In the United States February 2nd is Groundhogs day, a day where people stand around and wait for a rodent to pop his head out of a hole and somehow this little guy is to predict the weather. It seems to me that he always predicts more winter and since we do this in February it really isn't a huge "aha" moment to me.
As with most things I like to celebrate the French way instead and in France February 2nd is La Chandeleur day or Candelmas is a Catholic holiday that dates back to Roman times and was a procession of followers carrying candles to celebrate the presentation of Jesus at the temple and the purification of the Virgin Mary. Now we celebrate with Crepes, with the Crepes being an offering, but lets not kid ourselves, they are a pretty tasty way to celebrate a holiday. The ages old belief is that while you are making the crepes, if you can flip the crepe and toss it back into the pan with one hand, and holding a gold coin in your other hand you will become rich that year.
I adore Crepes and with the Tour de French Cuisine I have made a few different ones over the years. They are so versatile and can be made sweet as a dessert or savory for breakfast or dinner. For La Chandeleur I decided on a ham and cheese crepe with bechamel sauce and a Nutella crepe for dessert. Crepe recipes for the most part are all the same, the main ingredients are flour, milk and eggs and sugar if sweet. The biggest thing to remember is that it has to rest in the refrigerate for at least 1 hour before making it. You can even do it overnight if making them for breakfast
The Brittany area is know for its seafood and its Crepes, especially the Buckwheat crepes or Galettes Bretonnes.
These turned out great, I found that using a offset spatula used for icing a cake is the perfect tool to loosen the edges. I made a filling of Tomato, Spinach, sauteed Onions and goat cheese. It was so good, I may need to make more tomorrow. I am so happy I discovered these.
This was the inside of the pretty little crepe before I rolled them up. They were so good, you all have to make them!
Here was my tools for making the crepes. It was important to have everything right next to you and ready to go.
and the finished crepe before I rolled it up. Nothing is better then a little French Fromage.