C’est la Chandeleur!

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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…

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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

INSTRUCTIONS: 

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.

 Bon Appetit!
TOP 3 Crepe Flavors:
–  Nutella with coconut flakes
– Powder sugar with fresh squeezed lemon
– Salted butter with granulated sugar
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About Eléonor Picciotto

I was born and raised in Paris for the first 17 years of my life. Then I decided to move to the U.S in order to study Journalism at Boston University from where I graduated in January 2011. I now live in New York City, try to pursue as much as I can some of my passions such as writing, cooking, traveling, photograph-ing... On December 6th, my cookbook "French Cuisine for the Young and Broke" was launched, I hope you will appreciate it as much as I do. In meantime and the future, this blog is a great tool for kitchen tips, lifestyle tricks, recipes, city guides, press articles ... and many other cool stuff! E.

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