{"id":11767,"date":"2016-01-28T12:49:25","date_gmt":"2016-01-28T20:49:25","guid":{"rendered":"http:\/\/www.thatrecipe.com\/blog\/?p=11767"},"modified":"2024-01-03T17:59:37","modified_gmt":"2024-01-04T01:59:37","slug":"crepes-la-chandeleur-crepe-day","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/crepes-la-chandeleur-crepe-day\/","title":{"rendered":"Easy Homemade Crepes for La Chandeleur (Crepe Day)"},"content":{"rendered":"\n

These Basic Crepes are very simple to make at home with basic ingredients and can be used for breakfast, dinner or dessert.<\/p>\n\n\n

\n
\"crepe<\/figure><\/div>\n\n\n

In case you still need some good luck this year, may I suggest making some Homemade Crepes on February 2 with a piece of gold in hand for La Chandeleur, aka Crepe Day, aka Candlemas.<\/p>\n\n\n\n

February 2nd is a celebration of the presentation of the child Jesus in the Christian faith. It is celebrated differently in many places, but today's food lesson is on France.<\/p>\n\n\n\n

You'd think I would have learned this tradition from the Lalanne side of my family, but the first time I heard of the Crepe tradition was in French IV avec Madame Adams. She brought in crepe batter and an electric skillet and made each of us make a crepe with one hand while we held a piece of gold in the other. Of course we had to \"parlez en Francais\" while we enjoyed our hard work.<\/p>\n\n\n\n

How to Flip Crepes on La Chandeleur<\/h2>\n\n\n\n

You are supposed to hold the pan in your dominant hand and the gold piece in the other. After cooking the first side of the crepe, remove the pan from the heat and flip the crepe by flicking your wrist and tossing it in the air having it land back in the pan.<\/p>\n\n\n\n

If you are successful you will have prosperity throughout the year. <\/p>\n\n\n\n

A few tips: make sure you use plenty of spray or oil and loosen the crepe before attempting to flip. <\/p>\n\n\n\n

I freely admit I struggle to flip even buttermilk pancakes. My son usually has more success<\/p>\n\n\n

\n
\"flipping<\/figure><\/div>\n\n\n

French Quotes about La Chandeleur<\/h3>\n\n\n\n

Interestingly, About.com<\/a> had several French quotes about La Chandeleur that sound vaguely like the superstitions we have here in the US surrounding Groundhog day<\/p>\n\n\n\n

\n

\u00c0 la Chandeleur, l'hiver cesse ou reprend vigueur<\/i>
On Candlemas, winter ends or strengthens<\/p>\n\n\n\n

Chandeleur couverte, quarante jours de perte<\/i>
Candlemas covered (in snow), forty days lost<\/p>\n\n\n\n

Ros\u00e9e \u00e0 la Chandeleur, hiver \u00e0 sa derni\u00e8re heure<\/i>
Dew on Candlemas, winter at its final hour<\/p>\n<\/blockquote>\n\n\n\n

A Few Tips on Homemade Crepes<\/h3>\n\n\n\n

Regardless of the superstitions surrounding the day, Crepes are simple to make and great for breakfast, dinner or dessert any day. <\/p>\n\n\n\n

You can add almost anything to them from strawberries and Nutella (my son's favorite) to chicken or turkey and gravy<\/a> for a quick and delicious weeknight meal.<\/p>\n\n\n\n

I try to make a double batch to have for a second meal. Just let them cool in a nice stack and slip into a zip to lock bag. Defrost in the fridge then heat and eat. <\/p>\n\n\n\n

One last bit of wisdom: the French also say \"The first crepe is for the dogs\". No matter how often you make them, the first one almost never comes out right.<\/p>\n\n\n

\n
\"\"
La premi\u00e8re cr\u00eape est pour le chien.<\/em><\/figcaption><\/figure><\/div>\n\n\n

Since, we don't have a dog, I usually nibble on it while I make the rest.<\/p>\n\n\n

<\/div>
\n \n<\/div>\n\n\n
<\/div>\n
\"crepe<\/div>\n\n

Recipe<\/h2>

<\/p><\/div>\n

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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n\n\n\n \n<\/div>\n\n\n\n\n
\n\t
\n \t\n\t\t\n <\/div>\n
\n \n\t\t\n <\/div>\n<\/div>\n\n

Ingredients
<\/div> <\/h3>
  • 1<\/span> cup<\/span> all purpose flour<\/span><\/li>
  • \u00be<\/span> cups<\/span> water<\/span><\/li>
  • \u00be<\/span> cups<\/span> milk<\/span><\/li>
  • 3<\/span> eggs<\/span><\/li>
  • 2<\/span> tablespoons<\/span> butter<\/span> (melted and cooled to room temperature)<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> salt<\/span><\/li><\/ul><\/div><\/div>\n\n

    Instructions
    <\/div> <\/h3>
    • Mix all ingredients in a blender for about 1 minute on high or in a medium bowl with a whisk or mixer. Let rest in refrigerator for at least 1 hour up to a few days.<\/div><\/li>
    • Spray a small cast iron or non stick skillet (5-6 inches) with cooking spray. To test if the pan is at the right temperature, place a tablespoon of batter in the middle, if it cooks completely in 20 seconds the pan is ready. Adjust the heat up or down if it cooks faster or slower.<\/span><\/div><\/li>
    • Respray pan if needed. Pour \u00bc cup of batter into pan and swirl until completely coated. Cook for 20-30 seconds until crepe looks cooked and edges just begin to brown, flip, cook for another 20 seconds to brown the other side.<\/span><\/div><\/li>
    • Remove from pan place on a plate and cover with a clean towel to keep warm until finished cooking the remaining batter.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n\n\n\n\n
      <\/div><\/div><\/div>\n\n\n

      Until next time, happy eating.
      ~Audrey<\/p>\n","protected":false},"excerpt":{"rendered":"

      Intimidated by homemade crepes? Find out just how simple it can be to create these delicate and delicious treats at home. Serve them savory or sweet for breakfast, dinner or dessert. 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