Candlemas crêpes (French crêpes de la Chandeleur)

Instructions

1. 1

   Sift the plain flour into a large bowl, add the caster sugar and salt and whisk briefly to combine.

2. 2

   Make a well in the dry mix, crack in the large eggs and beat gently. Gradually pour in the whole milk and water a little at a time while whisking to form a smooth, thin batter; stop as soon as lumps are gone.

3. 3

   Stir in the melted unsalted butter, vanilla extract and dark rum (if using) until incorporated.

4. 4

   Pass the batter through a fine sieve into a jug to remove any remaining lumps, cover with cling film and leave to rest at room temperature for 60 minutes. Resting relaxes the gluten and gives silkier crêpes.

5. 5

   Heat a non-stick frying pan over medium heat. Lightly brush with a little of the reserved unsalted butter. Pour approximately 60 ml batter into the centre, quickly tilt and swirl the pan so it spreads into a thin, even circle. Cook the first side until the edges lift and the underside is pale gold (about 60–90 seconds), flip with a spatula and cook the second side for 30–45 seconds. Repeat, brushing pan with butter between batches. Total cooking time about 20 minutes for 8 crêpes.

6. 6

   Stack cooked crêpes on a plate and keep warm in a low oven if needed. Serve immediately, folded or rolled — dust with extra caster sugar or add your favourite fillings.

Tips

• If your batter seems too thick after resting, whisk in a tablespoon or two of milk until it reaches the consistency of single cream — it should coat the back of a spoon and run off easily.
• Use a jug for pouring and a ladle of around 60 ml for consistent-sized crêpes; practice makes the swirl neat and quick.
• Keep cooked crêpes warm on a plate in a low oven (80°C fan/100°C conventional) covered loosely with kitchen paper, then foil at most 15 minutes — longer and they dry out.
• For even thinner crêpes, thin the batter with up to 50 ml extra water, but avoid over-thinning or the crêpes will tear.
• If you don’t have time to rest the batter, blend it in a blender for 30 seconds and leave for 10–15 minutes — a short rest still helps.

Substitutions

• whole milk → semi-skimmed milk, same volume

  Stays close

• unsalted butter → light olive oil for frying and 50 g melted vegetable oil in batter

  Noticeably different

• plain flour → 50 g buckwheat + 200 g plain flour for a faintly nutty flavour (half buckwheat makes them darker)

  Noticeably different

• dark rum → orange zest or a teaspoon of orange blossom water, same flavour impact without alcohol

  Stays close

Nutrition

Per serving · estimated

266

Calories

8 g

Protein

31 g

Carbs

13 g

Fat

1 g

Fibre

7 g

Sugar

200 mg

Sodium

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