le chandeleur – this week we are eating crêpes suzette

by Sharon Santoni
If you would like to be very ‘French’ today, then make your family some crêpes for tea.  Today is le chandeleur, the catholic holiday of candlemas, and today we make crêpes or pancakes like there were no tomorrow!
My children love to make crêpes for themselves and for their friends, they are so easy to rustle up from scratch, and delicious with sugar, jam or nutella, although my favourite is sugar and lemon juice.
If you want a more grown up version you could try the delicious traditional French dessert crepes suzette, cooked in orange juice and flambéd au cointreau.


 Here is my favourite recipe,  I find it makes enough for 6 people.
4oz  or just under 1 cup flour
pinch of salt
2 eggs
275ml/10fl oz milk
50g/2oz butter
1 medium orange, grated zest only
1 tbsp caster sugar
150ml/5fl oz orange juice (from 3-4 medium oranges)
1 medium orange, grated zest only
1  small lemon, grated rind and juice
1 tbsp caster sugar
3 tbsp Grand Marnier, Cointreau or brandy
50g/2oz unsalted butter
a little extra Grand Marnier, for the fun bit
Sift the flour and salt into a large bowl, make a hollow in the centre and break the eggs into it.   Whisk the eggs well until all the flour is moistened.  Gradually add the milk, whisking all the time, until the batter is smooth and there is no more flour left around the edge of the bowl.  Now you can add the orange zest and sugar.
Melt the butter in the pan, and pour most of it into the batter mix.  Using a piece of kitchen paper, smear the remainding butter over the pan, you’ll find it best to do this before each pancake.
To start cooking the pancakes, you’ll need the pan to be very hot.  I always start with a mini pancake, one for the pan as my children say.
Now ladle a small amount of batter into the pan, cook the first crêpe for less than a minute on each side.  You want them slightly tinged with golden brown, but not overcooked so they are too dry.  If you want to pick up speed it’s easy to cook the crêpes in two pans simultaneously.  The crêpes should be very thin.  You should be able to make between 12 – 16 crepes.
It’s better to keep the crêpes warm, I keep a plate on top of a saucepan of hot water and slide the pancakes onto the plate as each one is finished.  If you are making the crepes for a dinner, you can do this stage ahead of time, then just make the sauce at the last minute.
To make the sauce, mix the orange juice, lemon and orange zest, sugar and Grand Marnier.  Melt butter in the pan, then pour in the orange sauce to warm through.  Place the first crêpe into the butter and fold it in half then into quarters so it is a nice neat triangular shape.  You need a large pan for this step because you aim to end up with all the crepes folded in the sauce.
This is the moment to flambé the crêpes .  The easiest way is to pour some of the Grand Marnier or Cointreau into a metal ladle, and hold it for a short moment over a gas flame, when its really warm put a match to ignite it.  Pour the contents of the ladle over the crêpes and take the pan to the table to share between individual plates.
Spectacular!!  – if this one doesn’t earn you a round of applause, nothing will!
thanks to Delia for the recipe[blank]


The Moerks February 2, 2012 - 10:13 am


Susan February 2, 2012 - 10:33 am

I love making crepes! When I was growing up, we never had "American-style" pancakes, it was always crepes, so I introduced my American-born husband to them shortly after we were married, and he loves them.

I love them with sugar and melted butter. 🙂

helen tilston February 2, 2012 - 11:34 am

Good Morning Sharon

These are calling me and I have just decided I shall make some crepes this evening.
Thanks for sharing your recipe.
Wshing you a happy candlemas.


The enchanted home February 2, 2012 - 11:55 am

Seeing this is making my very hungry!! Love them as does my son, thanks for including the recipe….maybe I will indulge him this weekend!

Irina February 2, 2012 - 12:18 pm

Love crepes or blinu which is the same in Russian. My family loves them! There is a whole week in February when people make blinu and not just with wheat flour but also barley flour. They are delicious. The holiday called Maslenitza, the name comes from word maslo (butter) 🙂

Sam @ My Carolina Kitchen February 2, 2012 - 12:33 pm

Lucky you to enjoy crepes suzette. One of my husbands favorites. I secretly think he just enjoys the flambeing part.

Coastal Cottage Dreams February 2, 2012 - 1:00 pm

Crepe are one of my favorites. However, the best are in Paris when I visited there!

Emily February 2, 2012 - 2:19 pm


What a great post! Not only am I now craving a crepe I am feeling confident that I could make these myself! Wonderful detailed explanation!

La Table De Nana February 2, 2012 - 3:07 pm

They look delicious..I wanted to thank you for the tag s on the buckets idea:)
I've since bought even more tags at Bureau en Gros:)

Lovely blog~

Bethany February 2, 2012 - 3:31 pm

oh boy – all i saw was crepes on our sidebar where we have your blog on our blog roll and I was salivating!!

After my mom made crepes for us as kids, she would take the leftovers and fill them with a sausage and cheese mixture and bake them. That was my second favorite meal ever!

Super simple, mix a can of cream of mushroom with a cup or two of shedded cheddar and some sausage, and fill crepes with the mix, roll up and place seam-side down in a baking pan and warm up. LOVE.


Mean Mama February 2, 2012 - 4:24 pm

It is very cold and we have new snow on the ground today. PERFECT afternoon for making crepes! thanks for the reminder . . .

WhiteWhispers2u February 2, 2012 - 5:04 pm

My Fav! They look so delicious~Cheers Kim

Lorrie February 2, 2012 - 6:08 pm

My father makes crepes for us when we visit my parents. So delicious.

Thank you for sharing your recipe. I'll be pinning it to try soon.

Suzanne February 2, 2012 - 7:46 pm

I live in New Zealand but visted Paris over Xmas and I loved the crepes. Your photos are so evocative of my time spent there.

rosaria February 2, 2012 - 7:56 pm

I think I'll flush my menu away, and eat crepes as well for lunch. I have never made them, but your recipe looks doable and delicious!

Teacup-In-The-Garden February 2, 2012 - 8:40 pm

I love it!

lilac and old roses February 2, 2012 - 10:07 pm

I love the celebration of Candlemass, it feels so right and ancient. Crepes look fantastic! Jane

Mise February 2, 2012 - 10:26 pm

I always do 'one for the pan' as well, and the second one is so much better for it. What a lovely tradition, and a good way to use up some of Henriette and Sebastien's rival eggs.

Karen February 3, 2012 - 1:41 am

What a delicious post. I haven't made crepes in years, I may have to prepare some this weekend, especially the lemon, sugar crepes.

Leslie February 3, 2012 - 6:42 am

Looks wonderful! Love crepes and can't wait to try your recipe! Thanks for sharing.

heather @ new house, new home, new life February 3, 2012 - 1:36 pm

Love crepes don't perfectly like these. Last time I had crepes was on the street outside Notre Dame – delicious drizzled with sugar and lemon juice. Think I'll make crepes tonight too.

Katherine February 3, 2012 - 5:55 pm

This is the sweetest comfort food ever. I love them.

Tina February 4, 2012 - 1:35 pm

I have this craving for crêpes now!!! I prefer them with a little grand marnier or calvados, or apple sauce. Never tried with sugar and lemon juice, sounds yummy, too!

abdul February 6, 2013 - 8:05 am

Mouth watering delicious foods are here.. wow!!!


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