In France , 40 days after Christmas every year on February 2nd , we celebrate ” La Chandeleur ” by making crepes !
The date actually marks when Jesus was presented at the temple in Jerusalem.But Before becoming a religious holiday, Chandeleur stemmed from several pagan traditions celebrating the fertility of the earth and the beginning of the end of winter.
It’s said that in the 5th century, Pope Gelasius I started the Festival des Chandelles on this date, a candlelit procession through the streets of Rome that culminated in placing the blessed candles in the churches. Gelasius linked this custom to crêpes by handing out galettes (a type of salty crêpe) to poor pilgrims who arrived in Rome that day.
Nowadays the crepes themselves are the most important thing about La Chandeleur !
Last Saturday , was crepe party in our little back kitchen . I demonstrated how to make them and we all sampled some of our new delicious spreads to go along
Making crepe is fun for all and easy as 1 – 2 – 3 !
Fill in with milk to the marked line , then ad flour to the next line , crack 2 eggs and shake !
Deux: I added a few extras just because …vanilla beans, orange flower blossom…wta ever you like best !
Trois: No lumps , perfect consistency crepe batter going in !
Swirl and cook on high heat until it browns on the side and bubble …just like pancakes. It is all in the “tour de main” to make an even crepe, not too thin or too thick .
Then comes the flip …traditionally you flip the crepe with one hand while holding a coin in the other hand ….if the crepe land in the pan , it is good fortune , good harvest to come . I can do that …or could do that …but nowadays I play it safe : my technique is to get a very flat spatula under the crepe all the way to the center and then flip . 1st Crepe is usually “bad” and either trashed or for the cook …as the cook , I take that 1st bad crepe with just sugar …you can really taste the vanilla , orange zest…
A real good crepe is soft and melt in your mouth…the secret is all the fat you put in the batter: whole milk versus skim milk ; my ancient recipe even says that to make “fine” crepes add more eggs …most of the ones we buy at farmer’s markets , trucks…are like cardboard to me and made under low heat witch is not ideal . I like to melt a little chunk of butter after I flip the crepe, let it melt , ad some Grand Marnier and granulated sugar . It is soaked in juices and the most delicious crepe you can ever serve !
Et voila ! Now you are ready for the Chandeleur !
These not so “gadgets” after all …are any kitchen’s best tool ! The chicken is fabulous ,infused with flavors , steamed and not dry …served with roasted chestnuts warmed up in the gravy …even better than potatoes !
The secret is in the holes ….will make your pizza crust evenly crunchy …