Candlemas Crepes

I would like to thank Jessica for extending me the invitation to be a contributor of this lovely blog. I admire all of the women who contribute here, and appreciate being invited to offer my own family's traditional recipes for honoring all of the celebratory days on the Catholic liturgical calendar.

February 2 is the Feast of Candlemas -- the Presentation of Our Lord, traditionally known as the Purification of Mary. According to Catholicculture.org, "In obedience to the Old Law, the Lord Jesus, the first-born, was presented in the Temple by his Blessed Mother and his foster father. This is another 'epiphany' celebration insofar as the Christ Child is revealed as the Messiah through the canticle and words of Simeon and the testimony of Anna the prophetess. Christ is the light of the nations, hence the blessing and procession of candles on this day. In the Middle Ages this feast of the Purification of the Blessed Virgin Mary, or 'Candlemas,' was of great importance."



To celebrate Candlemas, my family enjoys these cream-filled crepes. Crepes are traditionally eaten on Candlemas and Shrove Tuesday "to celebrate renewal, family life, and hopes for good fortune and happiness in the future," according to Catholicculture.org. I think that the crepes look like a swaddled baby, and visually remind us of Mary's First Sorrow, when she and Joseph brought the infant Jesus to the Temple and Simeon prophesied that Mary's heart would be pierced by her love for her Son. As we enjoy these sweet cream and berry crepes, we can remember Mary's sweet sorrow as she both loved her infant Son, yet knew that the future would bring great sorrow.

Candlemas Crepes (Sweet Cream and Berry Crepes)
serves 6 (12 filled crepes -- two for each)

1 c. all-purpose flour
1 c. milk
1/2 c. lukewarm water
4 large eggs
4 T. butter, melted
3 T. sugar
pinch salt
baking spray or a bit of butter for the crepe pan
1 bag frozen mixed berries, thawed
4 T. sugar
1 1/2 c. whipping cream
4 T. powdered sugar
4 T. juice from the sweetened berries

Sprinkle thawed berries with 4 T. sugar.
Cover and refrigerate for several hours.

Make crepes:
Place flour, milk, water, eggs, butter, 3 T. sugar,
and pinch salt in blender.
Blend until well whipped.
Pour batter into a container with a pouring spout (if your blender doesn't have one).
Heat non-stick crepe pan (omelet pan) over med. high heat.
Spray with baking spray or lightly butter.
When pan is hot, pour two tablespoons batter into pan
and rotate pan until the bottom is coated with a thin, but not paper thin, layer.
Cook until the top is set and the bottom is lightly golden browned.
Flip, using your fingers, or a spatula.
This might take a few times to get it right,
if you've never made crepes before.
Just sacrifice a few for practice.
After turning, cook until the other side is lightly browned.
Remove from pan and cool on wax paper.
Place wax paper between each finished crepe.
You may have a little more batter than you need for this recipe,
depending on the size of your pan.
You can make them and freeze them or just pitch the extra batter.

Crepes can be made hours, or even days ahead,
refrigerated, and then assembled at the last minute.
Or you can make them just before assembling, like I did.

Whip whipping cream with mixer,
adding powdered sugar and berry juice until soft peaks form
(the berry juice is really just for pink color -- this step can be omitted if you don't care about the color).

Place two crepes on each plate.
Place 2-3 T. whipping cream down the center.
Roll crepe, and place the seam on the bottom.
Repeat with other crepe.
Spoon several spoons of berries and juice across both crepes.

Repeat with five more plates.

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