Here’s a traditional recipe to make thin crepes just like in France!

February 2nd in France is “La Chandeleur”, aka the day we eat crepes! It is a celebration of the end of winter and the return of the light as days are getting longer. Because of their shape and color, crepes remind us of the sun but they were also used in a ritual to bring good luck for the upcoming year. As peasants were starting to plant new crops, they used extra wheat from the previous harvest to make cakes and crepes and pray for the fertility of the earth and prosperity.

Another good luck tradition when celebrating la Chandeleur requires that the person who makes the crepes holds a golden coin in his left hand while tossing and flipping the crepe single-handedly with the pan in the right hand! I’m not kidding, we did that when I was a kid! (well, except the coin wasn’t made of gold…)

With a whisk (stand mixer or electric beaters), mix well the eggs and the sugars.

Add 1/3 of the flour.

Add some milk and mix. Add more milk if the mixer is struggling.

Add another 1/3 of the flour and mix.

Add more milk and mix.

Add the remainder of the flour and mix well.

Slowly add more milk and mix until you've added all the milk.

Add the flavours.

Let rest for a couple of hours (at room temperature or in the fridge if you live in a warm climate).

Heat up your frying pan and brush with some butter or oil. It's better to use a shallow pan if you can, it will be easier to flip the crepes.

With a medium-sized laddle (6oz - 175mL), pour some batter at the center of the pan and move your wrist to spread it evenly al over the surface.

Cook for about 1 minute (until light golden brown) before flipping the crepe. Use a spatula to flip it or with a swift movement of your wrist, send it in the air so that it falls back in the pan on the other side.

Cook for about 1 minute or until golden brown.

If you're making a few crepes in a row, keep the first ones on a plate placed on top of a container with very hot water. This will keep them warm and soft longer.