Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Monday, February 4, 2008

Candlemas Crepes


This year, in my study on the Feast of Candlemas (the Presentation of Our Lord, traditionally known as the Purification of Mary), I learned that crepes are traditionally served in many parts of Europe on this day.


Pancakes (crepes) are traditionally served on Candlemas and Shrove Tuesday, to celebrate renewal, family life, and hopes for good fortune and happiness in the future.

I decided, as I headed out to the grocery store on Saturday morning (Candlemas morning), to throw something together for a crepe dessert Saturday evening. I grabbed some frozen mixed berries and 2 pints of whipping cream. Everything else I needed, I had at home. The crepes that I whipped up (literally) were a refreshing taste of spring and summer and the perfect break from heavy winter food. We enjoyed them so much that Candlemas Crepes will be on the menu every year, and maybe a few times in between.

Candlemas Crepes (Sweet Cream and Berry Crepes)
serves 6 (12 filled crepes -- two for each)

1 c. all-purpose flour
1 c. milk
1/2 c. lukewarm water
4 large eggs
4 T. butter, melted
3 T. sugar
pinch salt
baking spray or a bit of butter for the crepe pan
1 bag frozen mixed berries, thawed
4 T. sugar
1 1/2 c. whipping cream
4 T. powdered sugar
4 T. juice from the sweetened berries

Sprinkle thawed berries with 4 T. sugar.
Cover and refrigerate for several hours.

Make crepes:
Place flour, milk, water, eggs, butter, 3 T. sugar,
and pinch salt in blender.
Blend until well whipped.
Pour batter into a container with a pouring spout (if your blender doesn't have one).
Heat non-stick crepe pan (omelet pan) over med. high heat.
Spray with baking spray or lightly butter.
When pan is hot, pour two tablespoons batter into pan
and rotate pan until the bottom is coated with a thin, but not paper thin, layer.
Cook until the top is set and the bottom is lightly golden browned.
Flip, using your fingers, or a spatula.
This might take a few times to get it right,
if you've never made crepes before.
Just sacrifice a few for practice.
After turning, cook until the other side is lightly browned.
Remove from pan and cool on wax paper.
Place wax paper between each finished crepe.
You may have a little more batter than you need for this recipe,
depending on the size of your pan.
You can make them and freeze them or just pitch the extra batter.

Crepes can be made hours, or even days ahead,
refrigerated, and then assembled at the last minute.
Or you can make them just before assembling, like I did.

Whip whipping cream with mixer,
adding powdered sugar and berry juice until soft peaks form
(the berry juice is really just for pink color -- this step can be omitted if you don't care about the color).

Place two crepes on each plate.
Place 2-3 T. whipping cream down the center.
Roll crepe, and place the seam on the bottom.
Repeat with other crepe.
Spoon several spoons of berries and juice across both crepes.

Repeat with five more plates.

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