Homemade :Let’s make Crepes!
Tomorrow February 2nd is La Chandeleur ( (shanduluhr a very difficult word for Americans to pronounce) from the Latin candelorum festum meaning: festival of candles also known as Candlemas. It is celebrated by French people and other Catholic countries as the end of Epiphany ( See my post about Galette or couronne des rois. Click here Kings Cake
.The customs back in the 7th century was than candles had to be blessed at the church and Christians would go back home with their blessed candles (they had to keep the flame alive) in order to protect them.
The story said that Pope Gélase was the one who helped spreading the Chandeleur tradition and feeding pilgrims with crepes!
Today, Chandeleur is the day when everybody in France eat crepes, a lot of crepes! This is National Crepes day!
The tradition and customsfo Chandeleur is that in order to have a wealthy, healthy and happy coming year you need while cooking your crepes to hold a coin in one hand while with the other hand you are flipping the crepe in the air while trying to catch it while make your wish. Only multitaskers can do it . I can do it once in a while but not always. Yes my crepes landed on the kitchen floor many times! But my kids love this tradition!
Yesterday I conducted a fantastic French Classic cooking class with some lucky ladies and after we made an amazing Lentilles du Puy stew and a creamy Poulet a la creme et champignons ( Chicken cooked with wine, mushrooms and creme fraiche) each ladies made her own crepes Suzette….
Crepes suzette are sweet crepes served in warm sauce of sugar, orange juice, butter and cointreau!
Ready for a fun Crepes Day? Let’s make crepes!
Celine’s Crepes Suzette
Making 10 crepes
Crepes batter
• 3 eggs
• 1 tsp baking powder
• 1 and ¾ cup flour
• 4 Tbsp unsalyed butter
• 2 cups warm milk
• pinch salt
I Tbsp cointreau liquor optional
In a large bowl mix all dry ingredients. Place milk and butter in a medium bowl. Set aside.
In a blender place the eggs then add a little flour and blend. Repeat alternating dry ingedients and warm milk/ butter misture . Blend well and use a spoon to scrap extra flour that satyed on the blender cup.
Cover and let it sit at room temperature for at least 30 minutes.
1. Heat a lightly oiled griddle or frying pan over medium high heat. Add a little butter to the pan ( I use the end of a butter stick and coat the pan wih it) Pour or scoop the batter onto pan, using approximately 1/4 cup for each crepe. move the pan with a circular motion so that the batter coats the surface evenly.
2. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
Place and stock all the crepes.
Orange Butter Sauce
1 cup of orange juice – fresh squeezed or carton pasteurized
4-5 Organic orange wheels with skin on
1/4 cup of sugar
2 Tbsp butter
1 Tbsp cointreau liquor
Use a large enough pan to dip a whole crepe into.
In a pan add butter, then add orange juice, orange wheels and sugar into pan, over a medium/high heat. Cook until sauce is reduced by half and thickened, about 5 minutes.
. Fold in half once, then fold again and place the crepes into the orange sauce for 2 minutes.
Serve warm.
Atma Khalsa
Love your recipes, this one looks amazing Happy La Chandeleur Day!