How to Make Crepes Grand’ Mere

In the Catholic tradition, eggs are forbidden during the Lenten fast so eating pancakes became a way to prepare for the abstinence that lay ahead.

In the English-speaking tradition, this happens on Shrove Tuesday, the last day before the start of Lent. But the French start a few days earlier, on Candlemas, la Chandeleur or fête des crêpes. So why not give yourself a delicious treat and try this authentic French recipe.

Ingredients:

• 1 kg of plain flour
• 8 eggs
• 1 litre of milk
• 500ml of water (add some more if the batter is too thick: 1 litre max)
• 250g of sugar (reduce the amount of sugar if you don’t like your pancakes too sweet)
• 1 tbsp of vegetable oil
• 1 pinch of salt

Method:

• Put the flour and salt into a large bowl. Make a well in the centre. Add the eggs, oil and salt.
• Add the milk gradually. Then add the water.
• Pour a bit of oil into a frying pan. Use a clean cloth or kitchen paper to spread it around the base. Pour in some batter and swirl around the pan.
• Cook each side until golden. You can flip your pancake of course!
• You can eat your pancakes straight away or reheat them later by melting a bit of butter in the pan first.

Richard Reeves is the founder of Essential Sailing and if you have been inspired to relax on a luxury sailing holiday, why not make this idyllic world your reality.