When I was an English teacher in France, I was so pleased to discover that every year on La Chandeleur the students of France make crêpes in their classrooms. As the great lover of holidays and traditions that I am, we make crêpes every year at our house too.
A la chandeleur, l'hiver se meurt ou prend vigeur.
They say that on the Chandeleur, winter either winds down or gains strength, and this year, I'm hoping it gears up. We have a winter storm forecasted, and there are a few flurries outside now. C'est bon signe!
And seeing as the sky is dark and cloudy this morning, it bodes well for a fun evening:
Si le ciel n'est ni clair ni beau, nous aurons plus de vin que d'eau. (Bordelais)
Here is my recipe for basic crêpes. I prefer sweet crêpes and like to fill them with lemon curd or nutella.
Basic Crêpe Recipe
From Epicurious, 2005 (when apparently it was called Epicurous)
48 servings (I halved this last year and it was a good amount for 4 people for dessert crêpes)
1 1/2 cups flour
1 teaspoon sugar
1/8 teaspoon salt
1 1/2 cups milk
2 tablespoons butter, melted and cooled
Mix crêpes by hand. Sift the dry ingredients into a bowl. Break the eggs into another bowl and mix until yolks and whites are blended. Make a hole in the middle of the dry ingredients and pour in beaten eggs. Stir the flour mixture into the eggs little by little. The dough will be difficult to work and it may be necessary to add a little milk to incorporate all the flour. Add the liquid a spoonful at a time and mix it in thoroughly before adding more liquid. When the mixture becomes easy to work (when about half the liquid has been used) the remainder can be added in two portions. Add melted butter. Mix again, cover at set aside for at least an hour but not more than 6 hours at room temperature. If necessary, the batter can be cooked immediately, but the resting time allows the flour to absorb more liquids, makes the batter easier to handle, and gives the crêpes more flavor. Since flours vary in their ability to absorb liquid, if the batter seems too thick when you are ready to cook, a small amount of extra liquid can be added at this time. The consistency should be at least as thin as heavy cream.
Instructions for cooking are here.