Crêpe Day (and recipe)~ Chef Valentine

Yesterday, was Crêpe Day.

The Catholic holiday of Candlemas, on 2 February,

is a feast to commemorate the purification of the Virgin Mary and the presentation of baby Jesus.

In France, this holiday is called la Chandeleur, Fête de la Lumière,* or jour des crêpes.

It is traditional to hold a coin in your writing hand and a crêpe pan in the other, and flip the crêpe into the air.

If you manage to catch the crêpe in the pan, your family will be prosperous for the rest of the year.

I read one story, that February 2nd, was when the Baby Jesus

was presented at Temple in Jerusalem.

In the 1400’s in Rome,

the Pope handed out savory crepes to the crowd as the day was bitter cold.

Larry and I make crepes on Jour Des Crêpes. , usually for dessert.

The batter is from a charming cook-book that Rosemary gave me.



1 1/2 cups all purpose flour

1 Tablespoon sugar

pinch salt

2 eggs

About 2 1/4 cups milk

Melted butter for frying


1. Mix, flour, sugar and salt in a bowl.

2. Make a well in the center of dry ingredients and crack in the eggs.

3. Gradually mix the ingredients together, adding enough milk for the batter

to have the consistency of heavy cream

4. Do not over mix as this will make the crêpes rubbery.

5. Refrigerate batter at least one hours or overnight.

6. If the batter has thickened to much, add a bit of milk to make it the correct consistency.

Heat 6-7 inch heavy saute pan.. Brush in melted butter. Pour 3-4 Tablespoons of patter into pan and quickly swirl so the batter covers the inside.

Cook for 1 minute, then loosen the edges with a spatula, turn over and cook for another minute.

Slide out of pan, then repeat to make 10-12 crêpes.

{ I use a larger pan, and make 5-6}

Grease the pan after each crêpe.

*don’t worry. The first one is always a little wrong

**Keep the cooked crêpes warm.

Place them on a baking sheet, cover loosely with foil and place in over at 200 degrees.

We spread them Nutella and slice bananas over top.

You can fold them to make hand-helds….

but I just folded them over once and served them on plates.

The Cottage was a happy place

and there were no left overs.

Until next time,


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