Tastes Like Vintage: Candlemas Crêpes 6


This week’s Tastes Like Vintage recipe is from Solveig, at VintageFindsFrance.

Not only do the French eat a lot of crêpes throughout the year – in the feast of the Candlemas, and especially on the day called Fête de la Chandeleur, they eat even more crêpes!

On February 2, the people in France celebrate the Candlemas, Fête de la Chandeleur, Fête de la Lumière, or “jour des crêpes”. On that day, while making galettes or crêpes, the Breton tradition is that you hold a coin in your writing hand and a crêpe pan in the other, and flip the crêpe into the air. If you manage to catch the crêpe in the pan, your family will be prosperous for the rest of the year. Great news!

RECIPE of the Galette

(1g = 0.04oz)

INGREDIENTS:

  • 5 cups cold water (1.25 liter – 1 cup equals 250 ml)
  • 30 g salt
  • 1 kilo buckwheat flour
  • 50 g melted salted butter
  • butter, extra
  • eggs (1 per galette)
  • ham (1–2 slices per galette)
  • 3 tbsp grated Swiss cheese (per galette)

INSTRUCTIONS:

  1. Place most of the cold water and the salt in a large bowl and stir to blend well.
  2. Add buckwheat flour and whisk until the texture of the batter is like a ribbon when you lift the whisk. If necessary, add a little extra water (please note Salted butter is an essential ingredient for delicious flavor).
  3. Mix in salted butter until well incorporated.
  4. Cover batter and rest in the refrigerator for about 4 hours.
  5. Spread enough of the batter in a hot frying pan to cover the base very thinly.
  6. When the base is dry, lower heat and rub the top with a piece of extra butter.
  7. Add an egg in the centre and spread the white all over the pancake, keeping the yolk intact.
  8. Sprinkle the crêpe with grated cheese and top with a slice or two of ham.
  9. Using a spatula, carefully fold the sides of the crêpe towards the yolk to form a square.
  10. Cook for an extra 1–2 minutes and serve.

Et Voilà, Bon Appétit!

 

Ideal for serving Crêpes:

T V Limoges Plates from Plumsandhoney

 

I love this label:

New England Vermont Maple Sap Syrup Vintage Label from TheCollectibleChest

 

Ideal for serving Jam or sugar:

Lidded Jam Pot from AuntHattiesAttic

 

Ideal for serving Apple juice or Breton or Normandy Cider:

Juice Cups from Redcurlzs

 

For holding Cider bottle:

Wooden Clog Bottle Holder from VintageFindsFrance

 

Contributed by Solveig, VintageFindsFrance

 


Available Now at VintageFindsFrance:


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