Recette for French Crepes

This recipe makes enough dough for 4 persons.

250g flour, 4 eggs, 1 pinch salt, 1 pinch cinammon, 5ml/1tsp rhum, 500ml milk, 2 tbsp oil

I usually prepare it the evening before so it has time to rest (in the fridge). However if you are in a hurry, 30 minutes is fine too.

Put the flour and salt in a big bowl, add beaten eggs in the middle, stir and add half the milk. Mix in the oil, add the cinammon, rhum and the rest of the milk.

That's it .

Now all you have to do is cook them. I use a stainless steel frying pan which is well seasoned.

Suggestions of fillings:

- Smoke salmon and creme fraiche

- sliced banana with nutella and freshly made whipped cream

- sugar and lemon

- jam

- sliced apples that you cook at the same time as you fry the crepe plus a pinch of icing sugar once ready.

Possibilities are endless.

Bon appetit !

Tradition : In France, la chandeleur is celebrated on 2nd February.

The name comes from chandelle, meaning candle.

We flip crepes holding a coin in the other hand. If we manage to flip it back into the pan, it is supposed to bring a prosperous year.