Hey everyone, here in France, on the 2nd of February we celebrate "La Chandeleur" (Candlemas), where it's traditional to eat crêpes for an entire day. I wanted to share my family's recipe so you guys can celebrate too!

As well as being delicious, this crêpe batter is superior to other batters because you don't need to let it rest before making crêpes and you don't need to butter the pan between each crêpe.

If you're interested, I've made a whole video on the history of Candlemas and how to make crêpes, which you can checkout here: https://www.youtube.com/watch?v=ddqvAM1AAyg&lc=UgyCNeDz5CfXh2VRW7p4AaABAg

Otherwise, here is the recipe.

Ingredients

For 24 crêpes, you will need:

- 250g of Flour (0.55 lbs)

- 60g of Butter (2.1 oz)

- 5g of Salt (0.2oz)

- 6 Whole Eggs

- 600ml of Milk (2.5 cups)

- 4tbsp of Water

- 4tsp of a Strong Liquor (such as Cognac or a Dark Rum)

(The original recipe asked for twice as much salt but that was too much. If the crêpes feel bland, add a pinch of salt.)

Directions

1. Heat your milk on a medium-low stove up until it's just about to boil. Do not let it boil as milk spills over very easily.
2. While your milk is heating, put your flour in a large bowl, make a hole in the middle, break your eggs into it, and whisk them together. When the flour and eggs are well combined, add the water, salt, and liquor, and whisk again.
3. When your milk is warm enough, take it off the stove, add the butter and mix them together. When the butter is melted, slowly pour it into your batter while vigorously whisking the batter as to avoid forming lumps.

Voilà! Your dough is now ready. As I've said before, you can immediately use it to make crêpes, which are a great and fun way to spend an afternoon with friends and family.

To make a nice crêpe, take a shallow and wide pan (22 cm/8.5 inches) and put it on high heat. Put some butter in the pan and once it's melted, grease the whole pan with a piece of paper. You only need to butter the pan for its first crêpe. When the pan is nice and hot, take your batter, whisk it again to mix incorporate any flour that fell to the bottom (I recommend doing that regularly), take a large scoop of batter and pour it onto your warm pan. Spread it evenly, let it stick a second or two, and then pour any excess batter back into the bowl.

Put your pan back on the heat and let it cook for a couple of minutes. Once the crêpe sticks off by itself, you can flip it. I recommend just picking it up with your fingers for that. Let it cook for a minute or two on the other side and enjoy it warm with any spread you like.

As a topping, I strongly recommend trying out "Crème de Marron" or brown sugar with lemon.

Bon appétit!

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I really hope you give these a try. They are tasty, easy and fun to make and you can put any toppings you like on them so it's really a great way to spend an afternoon with friends and family.

bon appetit