A crepe for Candlemass. I don’t really need an excuse to make pancakes at home, but this is one of those festivals with a food connection that I adore. So I am indebted to a foodie friend for posting about having crepes today in Paris and the Candlemass tradition. It is
Candlemass is a Christian Holy Day celebrating when Jesus was presented at the Temple. It is celebrated on the second of February and is the last feast of Christmas. In some countries the Christmas decorations are taken down on Twelfth Night in others they remain in place until Candlemass. Many Christians take candles to be blessed in a church which
The tradition of eating crepes is attributed to Pope Gelasius distributing pancakes to pilgrims arriving in Rome. The round golden pancakes are also said to be symbolic of the sun and celebrate the arrival of Spring. This tradition could date back to Roman times and offerings of made of cake. Today in France when making the pancakes they are flipped from the pan in the right hand while holding a gold coin in the left to ensure household prosperity for the rest of the year.
Crepes and Pancakes
A crepe is a very thin pancake which can be made in a pan or on a cast iron griddle plate. These plates were placed over a fire but now are electrically heated. Crepes are cooked across France, Northern Europe, and North Africa. Crepes can be sweet and served with sugar and lemon juice, fruit, whipped cream, Nutella and Maple syrup. The classic recipe is Crepe Suzette with the pancakes skilfully made and served at the table. They are flambéed in a sticky
Really Good Pancakes or Crepes
- 1 Egg and one Egg Yolk
- About 250 ml Milk
- 100 gram Plain Flour
- 2 tablespoons Butter melted
- A small pinch Salt
- clarified Butter for cooking
- Place a large mixing bowl on a damp cloth to stop it slipping and moving. Sift in the flour and salt into the bowl.
- Whisk in the egg and egg yolk and mix in the milk, pouring it in a slow, constant stream.
- When it has achieved the consistency of thin cream, stop adding any more milk and whisk in the butter.
- Brush a hot non-stick frying pan or crepe riddle with clarified butter. Using a ladle add a little batter to the pan whilst gently twisting the pan to swirl the batter in a thin coating across the pan surface.
- On a griddle use a palette knife, this make take a little practice.
- Cook for about two minutes then flip over. Cook for a further minute until crisp and golden brown, transfer to a warm plate and serve.
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