Crepes, Crepes, Crepes!

I have a very special French friend, Marine, who besides being an amazing person is also our barometer for all things francais. She has helped tremendously during our first year abroad and has even been known to make reservations at itimidating restaurants, translate important documents, and include us in french traditions and holidays.

In honor of "La Chandeleur" Marine held a huge Crepe Party. The significance dates back to the middle-ages. Traditionally, in France, La Chandeleur is celebrated every February 2nd, in honor of the dead (including the end of the winter), and for good fortune. Crepes are a symbol or wealth, and making crepes while holding a gold coin should bring good fortune and health during the year. Marine found historical details dating back to Pope VII! Nowadays in early February people make crepes, put on costumes and throw fresh eggs and flour to people on the streets! (well, some do, like students).

When I arrived, Marine had prepared all imaginable accoutrements for the crepes: tomato confit, sauteed mushrooms, grated gruyere, chevre, lardon (bacon), blue cheese, and eggs. For the dessert crepes we had our choice of homemade mandarin, blackberry, and strawberry jams or flambéd crepes with Grand Marnier. She also served an "inbetween" crepe filled with chevre, honey, and walnuts–
yummm!

I watched as she tossed crepe after crepe in the air....

We did get a little too crazy with the flambéd crepes and at one point switched from Grand Marnier to Rum which was NOT a good idea. As we discovered the higher alcohol content in rum causes a much MUCH bigger flame. We melted the air filter on her stove which ended our flambé fun. Luckily the filter is easily replaced, however it dripped all over our last crepe of the evening.

I DO NOT recommend lighting anything on fire, but for those curious about the process you heat up a small amount of alcohol (usually a congnac or some sort of liquer) to a simmer then pour it over gently while simultaneously lighting on fire with the longest possible match or lighter. Do not put your face over it or have anything around that can catch on fire– you can never tell how big the flames are going to be.

We gobbled our delicious crepes with Cidre (hard sparkling cider) and had good fun with baby Zoe..the real light of the party!

Thanks again Marine for all delicious fun :-) and to Stuart Isett (Pro photographer) for capturing our flambé moments.

Sweet Crepes:
120 g flour (2/3's cup)
pinch of salt
30g sugar (one big Tablespoon)
2 eggs
250ml milk (one cup)
60ml water (two big Tablespoons) or subsitute Grand Marnier or eau de vie
30g butter melted

1. In a bowl sift flour, salt, and sugar. Pour eggs in a well in the center and whisk in incorporting flour from sides of well. Slowly whisk in milk and water util batter is smooth. Lastly whisk in alcohol. Strain if it is lumpy
2. Heat a crepe pan or large nonstick pan and swirl a little melted butter over surface. Pour in about 50 ml of batter and rotate pan so batter coats evenly. Cook for 1 minute then gently lift edges with spatula and flip onto the other side. Or toss like Marine if you're feeling lucky! Crepe should be a pale golden color.
3. Place desired filling on one half of crepe and fold the other half on top. Fold again to make a triangle and serve warm.
Fillings could include: nutella, bananas, jams, sucre, sliced almonds, chevre, lemon, and honey

Savory Crepes:
120 g flour (2/3's cup)
pinch of salt
big pinch of sugar
2 eggs
250ml milk (one cup)
60ml beer (4 big Tablespoons) 30g butter melted

Follow instructions above
Fillings could include: eggs, gruyere, ham, tomato confit, sauteed mushrooms, caramelized onions, blue cheese, nuts, chevre, whatever else your heart desires!

Technorati Tags: crepes, Food, Paris, recipes

Comments

[Jenny Isett]

Thanks for the wonderful commentary and info on crepes! I didn't even know that eating crepes had any significant meaning besides the fact that they are yummy.

[Stuart Isett]

"Thanks again Marine for all delicious fun :-) and to Stuart Isett (Pro photographer) for capturing our flambé moments."

I work better under fire!

[Riana]

That is a great action shot! Fantastic job!!

[jeorg]

i absolutely love crepes. and thanks to crepes, thomas is now capable of ordering in a restaurant on his own now. interpreting the menu is a different story.

i must say, i love crepes with just a touch of powdered sugar and thomas is a nutella-banana man. everyone should taste test them all to decide which is the one for them.

[gill]

I just found your blog and it was like finding gold. I'm a 19-year-old Canadian living in Paris, working as an au pair, and dreaming of the day I'll find a way of getting into the Cordon Bleu. Even though I'll be going back into journalism in September. I love your writing, stories and food photos. Thanks for the good read!

[natalie]

I love the crepes action! Looks yummy!

xoxo,
nat

[laura @ cucina testa rossa]

that is the cutest baby i have ever seen. oh my god i want to squeeze those cheeks! i sound like my grandmother. kill me now.

[Karen]

What a wonderful post, I love the action shots. I enjoy making crepes but I find the edges always turn out too crispy. Do you have any recommended techniques?