge.
- You will want a nice thin batter so if it seems too thick add a little milk to thin it out.
- Butter a hot non-stick pan (if it's meant for crêpes all the better, this will help)
- Put a ladle of batter into the centre of the pan and moving quickly lift the pan and roll around to cover the entire surface thin and evenly
- Flip when the top surface dries out
- Serve hot and add your favourite toppings!
- You can easily make these ahead of time and store them in the fridge overnight and just quickly reheat on the pan before serving. Alternatively I like to put the oven on a low heat to keep them warm while I cook the entire batch so everyone gets to sit down and enjoy at the same time.