Last Saturday, many of our members braved the freezing cold temperatures to celebrate La Chandeleur at the French Library with us. We were amongst friends, hot drinks, and most importantly, crêpes! We made the batter and the crêpes ourselves and we would love to share the recipe we used (from On va déguster la France) with you so that you can also make them at home! Après tout, quand il fait froid, mangeons des crêpes ! 

Crêpe batter recipe, by Bertrand Larcher

  • 12 eggs (separate 3 of the eggs setting aside their whites)
  • 10 1/2 ounces (300 g) granulated sugar or demerara sugar
  • 8 1/2 cups (2 L) whole milk
  • 2 1/4 pounds (1 kg) All- Purpose flour
  • 1 tablespoon (15 mL) gold rhum (optional)
Thoroughly whisk together all the whole eggs (including the 3 egg yolks) and sugar. Whisk in 6 cups (1.5 L) of the milk. Gently stir in the flour using a wooden spoon (do not use an electric mixer.) Add the rhum (optional). Strain the batter through a sieve, then refrigerate for 1 hour. Before making the crêpes, add the remaining milk to the batter with a ladle and stir it in gently. Beat the 3 egg whites to stiff peaks, then fold them gently into the batter. The batter is now ready to be spread in the pan or on the hot griddle.

You can also download the pdf of the recipe here!

What do you eat your crêpes with? My favorite is citron-sucre 😉

A dual citizen of France and the USA, Sonia grew up between the Midwest and Brittany. After obtaining her BA in Philosophy and Modern Languages at Oxford University in 2015, she spent several years in Paris, working in classical music and studying voice & opera at the Conservatoire. She moved to Boston in the fall of 2020, where she now performs as a singer. Sonia is thrilled to also be a part of the French Library’s team, where she can put her deep love of French literature to use while working as Librarian.

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