Mardi gras, or Fat Tuesday, is the period leading to Lent in the Catholic calendar. It has since become a tradition of parades, costumes and food in many different parts of the world.
Whether you celebrate for several days, or just one day (Tuesday before Ash Wednesday), Mardi Gras is still an occasion for dressing up and partying! And no need to travel to far off places, to New Orleans, Rio or Venice, Mardi Gras can be celebrated anywhere.
Whether you celebrate for several days, or just one day (Tuesday before Ash Wednesday), Mardi Gras is still an occasion for dressing up and partying! And no need to travel to far off places, to New Orleans, Rio or Venice, Mardi Gras can be celebrated anywhere.
As a child in France, Mardi Gras was occasion for us to dress up in costumes to go to school. A bit like Halloween here, but in February!
And at home, it was time for Crepes!! Crepes are a traditional food from the French region of Brittany, but we have all adopted it! And you will find "creperies" all over the country. Every family has its own crepe recipe. And for the more daring of us, it is a flipping contest too!
As for the special equipment needed, a simple non-stick pan will do. Of course, if you happen to have a crepe pan in your kitchen....!
2 cups flour
1/2 tsp salt
1tsp sugar
3 eggs
1 pint milk (500 ml)
1 Tbsp vanilla extract
2 Tbsp butter, melted + more for cooking
Mix the dry ingredients in a large bowl. Make a well in the center and add the eggs. Start mixing with a wooden spatual. As it gets thick, add the mik, a little at a time, mixing well to avoid lumps.
Add the melted butter and the vanilla extract to the batter. At this point, if the batter is a bit lumpy, you may use the wisk to finish the batter.
The batter should have a liquid consitency, but should not be too thin.
Let rest for an hour before using.
Preheat the pan over medium heat. When hot, spread butter (I use a paper towel to spread the butter on the bottom of the pan).
With a ladle, pour just enough batter to thinly cover the bottom of the pan. Let cook a minute or two, or until the crepe no longer sticks to the pan, and flip. Cook for another minute or so, until brown dots appear and it looks cooked.
Serve: Sprinkle with sugar, sugar and lemon; you may also spread Nutella on it, or flambe with Grand Marnier or other liqueur.
And at home, it was time for Crepes!! Crepes are a traditional food from the French region of Brittany, but we have all adopted it! And you will find "creperies" all over the country. Every family has its own crepe recipe. And for the more daring of us, it is a flipping contest too!
As for the special equipment needed, a simple non-stick pan will do. Of course, if you happen to have a crepe pan in your kitchen....!
Crepes
2 cups flour
1/2 tsp salt
1tsp sugar
3 eggs
1 pint milk (500 ml)
1 Tbsp vanilla extract
2 Tbsp butter, melted + more for cooking
Mix the dry ingredients in a large bowl. Make a well in the center and add the eggs. Start mixing with a wooden spatual. As it gets thick, add the mik, a little at a time, mixing well to avoid lumps.
Add the melted butter and the vanilla extract to the batter. At this point, if the batter is a bit lumpy, you may use the wisk to finish the batter.
The batter should have a liquid consitency, but should not be too thin.
Let rest for an hour before using.
Preheat the pan over medium heat. When hot, spread butter (I use a paper towel to spread the butter on the bottom of the pan).
With a ladle, pour just enough batter to thinly cover the bottom of the pan. Let cook a minute or two, or until the crepe no longer sticks to the pan, and flip. Cook for another minute or so, until brown dots appear and it looks cooked.
Serve: Sprinkle with sugar, sugar and lemon; you may also spread Nutella on it, or flambe with Grand Marnier or other liqueur.
