This post is also available in: 
English 
Français 
Deutsch
On 2 February, Liichtmëssdag will be celebrated in Luxembourg, an occasion for children to walk from house to house, with lanterns, singing in front of doors to collect sweets. This 2 February also marks the celebration of “Chandeleur” in France, also known as “Fête des Crêpes”. This family tradition is an opportunity to prepare mountains of crêpes to be enjoyed with family and friends!
However, this apparently simple recipe can have its share of surprises.
To make sure you don’t miss a single one, here are our tips and tricks for preparing and eating them.
Before you start, make sure you have the following utensils: a non-stick pancake pan, a whisk, a ladle and a fine spatula.
Follow the proportions of the basic recipe for eggs, milk, flour and sugar.
Consider adding vanilla extract, orange blossom water or amber rum to pimp your dough. Let your taste buds decide!
How do you avoid lumps?
- Use a whisk throughout the preparation.
- The milk should be warm (but not too warm).
- Mix the dry and liquid ingredients in two separate bowls, then pour the liquid ingredients into the dry.
- Replace one third of the flour with cornflour. This will also make the dough lighter.
- Your final dough should not be too thick or too liquid.
Prepare your dough in advance as it is important to let it rest. If all the ingredients are at room temperature, 30 minutes will be enough. You can also prepare the dough the day before and keep it in the fridge. Take it out at least 30 minutes before making them.
Remember to stir the batter well between making each crêpes to avoid settling at the bottom of the bowl.
How not to miss the first crêpes? Because yes, it’s always the same story, the first crêpe is either burnt or impossible to cook! To succeed with all the crêpes without exception, you need a hot pan. To find out if this is the case, pour a few drops of water, if bubbles form and move, it is ready. Above all, oil the pan evenly before spreading the batter.
To keep the crêpes warm while you make them all, cover them with aluminium foil or set them aside on a plate over a pan of boiling water.
For the tasting, be inventive: there are many ingredients that go well with crêpes. Think of varying the textures for more pleasure: crunchy, cold, hot, creamy.
Conservation of the crêpes: for 3 days in the fridge, wrapped in cling film or in Tupperware. Reheat them for about ten seconds in the microwave before eating or in a bain-marie on a plate placed on the pan of water.
Rolled crêpe or folded into a triangle? No suggestion from us here, this is only a matter of family tradition and memories!
We have selected some recipe ideas for you:
Enjoy !