Crêpes are thin pancakes. They are easy to make, and they can be filled with sweet or savory fillings. 

 

It is traditional to eat crêpes on Feb. 2, La Chandeleur. This is the Feast of Candlemas in English. 

 

To make crêpes, you will need all-purpose flour, eggs, a pinch of salt, and milk; plus a little grease (like unsalted butter) for the pan. That's it.

 

This recipe makes enough to have 2 crêpes each for 2 people (or 4 total crêpes). If you want more, double the recipe. If you want thinner crêpes, add a little more milk.

 

Here's how you do it:

• Beat 1 egg per person (2 total eggs for 2 people) in a bowl. Add a pinch of salt.
• Whisk 1/2-cup of flour with the eggs.
• Begin heating your pan on high heat.
• Whisk 3/4-cup of milk with the flour and egg mixture.
• Put a pat of unsalted butter in the pan - enough to coat the bottom.
• Pour in one ladle-full of the batter.
• Let the batter cook a little. It should bubble in the middle and begin getting brown and crispy on the edges.
• Try shaking the pan. If the crêpe can slide inside the pan, it is ready to turn. You might have to run a knife along the egde to loosen it.
• Practice will help learn when they are ready to flip.
• Don't be upset if the first one isn't great. Sometimes it takes the pan time to fully heat, so the first one might not come out great.
• Flip the crêpe and let it cook for 30 seconds or so.
• Plate the crêpe.
• You can sprinkle plain sugar on it; or spread some honey and cinnamon sugar; or some Nutella; or some jam.