What is la chandeleur?
40 days after Christmas la fete des chandelles celebrates the holiday of the candlesticks.
The tradition of making crepes on that day is because there was a saying about wheat being decayed for the year if crepes were not made on that day…
Centuries later, the tradition has been perpetrated… and kids often wait for that day to arrive, as it is the only day of the year where their mom allows them to have crepes (and not only one!) as a meal…
Here is my recipe …
I APOLOGIZE – THERE HAS BEEN A PRINTING/DESIGN ERROR IN THE BOOK WHERE THE INGREDIENT BOX HAS BEEN MIXED UP! (Don’t hold grudges please…)
These are the REAL INGREDIENTS that need to be used for the crepes!
- 2 eggs
- 2 cups of flour (250 gm)
- 2 cups of milk (or more if needed if your dough is lumpy or not liquid enough)
- 2 tbs. of butter
1. In a bowl, mix the ﬂour with the two eggs.
You can use a whisk but it is better to use an electric mixer or a blender.
2. Add a cup of milk and keep mixing to avoid lumps in the dough.
3. Without stopping mixing, add another cup of milk.
4. The dough must be thick but smooth.
5. Melt the butter and add it slowly to the dough.
6. Stir again, only with your whisk.
7. The dough should be smooth and liquid with a slight thickness.
If the dough is too liquid, your crêpe will not hold to the pan.
8. If you have time, let the dough sit in the fridge for an hour or more.
9. In a large warm frying pan, melt a tsp. of butter.
You can also spray with oil or use a sheet of paper towel dipped in canola oil to
paint the bottom of the pan.
10. Fill ¾ of a ladle with some dough and pour it to the pan.
Move your pan with a wrist movement in order to spread the dough all
over the bottom of the pan. If some dough remains on the top, it means that you
poured too much dough, and your crêpe will be thick. Not good!
11. Let the crêpe cook on medium-low heat for 2 minutes then ﬂip it.
12. Repeat the same steps for the rest of the dough.