Today is another feast day in France…. ‘La Chandeleur’
It signifies the end of the Christmas period and is celebrated with ‘La fete de crepes’
In years gone by there were lots of superstitions regarding the day, which of course there are so many that they contradict each other, if its sunny then winter will continue for the next 40 days and of course others highlighting the end of winter and therefore a wonderful 40 days ahead….. if there is snow on the ground, then there is trouble, if it is raining then it will rain for 40 days……. thank goodness for superstitions. So today is damp, not raining, not snowing, no sunshine, hopefully we won’t have another 40 days of this…. Can not be doing with another 40 days of mud……
Lets have some sunshine…….Crepes galore.
These wonderful light pancakes can be adorned with so many different flavours and treats.
They can be served for breakfast, lunch, dinner and dessert.
They deserve to be enjoyed in every household with your favourite flavours added.
There are so many crepe shops and stalls in France, in all the large towns and cities you will find a crepe shop making the little beauties fresh to order, topping with sugar, lemon, chocolate sauce, jams, nuts etc.
I have a few favourite ways to serve crepes, especially with warm apricots in caramel sauce and honeycomb ice cream. It is simple but so delicious.
The key to good crepes is the pan, you need a frying pan that will allow you to swirl the crepe mixture around and also the obligatory ‘flipping’ (ha ha).
You can find my recipe for Honeycomb ice cream here, it really is worth the effort.
This is an easy recipe of the crêpes, place the flour, sugar, salt, eggs and a third of the milk in a bowl and whisk to a smooth batter.
Gradually stir in the rest of the the milk and all of the cream. Leave the batter to rest in a warm place for about an hour. This is crucial as it allows the batter to rest relaxing the gluten.
Brush a small 18cm-20cm/7in-8in frying pan with a little of the clarified butter and place over a medium heat.
Add a ladle of the batter into the frying pan and tilt the pan to cover the base thinly; cook the crêpe for a minute each side.
When the crepe is lightly coloured on both sides, transfer to a plate and repeat, stacking the crêpes between sheets of greaseproof paper, until all of the batter has been used up.
For the caramel sauce, melt the butter, sugars and syrup and butter in a small heavy based pot and let simmer for 3 minutes, swirling every now and again. Slowly add the cream and take care as it may spit at this time, swirl again, give a stir with a wooden spoon to ensure all the ingredients are combined.
Remove the caramel sauce from the heat and open the tin of apricots and drain well, tip the apricots in to the pot with the caramel sauce and ensure they are all coated with the sauce.
When ready to serve, take 2 crepes and fold them into quarters, (half then half again), gently take some apricots and place on top of the crepes then drizzle over some extra sauce.
Then add a scoop of Honeycomb ice cream on the side of the plate.
MMMM, the warm crepes, apricots and caramel sauce, work so well with the cold honeycomb ice cream…..
It really is worth a try.