Not that you’d ever need an excuse to eat crêpes, but tomorrow is an actual crêpe-eating holiday. In France it’s traditional to eat crêpes on February 2nd for la Chandeleur, a religious holiday called Candlemas in English. The Romans celebrated this day by eating galettes, and so the tradition was born. I’m so thankful they did.
Brittany (la Bretagne) is notorious for its crêpes and buckwheat galettes. Since my little French family has Breton roots, crêpes and galettes are no joke. They’re served with the traditional bowl of Breton cider and a plethora of filling options. Every year for la Chandeleur, I eat a giant plate full of crêpes with total disregard of what constitutes as a balanced meal. The more sugar you consume, the more festively you celebrated la Chandeleur, in my opinion.
So now that you have the perfect excuse to eat all the crêpes you want tomorrow, here is a super fast and easy recipe that I absolutely love. It is an authentic recipe straight from Brittany that I have adapted for American ingredients and measurement units. And since I don’t have the patience for exact measurements, I can assure you it’s forgiving and turns out great every time.
The batter is done in under 10 minutes, and since butter is already in the batter, you can skip the horrendous step of having to grease the pan throughout the cooking process. As added bonus, you do not need to let the batter rest for hours like most authentic crêpe recipes. (My husband scoffed that I didn’t let it sit, but confirmed it was just as good.) You can cook and serve individually for the best taste, or you can cook them all at once and eat at the same time as everyone else. They reheat remarkably well in the microwave covered with a damp paper towel.
I’ll be sending an amazing recipe for 5-minute salted caramel sauce (caramel au beurre salé) to all Hudson & Seine subscribers. I promise you, it is not only the best crêpe filling, but it’s also delicious on a tartine, apple pie, ice cream, and straight from the spoon. Just subscribe at the end of the post if not subscribed already!
- 1⅔ cups unbleached all-purpose flour
- 2 tablespoons raw sugar
- 1 pinch of salt
- 4 eggs, lightly beaten
- 2 cups of milk
- ¼ cup melted unsalted butter
- Mix the flour, sugar, and salt, and make a well in the center for the beaten eggs.
- Fold in the eggs.
- When the mixture becomes dry, slowly pour in the milk while continuing to mix.
- Add in the melted butter and combine until there are no lumps. The batter should be fluid. If it looks too thick, add extra milk.
- To cook your crêpes, preheat your pan over medium-high heat. If your pan is not hot enough, the crêpes will stick. Use a measuring cup or similar cup with a spout to pour the batter easily into the pan. Pour the batter into the center of your pan covering about half the surface, and quickly tilt your pan in order to let the batter spread over the entire surface. When the crêpe begins to easily lift off around the edges, slide a wooden spatula underneath and flip.
- Fold your cooked crêpes in quarters and stack them into 4 piles forming a circle. The stacking helps keep the bottom crêpes warm.
- Serve hot with lots of filling options: jam, butter and sugar, fresh lemon, salted caramel sauce, chocolate hazelnut spread, ice cream, or anything that strikes your fancy. The more options, the better!