Breton Crêpes for Shrove Tuesday

Explore Cassandra's favourite recipe for Breton crêpes and the tradition behind Shrove Tuesday.

As a child, I always looked forward to Shrove Tuesday, the one day I was allowed to indulge in endless amounts of crêpes. Only later did I come to appreciate the deeper meaning behind this cherished tradition.

The word "Shrove" comes from "shrive," which means to hear confession and offer absolution. Shrove Tuesday, therefore, was traditionally the day for seeking forgiveness and spiritual preparation before the start of Lent on Ash Wednesday (Mercredi des Cendres).

In France, this day is more commonly known as Mardi Gras (Fat Tuesday). The name reflects the custom of enjoying rich, hearty foods one last time before the 40-day Lenten fast. Historically, it involved fattening a calf for a feast, and it also marks the end of the Carnival season.

To celebrate in true Breton style, here’s the perfect recipe for classic Breton crêpes:

Breton Crêpes Recipe

Ingredients

3 cups milk
2 cups flour
2 tablespoons butter
2 teaspoons sugar (optional)
3 eggs
1 butter wrapper for greasing

1. Prepare the Batter: In a small bowl, beat the eggs. In a larger bowl, whisk together the flour, milk, and eggs until the mixture is smooth and free of lumps. Melt the butter in the microwave for about 20 seconds, then mix a small amount of batter into the melted butter. Once combined, whisk this back into the main batter to ensure it’s fully incorporated and lump-free.

2. Grease the Pan: Properly greasing the crêpe pan is essential. Too much butter can cause the crêpes to burn, while too little may lead to sticking. Slightly warm the pan, then use the butter wrapper with a small amount of butter to coat the surface, pressing down firmly so the butter is absorbed by the pan.

3. Cooking the Crêpes: Heat the pan over medium heat, adjusting as necessary while cooking to prevent overcooking. Once the pan is hot, remove it from the stove. Ladle a few tablespoons of batter into the centre, then swirl the pan quickly to spread the batter evenly and create a thin layer.

4. Flip and Finish: When the edges start to firm up, gently loosen the crêpe by sliding a thin spatula underneath. Now for the fun part—flip the crêpe over, but be careful of your surroundings! Cook for another 30 seconds on the other side, then transfer to a plate.

5. Repeat and Enjoy: Let the pan cool slightly (20-30 seconds) between crêpes to allow the batter to spread thinly. Once ready, top with your favourite ingredients. As France is the world’s largest consumer of Nutella, it’s a must-have topping!

Read more