Travel another way

In France, we eat “Crepes” for Candlemas, “Chandeleur”, a word that comes from the word “Chandelle” , or candle. It was custom for the people coming back from church, to bring  candles to assure a good harvest for the year to come and to keep bad luck and bad spirits away. It is therefore a tradition that mingles Christian and Pagan believes.

The French make “Crepes” on that day, “La chandeleur”, but also during the whole month of February. Its form and colour symbolize the Sun which returns after the cold winter. It keeps the mould away from the crop and protects the home from evil. The first crepe you make, must be tossed with a coin in the hand holding the pan to bring prosperity throughout the year.

 The Recipe

• 3 large eggs 
  1 and 1/4 cup milk
  1 cup flour 

• 1 spoonfull vanilla

• 1 tablespoon dark rhum
  oil

Combine all of the ingredients: the flour with eggs, and slowly add the milk. End with the vanilla and the rhum. The batter must be smooth and quite liquid.

Heat a non-stick pan.  Using the flat part of a potato cut in half and stuck to a fork, oil the pan after dipping the potatoe in oil . Pour some batter into the center of the pan and swirl to spread evenly, so as to make the thinnest pancake. Cook for 45 seconds (until the edges turn dark) and flip. Cook for another 30 seconds and remove to the cutting board.

The crepes can be flavoured with: sugar, melted chocolate, banana slices, jam, honey and of course, whipped cream !

For savoury crepes, you can use cheese, spinach or mushrooms in a white cream.

The crepe on the picture was made Valerie Sans, the French chef on the tours I organize in France. To learn more about Valerie’s cuisne, check my travel site at www.frenchescapade.com/french-food.html

Bon appetit!!!!