By From the Heart | Carol Jessen-Klixbull |Taste of the Diocese
February 2 is the Christian holiday of Candlemas, called “la Chandeleur” in France. It is also “le Jour des Crêpes” (the Day of the Crêpes) in this European country known for good food and wine.
Crêpes — both savory and sweet — will be created in home kitchens and quaint little “crêperies” all over France to celebrate this special day.
Recipes abound for these scrumptious super-thin pancakes but the one that his French mother, Marguerite, followed stirs up special memories for Bishop Donald Kettler, ordinary of the St. Cloud Diocese. The options for filling them are endless though his family especially enjoyed them served with butter and syrup or sugar (or sometimes fruit) for breakfast.
(Submitted by Bishop Donald Kettler)
4 eggs, lightly beaten
1 1/3 cups milk
2 tbsp. butter, melted
1 cup all-purpose flour
2 tbsp. white sugar
1/2 tsp. salt
In large bowl, whisk together all ingredients until smooth.
Heat a medium-sized skillet or crêpe pan over medium heat. Grease the pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crêpe batter into hot pan, tilting the pan so that the bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
A note at the bottom of Marguerite’s recipe advises, “You might add a couple more eggs.”
Marguerite (Raiche) Kettler passed away at the age of 100 on October 13, 2013.