[Michel Bras Recipe] “Celebration of the ‘Chandeleur’ – Crepe day”

While February celebrates Valentine’s Day on both sides of the Atlantic, in France it is also a month traditionally associated with crepes. The Catholic holiday of Candlemas known as « Chandeleur » on Feb.2^nd celebrates the presentation of baby Jesus to the temple, and is known as the « Day of Light », with crepes as the typical dish. Here are 3 delicious recipe to enjoy them, with family and friends around the table on a cold winter day…

The first recipe is a unique way to enjoy caramelised crispy crepes as a millefeuille !

Better prepare the crepe batter in advance.

Tools: a whisk, a non stick pan

Slightly long and delicate to prepare

Ingredients :

35g starch
1 egg
160g milk
200g sugar
a pinch of salt

Preparation of the crepe batter : Mix the starch, egg, sugar and salt in a bowl, using a whisk. Pour in some of the milk and mix vigorously. Gradually add the remaining milk to avoid lumps.

Toppings : whipped cream (unsweetened or not too sweet), sliced almond, cooked orange peel, chestnut paste or any other toppings that are just a little sweet.

Recipe:

Pour some of the batter ( around 8 g for a 13 cm diameter pan) in a cold, greased pan, then cook slowly at low heat for a homogeneous caramelisation.

Stop the heat and let it cool down a bit, before flipping the crepe carefully to avoid breaking it. Don’t let it cool down too much as it would stick to the pan and break easily when flipping.

Start again and cook the other side. Remove the crepe from the pan, let it slide on a flat and cold surface and let it cool down. You can keep these crepes for 3 to 4 days, in a dry container.

Top each crepe with different toppings, such as whipped cream, sliced almonds, orange peels, marmalade, or any of your favorite toppings, to build up a crispy millefeuille.

As the crepe is already caramelised, better pick toppings that are not too sweet, unsweetened whipped cream being a perfect match. Dark chocolate coating or sauce would also be a nice combination, combined with bitter orange peel.