It’s Candlemas in France today, I’m sharing my crêpe recipe, the one my mom used to make.
Why Crêpes for Candlemas?
To celebrate a festival that is both pagan and Christian. Originally, there was the Roman festival of torches to celebrate the return of light after the long dark winter months. In Christianity, it celebrates Jesus’ coming to the Temple of Jerusalem. In the 7th century, the Pope decided to organize processions during which candles were carried, the festival of candles, which over the years became Candlemas. Crêpes were originally cooked by peasants with the flour they had left after winter. The round shape and golden color of crêpes evoke the return of Spring. Tradition has it that one should flip a crêpe with a coin in hand, a sign of prosperity for the coming year. In our home, everyone tries their hand at it, with varying degrees of success! Here I give you the recipe that my mom has been using for years. The crêpes are deliciously soft and fragrant. I flavor them with rum and vanilla. You can vary the flavors by adding orange zest, for example.
For about twenty crêpes: Preparation of the batter: 10 minutes Cooking crêpes: 2 minutes per crêpe Equipment:
1 crêpe pan or a classic non-stick pan
1 flat spatula
1 large mixing bowl
1 whisk
Ingredients for 15 to 20 crêpes:
500 ml (2 cups) of slightly warm whole milk
250 grams of flour (2 cups)
4 eggs
1 pinch of salt
2 tablespoons of sugar
1 tablespoon of vanilla sugar or vanilla extract
45 grams (3 tablespoons) of butter
2 tablespoons of aged rum
Step 1: Preparation of the batter
Warm the milk very slightly in a saucepan over medium heat or in the microwave.
Melt the butter in the microwave.
Whisk the eggs with sugar. Add flour, salt and mix.
Add melted butter then milk gradually while beating with a whisk to avoid lumps.
Finish with rum.
Step 2: Cooking the crêpes
Heat a knob of butter in a pan and pour a ladleful of batter, tilting the pan to spread the batter over the entire surface.
Once golden, flip the crêpe so that it cooks on both sides. Place it on a plate.
Repeat with a second crêpe and place it on top of the first.
It is not necessary to butter the pan each time, as the batter already contains butter.
Enjoy your crêpes with sugar, jam, spreadable paste, melted chocolate or maple syrup. Enhance them with fruits, ice cream, and whipped cream for an even more indulgent dessert!
