Monday, February 3, 2014

French Crêpes

Happy Chandeleur and an addiction for French Crêpes/pancakes..

French Crêpes:

I have a real addiction for crêpes/pancakes/galettes and flatbreads. 
I can’t really explain why, but it’s a true obsession for those” breads family”. 

French crêpes are one of my favorite. Maybe because it’s the first dish I’ve been taught. 
I like the fact that they are so versatile and easy to cook. 
I enjoy them for tea time with sugar and lemon or maple syrup, honey or caramel sauce, sometimes with chocolate paste. 
They can be eaten for lunch and dinner with cheese, ham and mushrooms or chicken and vegetables. You can really fill them with whatever you like.

In France, every February 2, we celebrate LA CHANDELEUR (Candelmas). 
It's a moment for us to prepare crêpes for friends and family.
Candlemas is a Catholic event celebrating the introduction of child Jesus Christ at the Temple after his birth. 
Near year 490 In memory of this presentation an annual Catholic procession was organized in which candles were lit. 
In order to reward the pilgrims who came to Roma for Candlemas, Pope Gelasius I offered them pancakes, thus giving birth to this tradition. 

In France it is said that to have a good fortune while cooking the crêpes you should hold a coin in one hand while flipping the crêpe with the other hand. The crêpe of course doesn’t have to fall down if you want your wish to be realized! 
To be honest I never tried this. I just turn my crêpe quietly with a spatula. 

As it is common for many traditional recipes in the world, every family has got his own recipe and secret ingredient. 
I give you mine, it’s the same for years.
It comes from my mother.
Sometimes I try something a little bit different. Let's cook crêpes and enjoy La Chandeleur!

Make 10/12 crêpes (for a 17 cm diameter pan), it’s depend on the size of you pan.

Ingredients you will need:

250 gr (2 cups) sifted all purpose flour
3 eggs
25 cl milk (half fat)
25 cl water
A pinch of salt
1 tsp sugar
30 gr melted better or 2 Tbs canola oil for the batter
1 Tbs cream (optional) it’s my secret ingredient for a soft crêpe
40gr better/or oil to cook


In your food processor, add the sifted flour, the milk and 3 eggs and start blending.
Then add water, the melted better, a Tbs of cream, salt, sugar and blend well.
The consistency should be a little bit more watery than a traditional pancake batter.
Pour your batter in a large bowl, cover it and let it rest for 30 min to an hour.
After this time add 1Tbsp of water in the batter and stir well.
Heat a lightly bettered or oiled non stick pan over medium heat. Using a ladle pour the batter onto the pan and rotate it. Spread the batter as thin as possible. Brown the crêpe on both sides (2 min each).
Put your crêpe on a plate and immediately cover it with aluminum foil. Do the same thing until all the batter is cooked.
Serve your crêpes with ham, sugar, cream, fruits, cream and a good cup of tea or coffee…
And enjoy

Take care

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