The crêpe is a traditional French dish eaten all year round. But it also has its own national day: the Chandeleur. On this day, to ensure prosperity throughout the year, the tradition is to flip the crêpes while holding a coin in one hand and singing this song: ” La veille de la Chandeleur ; L’hiver se passe ou prend rigueur ; Si tu sais bien tenir ta poêle ; A toi l’argent en quantité ; Mais gare à la mauvaise étoile ; Si tu mets ta crêpe à côté. “
- 250g of flour
- 3 eggs
- 50cl of milk
- 2 tablespoons of oil
- 2 tablespoons of sugar
- Pour the flour into a bowl and form a well. Break the eggs into the centre and work the mixture into a smooth paste, adding 3 to 4 tablespoons of milk to prevent lumps.
- Stir in the remaining milk in a stream, then add the sugar and oil. Cover with a cloth and let it stand for 2 hours in the fridge.
- Check the fluidity of the dough before cooking it in a hot pan.
- To keep the crêpes warm while you finish cooking, place them on a plate over a pan of simmering water.