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Time to CrepeAround theCornerFrench crepes are actually something that was celebrated every 2nd of February. Itwas a day where every French home would make a good dozen of lovely crepes toeat together. It was believed to be for the return of the light (spring is coming andno more long winter nights ahead) and it is called "La Chandeleur". The crepeswere the pride of the Britanny region (Bretagne) in the North West of France, wherethey make the recipe extremely big and paper thin. They usually eat them with a bitof caster sugar spread on the top. It was then rolled in a big "cigar" or folded in fourand eaten while drinking some bubbly apple cider of the same region. Savored forcenturies, crêpes are celebrating a revival today, with crêperies opening throughoutFrance, North America, and Asia.Most cuisines all over the world make crêpes in one form or another. There is theItalian crespella, the French crêpe, the Chinese mandarin pancake, the Mexicantortilla, the Indian dosa and the Russian blinchki. In France, the crêpe used to becalled pannequet, from which the word pancake is probably derived. A very thinpannequet resembles the wrinkled, fragile looking fabric, which we know ascrêpe—hence its name.The word crêpe is French for pancake. A crêpe is an unleavened, flat, thin pancakeof cooked dough or batter, which is used as a wrapper for another food. Crêpe batteris generally made from flour, eggs, milk, butter, salt, sugar, water and oil. Untilrecently, crêpes were cooked on large cast-iron hot plates heated over a wood fire ina fireplace. The hot plates are now gas or electric heated, and the batter is spreadwith a wooden spreader and flipped with a wooden spatula.
Ingredients1/2 cup whole wheat flour1/2 cup all purpose flour1 teaspoon granulated sugar (optional)1/4 teaspoon salt3 eggs1/2 cup milk2 teaspoons butter, melted1/2 cup seltzer water or club soda1. In a blender or food processor,combine the flours, sugar (if using),salt, eggs, milk, and butter. Processuntil smooth. Pour the batter into abowl, cover with plastic wrap, and refrigerate for at least half an hour, or overnight.2. Remove the bowl from the refrigerator and gently whisk the seltzer water into thebatter.3. Place a large skillet over medium high heat and spray with non-stick oil. Pour 2tablespoons of batter into the skillet. Tilt and rotate the pan, spreading the batter allover the bottom of the skillet. Cook for about 30 seconds, or until the bottom side ofthe crepe is golden. Flip the crepe by lifting the edge of the crepe with a fork andusing your fingers to grasp and turn it. Cook another 20 seconds, or until golden.4. Fill and serve the crepe, or continue making crepes until all the batter is used.