Don’t forget! February 2nd is Crepe Day! It’s called la Chandeleur or candlelight Holyday. This day celebrates the presentation of Baby Jesus at the Temple exactly 40 days after He was born.

French people love to eat crepes all year around! The tradition is to drink French Brut apple cider (bubbly) served into small bowls, called “la bolee”.

When you visit Paris, go to the 14^th Arrondissement and taste the true Galette de Sarrasin from Brittany!

 

 

CREPES

 

 

You will make about 12 crepes with this recipe.

 

Make the day before or a few hours in advance

Preparation: 15 minutes

 

3 large eggs

2 ¾ cups of milk

8 ¾ oz of all-purpose flour

3 tbsp of vegetable oil

Pinch of salt

1 tsp of unsalted butter for cooking each crepe

 

Sift the flour. Set aside.

In a large bowl of a mixer, beat the 3 eggs for 2 minutes.

Add the oil to the milk.

Pour, alternately, milk, oil and flour to the eggs. Add the pinch of salt and blend until smooth (about 7 minutes).

Transfer to a bowl; cover with foil and let stand overnight or for at least 3 hours.

Grease a 10 inch frying pan or better a crepe pan. Over medium- high heat, melt 1 tsp of unsalted butter and pour evenly the batter with a ladle. Move the pan to spread the batter and cook  about 2 minutes, until golden brown. Flip the crepe and cook 2 more minutes.

 

Enjoy with your favorite toppings!

Delicious with smoked ham and shredded Swiss cheese! Add your toppings after flipping the crepe, warm up until the cheese is melted. Roll the crepe and cook until crispy.

 

For the sweet tooth:

Cut half a banana into pieces and add 1 or 2 tbsp of Nutella after flipping the crepe. Warm up until the chocolate is melted. Roll the crepe and cook until crispy. This is my favorite!

Top with chestnut spread, caramel, jam, sugar and melted butter, fresh fruits, flambé with butter, banana and rum, caramelized apples or pears… or see my other crepe recipes!

 

Bon Appétit!