I have a very special French friend, Marine, who besides being an amazing person is also our barometer for all things français. She has helped tremendously during our first year abroad and has even been known to make reservations at intimidating restaurants, translate important documents, and include us in french traditions and holidays.


Amy and Marine making crêpes!

In honor of “La Chandeleur” Marine held a huge Crêpe Party. The significance dates back to the middle-ages. Traditionally, in France, La Chandeleur is celebrated every February 2nd, in honor of the dead (including the end of the winter), and for good fortune. Crêpes are a symbol or wealth, and making them while holding a gold coin should bring good fortune and health during the year. Marine found historical details dating back to Pope VII! Nowadays in early February people make these delicious thin pancakes, put on costumes and throw fresh eggs and flour at people on the streets! (well, some do, like students).

When I arrived, Marine had prepared all imaginable accoutrements: tomato confit, sautéed mushrooms, grated grûyère, chevre, lardon (bacon), blue cheese, and eggs. For the dessert crêpes we had our choice of: homemade mandarin, blackberry, and strawberry jams or flambéed with Grand Marnier. She also served an “in between” crêpe filled with chevre, honey, and walnuts–

I watched as she tossed pancake after pancake in the air….


We did get a little too crazy with the flambéed crêpes and at one point switched from Grand Marnier to Rum which was NOT a good idea. As we discovered the higher alcohol content in rum causes a much MUCH bigger flame. We melted the air filter on her stove which ended our flambé fun. Luckily the filter is easily replaced, however it dripped all over our last crêpe of the evening.



I DO NOT recommend lighting anything on fire, but for those curious about the process you heat up a small amount of alcohol (usually a cognac or some sort of liqueur) to a simmer then pour it over gently while simultaneously lighting on fire with the longest possible match or lighter. Do not put your face over it or have anything around that can catch on fire– you can never tell how big the flames are going to be.



We gobbled our delicious crêpes with Cidre (hard sparkling cider) and had good fun with baby Zoe..the real light of the party!


Thanks again Marine for all delicious fun :-) and to Stuart Isett (Pro photographer) for capturing our flambé moments.

Crêpes! Crêpes! Crêpes! Sweet and Savory!


  • Sweet Crepes:
  • 120 g flour (2/3's cup)
  • pinch of salt
  • 30g sugar (one big Tablespoon)
  • 2 eggs
  • 250ml milk (one cup)
  • 60ml water (two big Tablespoons) or subsitute Grand Marnier or eau de vie
  • 30g butter melted
  • Savory Crepes:
  • 120 g flour (2/3's cup)
  • pinch of salt
  • big pinch of sugar
  • 2 eggs
  • 250ml milk (one cup)
  • 60ml beer (4 big Tablespoons) 30g butter melted

For the Sweet Crêpes: In a bowl sift flour, salt, and sugar. Pour eggs in a well in the center and whisk in incorporting flour from sides of well. Slowly whisk in milk and water util batter is smooth. Lastly whisk in alcohol. Strain if it is lumpy

Heat a crêpe pan or large nonstick pan and swirl a little melted butter over surface. Pour in about 50 ml of batter and rotate pan so batter coats evenly. Cook for 1 minute then gently lift edges with spatula and flip onto the other side. Or toss like Marine if you're feeling lucky! The pancake should be a pale golden color.

Place desired filling on one half of crêpe and fold the other half on top. Fold again to make a triangle and serve warm.
Fillings could include: nutella, bananas, jams, sucre, sliced almonds, chevre, lemon, and honey

Fo the Savory Crêpes: Follow instructions above

Fillings could include: eggs, gruyere, ham, tomato confit, sauteed mushrooms, caramelized onions, blue cheese, nuts, chevre, whatever else your heart desires!