La Chandeleur, crepe day is February second, in France and some other countries in Europe. That’s a very old celebration that correspond to the Day of the Marmot in America and the Setsubun in Japan. The start of “Spring”, well, maybe Spring. At least, Sun is coming back in the skies after the darkest months. So crepes look like small suns..
The French tradition is each member of the family cooks his/her crepe in flat pan. And you have to hold some money in one hand and flip the crepe with the second hand. If you succeed, you will be rich during one year. If not…you get a crepe on the floor, on the head, or whatever, and you’ll have had a good time laughing about your clumsiness.
WHEAT CREPES crêpes de froment
Easy recipe :
1 average size egg
3 tbs of flour
1 glass of milk (1/2 US cup)
1 tbs oil or melted butter
Reheat the crepes in a little butter. Then fill the pan with raspberry juice. I have juiced frozen berries. They are not very sweet, which is perfect for me, but you may want to add sugar.
Place a crepe, garnish with chips of cocoa mass or very dark chocolate and 1/2 ts of condensed milk. Fold in 2. Cover with juice. Fold again.
Add the rest f juice, a few cut berries, a tbs of butter and a tbs of creme de framboise (raspberry liquor). Reheat all the crepes in the sauce. Then heat some more liquor to flame them.
Serve with 1/2 tbs of condensed milk on each crepe.
Chance created me this wonderful recipe. This pink creaminess was out of this world…
Whole wheat fougasse/pizza dough (left-over), covered by cream cheese + yogurt (left-over), and what topping… oh, I had that leftover of red sauce (for duck) in the freezer, since 1932 at least : Wine, shallot, butter and cranberry sauce.
And I completed with more toppings : raisins, goji berries, walnuts. A little parmesan cheese. A drizzle of olive oil.
It’s thin, crispy and mellow. And the taste is really deep, rich, refined.
The rest of dough, with more thyme, rosemary and bits of garlic inside, painted with olive oil. That gave a delicately fragrant roll.
Maybe food blog readers love desserts too much… Sweets are the most visited pages, the most “browsed” food.
You can have many dessert this week because it’s Easter. I could fill this blog with sweets mostly. That wouldn’t be honest. I don’t want them to appear more frequently here than they should on my table.
Many people want to read that it’s possible to eat decadent cakes and sweets everyday and it will be healthy. I’d want that too. That’s not really the case.
Let’s devour them for occasions.
Small bites of dessert are a lesser evil. Fruits are healthy.
It’s a small nest of home-made pie sheet, with a little cane sugar on top and a stawberry.
Very milky crème anglaise, flavored with vanilla sugar and a little grated lemon peel. It’s like as I use “concentrated” skim milk, and a little starch to add thickness (there is a small egg yolk).