IT’S MARDI-GRAS, LET’S FEAST !

Today is Mardi-Gras. According the Western Catholic tradition, it is the last day of indulging before taking on the fasting of the 40 days to Easter. It is celebrated by crazy feasting and carnivals around the world. So, in the spirit of Mardi-Gras, let’s feast today, for tomorrow, the world is ending ! The ways to do it: crêpes of course ! Every way you want it: stacked, rolled, folded in parcels or in triangles, aumonières, flambéed, caked, salty or sweet… you name it, and you flip it !

CRÊPES, CRÊPES AND MORE CRÊPES !

Crêpe Suzette, flambéed with orange

In medieval time, people would disguise for Mardi-Gras, as a way to transgress social order diktats. That is where Carnivals come from. The tradition of eating crêpes that day might have come from the need to finish reserves of eggs and butter, as dairy products are not supposed to be consumed during Lent. Crêpes can take so many forms, according to taste. There are those who like their crêpe sprinkled with softly flavored cinnamon sugar and rolled; other will spread salted butter and sprinkle white sugar over and fold it into a little parcel. And there are those more deliberate ones who will open up a warm crêpe on a plate, spread a spoonful of Nutella over one half, slice a bit on banana on top and fold into a triangle they’ll dig their teeth in with their eyes closed…

HOW TO INDULGE IN THE CRÊPES FEAST

Crêpe “en aumonière”

There are many ways to do it, and it is entirely up to you : drizzling of syrup and chopped nuts, honey, dark chocolate and vanilla ice-cream, some caramelized fruits, some flambéed oranges, some berries with whipped cream, some banana with caramel sauce and fleur de sel… You can also go salty: smoked salmon drizzle with lemon juice and a mix of capers and green onions, served with tatziki, or spinach sautéed with onions and thyme, sprinkled with nutmeg and served with a spoon of crème fraîche… There are as many possibilities as your imagination allows.

THE MOST BASIC YUMMY CRÊPES RECIPE (FOR 2)

Crêpes are not only about the filling or eating, on days like Mardi-Gras, when the world is a little crazy, baking crêpes should be a little crazy too. So here is our recipe for a little flopping and flipping, whirling and twirling…

  • 1 cup of flour
  • a pinch of salt
  • 1/2 tsp baking soda
  • 2 large eggs
  • 1 cup of milk
  • 20g melted butter
  • 1 tsp of brandy or rum

Place the flour and salt and baking soda into a large bowl.

Beat in the eggs until smooth.

Add the milk, little by little, mixing well with a whisk all along. The batter should resemble a thick cream.

Warm a crêpes pan and oil lightly.

Pour a ladleful into the pan and swirl to cover the whole base of the pan. Cook until dry and flip to turn, cook a few more seconds.

 

TIPS:

For lighter crêpes, you can cut the quantity of milk in two and add beer instead, or even water.

Always leave your batter to stand before using it.

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