Today is Feb 2nd, the blessed day when French people are supposed to eat crepes! I am not a rule-breaker, so if you could smell the crepes in my little French kitchen today, I think you’d decide to make some of you own. Like most cooking adventures, you need a little know-how, but it is not rocket science. Give it a try! Make sure to read the tips below the recipe card before you start cooking.
- Use a proper pan. You don’t need a crepe pan, but if you have it, it will make your life easier. Any good quality non-stick pan will do. Do NOT use cast iron, the pan must be non-stick or you will hate life. You don’t need a “crepe maker” electrical appliance just to make crepes. This is the crepe pan I use and recommend.
- Sweet crepes: You can fill your crepes with anything you like, but we definitely have our “classics” in France: lemon juice and granulated sugar, Nutella, Chestnut puree and whipped cream are my 3 favorites.
- We also love savory crepes in France. We call them “galette” or “crepe au sarrasin” (buckwheat) and we put savory foods inside:cheese, bacon, mushrooms. Anything that can go on a pizza will work nicely inside of a savory crepe. Tonight at my house, we will enjoy Galette-saucisse (also a great Superbowl food BTW), but variations are endless!
- If you make too much, cover your leftover crepe stack with cling wrap and put in the fridge. To warm them up again, place the ceramic plate over a pot of boiling water (low boil) with another ceramic plate on top. Leave over the heat for 5 minutes.
- In French, the name we we use for Feb, 2nd is “la chandeleur” (“candlemas” in English). This name refers to the Catholic origins of this celebration, and we still use it, but most people are not aware that there is a religious significance to this occasion.
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