Manger des crêpes à la chandeleur
apporte un an de bonheur.
"Eating crêpes the day of la Chandeleur will bring a year of happiness"

In France and Canada this day is known as La Fête de la Chandeleur and Traditionally crepes are eaten to insure a bountiful year. 

These delicate little "pancakes" can be filled with innumerable tasty fillers from lobsters to make an elegant appetizer, to strawberry cream for a fun dessert. Crepes are actually easy to make. 

Here is the basic recipe:

You wont believe how easy it is to make!!!

 2 tbsp. (30 ml) vegetable oil 3 eggs 1 1/2 c. (375 ml) all-purpose flour Dash salt

Assemble blender. Put all ingredients into blender container in order listed. Cover and process at blend until smooth. Use electric crepe maker following manufacturer's directions or preheat lightly greased saute pan. Pour in enough batter to cover bottom (scant 1/4 cup or 50 ml); tilt to spread batter thinly and evenly. Flip crepe when bottom is browned and top is set. Brown second side. To keep for later use, separate crepes with waxed paper, wrap, and freeze. 20 to 25 crepes.


Follow Basic Crepe Recipe; add 1/2 cup (125 ml) grated Parmesan cheese to blender container. Stir batter frequently while preparing crepes.


Follow Basic Crepe Recipe. Substitute 1 1/4 cups (300 ml) whole wheat flour for all-purpose flour and add 2 tablespoons (30 ml) wheat germ to blender container.


Follow Basic Crepe Recipe. Use 1 1/3 cups (325 ml) milk. Add 2 tablespoons (30 ml) orange-flavored liqueur or creme de cacao and 1 tablespoons (15 ml) sugar to blender container.


Follow Basic Crepe Recipe. Add 1/4 cup (50 ml) sugar, 2 tablespoons (30 ml) unsweetened cocoa, and 1 1/2 teaspoons (7 ml) vanilla extract to blender container.


Follow Basic Crepe Recipe. Add 1/2 cup (125 ml) yellow cornmeal to blender container. Stir batter frequently while preparing crepes.


Follow Basic Crepe Recipe. Add 1 teaspoon (5 ml) oregano or thyme or 3 sprigs fresh parsley, stems removed, to blender container.

NB. Unfilled crepes freeze well. Stack crepes alternating each with 2 layers of waxed paper. Place the entire stack in a Ziploc bag. Freeze up to 4 months. Let crepes thaw at room temperature about 1 hour before using.

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