top of page
  • Writer's pictureRim

CELEBRATE LOVE THE FRENCH WAY THIS FEBRUARY

Updated: Feb 17, 2020


WHEN IN DOUBT, MAKE CREPES!

Cooking is my favourite go-to creativity booster: the art of turning simple ingredients into beautiful, delicious and nutritional dishes, while encouraging mindfulness and engaging all 5 senses at the same time. So I'll be sharing some stories around food and recipes from time to time.

With the virus outbreak these days, the main concern is remaining healthy, physically and emotionally. While eating a nutritious and well-balanced diet is paramount, a few sweet treats from time time doesn't hurt anyone. And with Valentine's Day just right around the corner, celebrating at home seems the way to go this year. My grandma used to say "when in doubt, get to the kitchen and make crêpes", so, my friend, if you're not sure what to cook for the occasion , I got you covered.

You see, the thing is I'm French, and it comes with heavy responsibilities. Such has carrying on the tradition of crêpes in February, one of the French biggest Love affair.

Why February, you might ask, when any month, and every month should be crepe day?



Did you know?

Well my friend, did you know that beginning of February (the 2nd, to be exact) is La Chandeleur (Candlemas in English)? Not only to begin on a sweet and crispy note, February also makes its exit on a glutton style, for the last Tuesday of the month is Mardi-Gras (aka Fat Tuesday).

Disclaimer: Mardi-Gras can be in March some years, but most of the time it's in February.

I'm not a traditionalist, yet I like (some) traditions, especially those related to food and dressing up and making crafts.

While the Chandeleur doesn't involve crafts nor fancy costume, it involves art, a special kind of art!

The art of flipping crepes in the frying pan, while tossing a coin. Supposedly a good omen for the rest of the year.



Meanwhile, Mardi-Gras is the big deal! The very big deal !

It remains one of the best souvenirs of my childhood. Imagine for a bit: that day, not only we were allowed to binge on beignets (doughnuts) of all sorts, on waffles, on crepes (in short, anything involving dough, fat and sugar), but it was also the last day of Carnival. Meaning we got to go to school wearing the costume of our choice, and had costumed home parties with friends. Invariably, my sister and I were dressing up as a dancer, an Andalusian Gipsy or a princess. To my defence, we were always making our own costumes ourselves, cutting from fabrics, sewing, crafting, and borrowing some of our mum's clothes and jewellery.

As soon as the school year began, I was already waiting for that day, and not without trepidation.

_

Crepes were my grandmother's specialty. Her crepes were always very light, crispy and melting in the mouth all at the same time. Mmmm delicious. She passed on the recipe to my mum and I'll be sure to pass it on religiously to the next generations of the family.

After all that…., Can I share it with you too, you might ask?



YES!

I'll even be extra nice and share her little secret as well: replace half the flour with corn starch and add a tablespoon of brandy (cognac) to the batter before leaving it to rest for several hours. If you don't have cognac , you can replace it with some beer.

It's a very easy recipe, and I've added a little twist to my grandma's original recipe, because I looove gingerbread spice in winter and because I like adding twists on things. But you can omit them if you're not fond of gingerbread.

This year, we munched on the gingerbread crepes with a cinnamon ricotta cream and an orange honey sauce. And we added cinnamon baked apples as well.

These are soft and subtle flavours, very wintery, perfect to start February on the right foot.

So why not treating yourself to a crepe feast this month?

Added bonus: your home is going to smell so yummy!

You're welcome!




GINGERBREAD CREPES AND CINNAMON RICOTTA CREAM

Ingredients for about 12 crepes

For the crepe batter:

250 g flour (or 150g flour + 150g cornstarch)

3 eggs

50 cl semi-skimmed milk

1 tbsp. Melted butter

2 pinches of salt

1 tbsp. Cognac (or 1 cup beer)

1 tsp. Grated ginger

1 tsp. Cinnamon

2 pinches of ground nutmeg

1 tsp. Vanilla powder

For the ricotta cream:

500g ricotta

200g icing sugar

1 tsp. Cinnamon

For the orange sauce:

juice of 1 orange

2 tbsp. Liquid honey

crushed pistachios

zest of 1 orange


In a large bowl, sift the flours, cornstarch and salt. Make a well and break the eggs and a little milk in it. Mix well. Add the remaining milk and butter. Add the spices. Stir again until the batter is smooth and creamy .

Cover the bowl with a clean kitchen towel and let stand at room temperature for 1 or 2 hours.

Make the cream: mix the ricotta, icing sugar and cinnamon in a bowl until it becomes smooth and creamy. Refrigerate at least one hour before use.

Make the orange honey sauce: in a saucepan, heat the orange juice with honey, stir until juice has thickened.

Heat a little butter in a frying pan on maximum temperature, so as to just cover the bottom. Spread well with a piece of paper towel. Pour a small ladle of batter in the pan, turning it until all the dough is spread. Let cook for about a minute until the edges begin to lift, and using a spatula, flip the crepe.

Cook the other side for a minute until the pancake is golden.

Place the pancake on a plate, and repeat the operation by repeating the butter and paper towel step before each crepe paper.

When the crepes are done, put a little ricotta cream inside a crepe, fold it in half, then in half again, to form a triangle. Put another (or two) spoonful (s) of cream. Pour the orange sauce and garnish with orange zest and crushed pistachios.


HAPPY COOKING AND BON APPÉTIT!



Interested in our creative workshops? On how to lead a more creative lifestyle and / or interested in joining a Creative Mastermind group to dig deeper in how to create your dreams? Get in touch!



Continue the conversation on Instagram: @rimcreativestudio


6 views0 comments

Recent Posts

See All

Comments


bottom of page