Crêpes soufflées aux kumquats et à la noix de coco

Dessert crêpes soufflées with all the golds of my pantry…

The carrot crepes served as a base. I filled them with coconut and Grand Marnier appareil.

Baked.

Then decorated with kumquats, caramelised with sugar, coconut oil and more Grand-Marnier.

Veggieful crêpe festival…

February 2nd, Chandeleur, French crêpe day. Let’s make them colorful to celebrate the Spring. The weather is really cooperating…

Carrot crêpes.

Spinach crêpes.

With 2 fungi, shimeji and shiitake.

Wrapped !

Crepe day : pale sun thick crepes

Spring…not yet. It’s snowing outside. Snowing on my crepes. The Sun is very week. I still celebrate the Chandeleur and flip my crepes.

To get a thick soft crepe, use twice as much of batter and cook it on low heat, longly. Japanese crepes are nearly always super thick and soft, and totally white, served cold. These are served hot.
I perfumed the batter with vanilla and rum, and replaced the milk by water and condensed milk. Dessert crepes.

Plus fruits from the sun mikan mandarin oranges, mango (frozen), and kumquats for their skin.

Plus a ts of condensed milk, and coconut flakes.

Crêperie gourmande

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

A-whip well B-wait 2 hours C-cook the crepes

a few savory variations

Ficelles picardes (gratin crepes with ham and mushroom filling)

colorful

BUCKWHEAT CREPES
Galettes ou crêpes au sarrasin or crêpes de ble noir


Galette day


100% buckwheat crepes


egged buckwheat crepes (quick version)

Napoleon

Cheezy beanie (vegan)

herbs and beans

DESSERT :


crêpes boisettes


crêpes Suzette

pale sun thick crepe

crêpes soufflees with coconut and kumquat

Crêpes boisettes

Délice aux framboises. Raspberry delight. And there is chocolate hidden in them…

This is berry sister of the crêpes Suzette. Freshly invented.

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.