I had been thinking about posting a new recipe for crêpes for some time, and then, a couple of weeks ago, I was reading an article and realized that La Chandeleur takes place on the 2nd of February, so today was the perfect day to post this crêpes with apples and toffee.
La Chandeleur, as a religious celebration -the last feast of the Christmas cycle-, apparently started with Pope Gelasius I in the fifth century, who would greet poor pilgrims arriving in Rome with crêpes. Or galettes, rather, the savoury version of crêpes. There was also a candlelight procession, which is why families today light candles at home while feasting on crêpes that day. Originally, though, it was a pagan celebration, a way to use up any extra wheat left before a new harvest. Also, because a round crêpe is round, it represented the sun, so symbolically it was a way to celebrate longer days.
Today it is mostly known as the day of the crêpes, especially sweet ones. Friends and family meet, prepare them and enjoy them together. There are some superstitions associated with La Chandeleur. For example, to ensure prosperity for the whole year, you are supposed to hold a gold coin in your left hand while you are cooking the crêpe and you must then successfully flip it with your right hand.
But enough of superstition and tradition and let’s go for these crêpes with apples and toffee!
INGREDIENTS for 6 crêpes
250 ml (1 cup) fresh whole milk
90 gr (½ cup) flour
2 tbsp extra virgin olive oil
Some unsalted butter for the pan
Optional: 1 tbsp of rum (which is typical in Brittany crêpes)
2 apples, in cubes
One tbsp salted butter
200 gr (1 cup) granulated white sugar
40 gr (3 tbsp) unsalted butter
100 ml (½ cup) heavy cream
In a bowl combine the ingredients for the crêpes: milk, flour (previously sifted), eggs, oil, and rum, if you want to try it. Mix well and let it rest for at least an hour.
Now, let’s prepare the toffee. Put the sugar in a pan over medium heat until it’s brown. Add the butter and mix. When the butter has completely melted, pour the whipped cream and stir until you get a smooth toffee. Set aside.
Then, wash, peel and cut the apples into cubes. Cook in the pan with the tablespoon of butter until golden. Add a couple of tablespoons of toffee. Turn off the heat.
To prepare the crêpes, pour some butter into a pan over medium heat. Once it has melted, pour some of the crêpe batter and move the pan until you get a smooth thin layer. Let it cook for 2-3 minutes, then flip it over and cook for about 1 minute.
Now you can fill each crêpe with apples, add some more toffee on top and serve. Buon appetito!
Are you going to prepare them? Please tag me on Instagram so I will repost it on Stories
More sweet ideas here