Classic French Crepes for La Chandeleur

Every year on February 2, France celebrates La Chandeleur, or Candlemas, and crepes are on almost every table. Golden, round and thin, they’re said to look like the sun returning after winter. There’s also an old custom of flipping the first crepe with a coin held in your other hand for good luck through the year. The tradition is described in The History of Crepes.

This is the classic French crepe recipe that tradition is built on: flour, eggs, milk, melted butter, and a long enough rest for the batter to turn silky. It makes a big batch, enough for a family to eat one after another straight from the pan.

The proportions are the familiar French ones: 250 grams of flour, 4 eggs and half a liter of milk, with a splash of water to keep the crepes extra thin.

Tips for classic crepes

• Add the milk gradually. Whisking a little milk into the flour and eggs first makes a smooth paste, and the rest of the milk then goes in without lumps.
• Rest the batter. An hour is good, and overnight is even better. The crepes come out more tender and are easier to flip.
• Use just a film of butter. Too much fat in the pan fries the edges and leaves greasy spots. Wipe the pan with a buttered paper towel instead.
• Get the right tools. A flat crepe pan and a wooden spreader and spatula make thin, even crepes easier, though a non-stick skillet works fine.

New to crepes? Crepes for Beginners walks through pan heat, swirling and flipping in detail.