Next week will celebrate Candlemas as we're almost, already, in February ! In France, it has been a long time tradition to make crepes on February 2nd, 40 days after Christmas. But don't worry, you can enjoy crepes all year long and this is what I do because I just love them.
Here are a few words about Candlemas if you're not familiar with this celebration - that the Romans used to celebrate already - and crepes tradition.
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The tradition to make crêpes on Candlemas... Well, there are various origins. One says that it was created to follow a myth that if we didn't make crepes on Candlemas day, the wheat would be rotten all year long. So people would make crepes and flip the first one with the right hand while holding a gold coin in the left one. then, the coin would be wrapped into this crepe and put on top of a closet in the bedroom and left there until the following year. A year after, people would take the remains of the crepe off and give the gold coin to the first poor individual that they would meet, it was supposed to insure them money all year long.
Another myth says that the tradition to make crepes on Candlemas comes from the fact that they represent the sun, that, in early February rises earlier and sets more and more late. Crepes would honor the nature rebirth with Spring and the season cycles, a very different version but still quite poetic.
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If you're looking for different crepes and pancakes recipes, head on my Pinterest board right here!
So what about this weird recipe name Farz Buan. This is a French specialty, from the extreme West of Brittany called Finistère, that looks like a big scrambled crepe or thin pancake. The batter is between a crepe and a flan. At the origins, it used to be a savory dish, you can make it with buckwheat flour, grated cheese and ham or plant-based ham.
The Farz Buan is very simple to cook, just like scrambled eggs and then you can eat it just with sugar like popcorn or in a bowl with jam, chocolate or even fresh fruit, it even better and fresh.
I'm sure children will like to take part to this recipe and make this fun crepe pieces to eat with fingers !
--> recette en français
Farz Buan, scrambled crepe from France
Prep time : 5 minutes
Cooking time : 15 à 20 minutes
Serving : 2 people
- butter or margarine (to your liking)
- 1 egg
- 75 g / 2,65 oz flour
- 125 ml / 1/2 cup cup milk
- 2 to 3 tbsp organic whole blond sugar (or other non refined sugar)
- In a bowl, whisk the eggs, stir in the flour and then add the milk still stirring with the whisk.
- In a large frying pan, melt a knob of butter so that you can cover the bottom of the pan.
- Pour a ladle of the batter, as soon as it becomes to make a crepe stir it with a wooden spoon just like you would do for scrambled eggs, you need to "break" the crepe into more or less big pieces.
- Bring all the pieces in the center of the pan, add a knob of butter and a tablespoon of sugar around and pour another ladle of the batter and break again the crepe with the wooden spoon.
- Repeat the operation until you're out of batter, don't forget to add butter and sugar before each new ladle of batter. You can also skip the sugar if you're planning to add some jam or sweet garnish.
- When you're out of batter, let the crepes pieces cook on a single layer in the pan for about 5 minutes on medium heat to brown them.
- Serve warm in a bowl or little bowls and enjoy it just like that as popcorn or add some of your favorite garnish or fresh fruit.
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