You might have thought the French eat crêpes on Mardi Gras, (Shrove Tuesday, what we call Pancake Tuesday) the day before Ash Wednesday, which signals the start of Lent like. In fact, in France, crêpes are eaten on La Chandeleur, or Candlemas, which is celebrated by Catholics on February 2, 40 days after Christmas. It’s also known as la fête de la lumière or the Festival of Light (“chandeleur” comes from the word “chandelle,” which means candle) and it marks the day Mary was allowed back into the church after giving birth to Jesus.
Nowadays, it’s celebrated in France by eating crêpes! Tradition says that if you hold a coin in the hand you write with while you flip the crêpe in the pan with the other and you manage to catch the crêpe, your family will enjoy a prosperous year!
This week, as every “Chandeleur” in the past few years, my Grade 4s made a few batches of the crêpes from In the French kitchen with kids and you can bet it was their favorite lesson of the week! The batter itself doesn’t include any sugar, so I sparingly sprinkled a little bit on for them to enjoy as a mid-morning snack!
So, today – not only it is a great day to eat crêpes but it’s also a great day to get your kids in the kitchen! Here’s my foolproof crêpe batter recipe (makes 8 thin crêpes, using a 1/4 cup/60ml measure):
* 2/3 cup (100 g) all-purpose flour
* pinch fine sea salt
* 1 1/4 cups (310 mL) milk
* 1 large egg, lightly beaten
* 2 tablespoons (27g) unsalted butter, melted then cooled
* vegetable oil, to grease the pan for the first crêpe
I mix all the ingredients in one bowl then use the 1/4 cup measure to scoop the batter into the hot pan. I’ve made crêpes many years in a row with my students and they always do a great job because I put them in groups of 8 and give them enough ingredients for one crêpe each. The pressure is on to make that batter stretch to all eight crêpes (and it does, every time!)