Le Chandeleur, February 2,  is a French holy day where most French homes will eat crepes.

This tradition finds its origins in an old Roman ritual of harvest & fertility.  The crepe is round and golden, reminding us of the sun to come, whose warmth will make the harvest possible.

It is best to only make crêpes for 5-6 people as it is very difficult to serve hot to a large group.  When starting the make the crêpes usually the first one does not come out perfectly. This recipe can be used for sweet or savory crêpes. For best results, you must use a non-stick pan and have the oven on low to keep crêpes warm on a heat resistant plate or pan with a clean kitchen towel.

Les Crêpes de la Chandeleur

4 medium eggs
2 cups flour
2 1/4 cups milk
2 tablespoons melted butter
pinch of salt
*If only making sweet crêpes, it is nice to add 2 tablespoons sugar
1/4 tsp vanilla extract
1 tablespoon fresh lemon or orange juice (optional)

Put eggs, flour, milk and salt in a bowl and using a hand mixer, mix until the consistency is smooth, thick and syrupy. Ideally, it is good to let the batter rest for 30 minutes. But, if it is a last minute idea, it is ok to start them right away.
I usually make the crêpes with two pans at the same time.
Put the pan on medium heat and brush with a small amount of melted butter. Usually, after every 4-5 crêpes you will need to butter the pan. Using a ladle, pour slowly enough batter to cover the pan turning the pan in circular motion while adding the batter. Be mindful to not make them thick! Less batter is best for the perfect think crêpe.

Once the edges of the batter start to lift and brown it is probably time to flip. If using a spatula, left and flip in on quick motion. Let the crêpe cook for another minute, then slide to warming plate/pan. It is good to separate cooked crêpes with a little parchment paper. Cover with kitchen towel and place in a very very low heated oven. Leave oven door slightly ajar.
Savory French crêpes usually include eggs, ham, sautéed vegetables, cheese.
Place a cook crêpe back in the pan on low heat, sprinkle some cheese and add cooked egg, ham or vegetables…..mushrooms are my favorite!
Sweet French crêpes traditionally have a little powdered sugar, Nutella, honey, fruits and nuts.  Maybe topped with a little whipped cream or ice cream.

Bon Appétit