Every 2th of February, it is a tradition in several European countries (Belgium, France, Luxemburg…) to celebrate the Chandeleur. This particular day, almost everyone cooks crepes! Isn’t it the best tradition ever? The tradition is also to cook one crepe yourself with a coin in your hand to bring you good luck and prosperity for the year to come. A true silver coin or even a ‘Louis d’or’ are of course the best!
We were no exception and this Chandeleur had a special charm for us as our son was for the first time old enough to celebrate with us! As a 1 year 1/2 little boy, crepes are of course an ultimate favourite and he really LOVED it! I took hundreds of pictures of him, of course. So we really spent a very nice evening with our crepes party!
I thought you might be interested to get a great crepes recipe. It is actually the one of my mother. Every family usually has one of its own but they look pretty much alike. Some people prefer big crepes but I must admit that my preference goes to the elegant thin crepes!
French crepes recipe
INGREDIENTS (for 14 up to 18 crepes)
– 1 cup of flour
– 1/2 cup of unsalted butter, melted
– 2 cups of milk
– 3 eggs
– 1/4 teaspoon of salt
– 1/2 teaspoon of vanilla powder
– 1 teaspoon of granulated sugar
- Whisk together in a large bowl the flour, sugar, salt and vanilla.
- Make a well in the center. Pour in this well the eggs and gently whisk them to incorporate the flour. If the mixture become too thick, add a little bit of milk.
- While keeping whisking, add the rest of the milk and the melted butter. Cover the bowl and put it in the refrigerator for an hour. The batter needs to ‘rest’!
- After an hour, heat a nonstick frying pan and add a piece of butter. Take the batter back from the fridge and whisk a little to combine. When your pan is really hot, you can pour a ladle of batter in the pan while swirling the batter in the pan to completely coat.
- Cook a few minuts until brown on the bottom (this cook take 2 to 3 minutes). Flip with a spatula, and cook until golden brown on the other side. Be carefull : the second side cooks really faster than the first! Repeat with remaining batter until you’re done and then… just savour! 🙂
A few tips
- Your pan should be really hot
- Don’t try to flip your crepes too quickly.
- Always add a little piece of butter in the pan before each new crepe.
- You should know that the first crepe of a batch is usually the worst. So keep going! 🙂
I hope you enjoyed this post and the crepes recipe. Don’t hesitate to celebrate next year the Chandeleur with true French crepes!