Skip to main content



Makes 12-14 crêpes
Who can forget Uncle Kerry’s mile-high pile of crêpes for an unforgettable Spring City picnic years ago?Crêpes originate from Brittany, France, a coastal region west of Normandy.  In Brittany, their savory buckwheat crêpes are traditionally served with cider.The word, crêpe, has French origins, deriving from the Latin crispa, meaning curled.  The circumflex symbol above the ê in French usually indicates that there used to be an ‘s’ after that letter—i.e. crispa=crespe=crêpe).
How do you proununce it?
English: ˈkreɪp/ French: [kʁɛp] Breton: krampouezhenn.

Long live La Chandeleur! (February 2nd *)

1 ½ C flour
1 tsp salt
4 eggs
1 1/3 C milk
2/3 C water
1 tsp vanilla
2 tsp sugar
2 TBL melted butter
kirsch (optional)

Fillings:  beurre sucre (salted butter & sugar), Nutella, chestnut puree (crème de marron), sugar with orange juice or lemon juice, ice cream & chocolate, or jam

1.     To a blender add milk, eggs, butter.  Add flour, and salt.  Blend.  Let sit for 1 hour before making crêpes.

2.     Melt 2 TBL butter in little dish.  Use wadded up paper towel to butter crêpe pan before each crêpe is made, or after every 2 or 3 crêpes.

3.     Heat crêpe pan on med high heat.  Pan is too hot if holes form in crêpes.

  1. Take pan off heat, angle it and pour a ladle-full of batter at about 1 o’clock on the pan and swirl it around.  Or, ladle it on crêpe pan and use the wooden spreader to spread it into a circle.
  2. Using flat spatula, turn crêpe and brown on other side. Serve the crêpes from the skillet as you make them, or pile them on a heatproof plate set over a saucepan of simmering water, covering the crêpes with foil until ready to serve. The batter and crêpes will keep for 2 to 3 days in the fridge, tightly covered.
  3. This recipe can be used for savory crêpes also—just hold the sugar and vanilla.

*  La Chandeleur:  In France & Belgium crêpes are often served each year on February 2nd, an ancient religious holiday. The holiday is called La Chandeleur (or Candlemas), along with many lit candles.  La Chandeleur (also called “the Feast of the Presentation of Jesus at the Temple” among other names) once marked the end of the Christmas season, 40 days after Christmas.  It is one of the twelve Great Feasts of the Eastern Orthodox Church.  Each Christian church seems to have it’s own take on the celebration.
This day was also called Virgin Mary's Blessing Day but became known as "avec Crêpe Day", referring to the tradition of offering crêpes. The belief was that if you could catch the crêpe with a
frying pan after tossing it in the air with your left hand and holding a gold coin in your right hand, you would become rich that year.  There is still a lot of crêpe flipping going on these days! 
In the United Kingdom, crêpes are traditionally eaten on
Shrove Tuesday, also known as "Pancake Day". They are generally associated with the day preceding Lent because they were a way to use up rich foodstuffs such as eggs, milk, and sugar, before the fasting season of the 40 days of Lent. They are generally served with sugar and/or lemon juice.

    Galettes (buckwheat crêpes made for savory fillings) are the traditional crêpe in Bretagne, France.  A little restaurant in Mont St. Michel, France gave us a hankering to eat more of them, with a sunny egg in the middleJ.


The names for thin crêpes in other parts of Europe are:

Greek: κρέπα krepa
Norwegian: pannekake
Polish: naleśniki
Romanian: clătită
Albanian: krep, palaçinka
Lithuanian: Lietiniai blynai
Latvian: pankūka
Russian: блины bliny
Swedish: pannkaka
Ukrainian: налисники nalisniki'
Finnish: ohukainen, also lätty, lettu or räiskäle
Faroese: pannukaka
Hungarian: palacsinta
Icelandic: pönnukaka
Dutch: flensjes
Slovak: palacinka
Czech: palačinka

Serbian: палачинка/palačinka


Popular posts from this blog

Easter Babies (Croatian Easter Bread Dolls)

  Easter Babies                                                     ******* Makes 12 Easter Babies These Easter Babies (Croatian Easter bread dolls a.k.a.   primorski uskrsne bebe )  are a new tradition in our family. The egg dying, dough mixing and braiding is so fun for children and grownups—it’s contagious. Traditionally, they are made with red-dyed eggs, but we use the colors we already have dyed. They make sweet gifts and they also look charming laying next to each Easter dinner plate.  This lady  uses naturally dyed eggs for her Easter babies. If you're already making  challa bread , use extra challa dough for these babies (simply make enough dough for 2 loaves, only bake one challa, and use the remaining dough for the Easter Babies).

Sprouts Foo Young

Sprouts Foo Young ******* For each pancake:   2 eggs Grapeseed oil or ghee 1 C sprouts (alfalfa, sunflower, mung bean) 1 small clove garlic, minced ¼ C chopped green onion tops 1 tsp freshly grated ginger (or pinch of ground ginger) ½ to 1 tsp Braggs amino sauce (like soy sauce) Optional:  add shrimp or fresh crab meat to step #1 Add a bit of oil in a small skillet.  Over medium heat sautee garlic, ginger and green onion tops.  Do not brown the garlic—that will make it bitter. Meanwhile, in a small bowl, whisk eggs until light and fluffy.  Whisk in Braggs. When garlic is fragrant, add a bit more oil, then add sprouts, give them a stir or two (to mix with garlic, etc.), and pour egg over all.  Cook like an omelette, or flip like a pancake to brown on both sides.  

How to Freeze Avocados to Use in Smoothies

                                              How to Freeze Avocados to Use in Smoothies We add an avocado to our daily smoothies, but it's nearly impossible to have a "just right" ripe avocado every day since they go bad quickly. Sometimes we only needed half an avocado. Here's a simple way: a smooth purée. For every avocado you need 1 tablespoon of lemon juice, and it keeps its bright green color if you purée it rather than mash it like you would for guacamole. Each avocado = 3/4 cup purée (12 tablespoons). Sometimes I will make a big batch, like 18 avocados, so I need over 1 cup lemon juice for that quantity of purée (4 tablespoons = 1/4 cup). Now it's easy to have that daily avocado! 6 avocados, ripe 6 TBL lemon juice, fresh-squeezed 6 sandwich-sized zip-loc plastic bags  1 ice-cream scoop that measures 1/4-cup servings 1 large tray Wash avocados. Make a cut around each avocado starting at the stem end, and cut all the way around. Twist to