I've been toying with the idea of secretly sneaking in an extension to the weekend - how about declaring Monday and perhaps Tuesday as honorary weekend days? I promise it's not just a case of lazies; the gloomy weather outside is just refusing to cooperate. Mum's on a positivity spree, insisting spring is just around the corner, but the weatherman's forecast begs to differ. I'm starting to think one of them might not have their facts straight, and I have a sneaking suspicion it might be Mum. Let's cross our fingers that she's the one who's got it right this time, shall we?
But let’s forget the weather and talk about food. It was a Crepe Day last week. Chandeleur, also known as Candlemas or Crêpes Day, is a beloved celebration held on February 2nd that is deeply rooted in French culture. According to a recent survey, an impressive 90% of French people indulge in crêpes on this festive day. While crêpes are readily available in bakeries, the tradition of making them at home is still very much alive. Mum, who's known for her last-minute plans, decided to join in on the tradition this Sunday. However, she encountered a common issue - finding flour was a challenge due to its high demand, with eggs and flour being the most sought-after ingredients in the lead-up to Chandeleur.
This celebration has its origins in ancient Roman and Christian customs, marking the start of February as a time to revel in the simple joys of preparing and consuming crêpes. The tradition is symbolic, celebrating warmth, fertility, and prosperity. The round, golden crêpes serve as a reminder of the sun, heralding the awaited return of spring after the cold winter months.
Let's take a moment to appreciate the diverse world of crêpes and their variations across different countries. From the thin and delicate French classics to their thicker American pancakes and other international adaptations, crêpes offer a versatile canvas for both sweet and savory creations, embodying the rich tapestry of culinary traditions around the globe.
· Italy: In Italy, Candlemas is known as "Candelora" and is celebrated with religious processions and blessings.
· Spain and Mexico: In these countries, Candlemas (known as "La Candelaria") involves bringing figures of the Christ child to the church to be blessed. Traditional foods, which may include tamales in Mexico, are part of the celebration but not specifically crêpes.
· Belgium and Switzerland: There is also a tradition of eating crêpes or similar dishes on Candlemas, reflecting the shared cultural heritage with France.
· Hungary, Slovenia, Romania, and Friuli Venezia Giulia: The "palacsinke" are popular in these regions, known for their soft and elastic texture, making them perfect for rolling up and stuffing with both sweet (such as cottage cheese and raisins or jam and nuts) and savoury fillings
· United States: Americans enjoy fluffy buttermilk pancakes, often served with syrup and bacon, embodying a classic American breakfast tradition
· Japan: The "dorayaki" stands out as a unique take on the pancake concept, featuring a sweet azuki bean paste filling between two pancake-like layers
· Mexico: "Enchiladas" can be seen as a savoury counterpart to crêpes, made with tortillas filled with various ingredients, highlighting the adaptability of the crêpe concept across different cuisines.
· Trentino-Alto Adige and Austria: The "Kaiserschmarrn" is a dessert that resembles a cross between a crêpe and a pancake, served with jam and powdered sugar, reflecting the rich culinary traditions of the region
· France: In addition to the well-known sweet crêpes, France is famous for its savoury buckwheat galettes, often filled with ham and topped with a golden yolk
· Brazil: Utilizing tapioca flour, Brazilian pancakes are known for their sweet and savoury fillings, like grated coconut and butter, offering a distinct texture and flavour profile
· China: The tradition of eating crispy Peking duck pancakes with hoisin sauce, cucumber, and spring onion is a testament to the versatility of the crêpe concept in embracing different culinary practices
· Finland: The "pannukakku" is similar to a large Yorkshire pudding, served with fruit compote, showcasing another European adaptation of the pancake
· Venezuela: "Cachapas" are made from corn and typically filled with soft, white cheese, representing a savoury street food version in Latin American cuisine.
These examples illustrate how the concept of crêpes transcends cultural boundaries, with each country adding its unique ingredients and serving traditions, making the crêpe a truly global dish.
Perfect Batter
Creating the perfect crêpe batter is a straightforward process, yet it adheres to a few critical principles to ensure success:
Avoid Using a Blender: To prevent your crêpes from becoming too elastic, it's crucial to mix the ingredients manually. A blender might overwork the batter, affecting its texture.
Sequence of Ingredients Matters: Begin by combining all the dry ingredients first, ensuring they're well mixed. Gradually incorporate the milk, adding it bit by bit, and whisk thoroughly after each addition to achieve a smooth consistency.
Butter in the Batter, Oil for Cooking: Incorporate the butter into your batter for a rich flavour, but opt for oil when cooking the crêpes. This ensures they don’t stick to the pan and adds a slight crispiness to the edges.
Resting Time is Key: Allowing the batter to rest for at least 30 minutes is essential. This step hydrates the flour and gives the gluten time to relax, resulting in tender crêpes.
Preheat the Pan: Ensure your pan is properly heated before you start cooking. A hot pan is vital for that perfect, golden finish with no sticking.
Video - Recipe from a French Chef
French chef Jacques Pépin emphasises the simplicity and enjoyment of making crêpes in a short video tutorial. He demonstrates that with the right approach, anyone can create delicious crêpes at home (video in Engish):
Mum makes vegan pancakes most of the time. Here is her recipe:
banana slices, blueberries, maple syrup, vegan chocolate chips, plant-based yogurt
Method
STEP 1
Whisk the flour, baking powder, sugar, vanilla extract and a pinch of salt in a bowl using a balloon whisk until mixed. Slowly pour in the milk until you get a smooth, thick batter.
STEP 2
Heat a little of the oil in a non-stick frying pan over a medium-low heat, and add 2 tbsp batter into the pan at a time to make small, round pancakes. You will need to do this in batches of two-three at a time. Cook for 3-4 mins until the edges are set, and bubbles are appearing on the surface. Flip the pancakes over and cook for another 2-3 mins until golden on both sides and cooked through. Keep warm in a low oven while you cook the remaining pancakes.
STEP 3
Serve stacked with lots of toppings of your choice, or serve with bowls of toppings for everyone to help themselves.
Happy cooking! I hope you enjoyed reading today’s newsletter and wish you a wonderful week ahead.
Your loving writer,
Freddy
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I love your newsletters, they're funny & informative. Thank you for the crepe recipe, especially as it's vegan 😋 xxx
I love crepes thanks for all the info and recipes ❤️❤️