Sainte-Colombe, Les Pleurs

The forty days of Lent starts in a couple of days and so the feasting begins. The tradition of excess before abstinence is a deeply rooted psychological human reaction. Many of the festive dishes we eat today on a more regular basis were originally dishes related to fasting, fasting from both spirituality and necessity. The Christmas Goose and Mexican tamales are both dishes once reserved for the dead of Winter, highly caloric dishes to inject the body with fat before the lean times of the Winter months began. All cultures have such a tradition. Many a time I’ve been in Paris in December when Ramadan ends. Walking the streets of the Goutte d’Or in the 18th arrondissement, one is surrounded by a staggering plethora of North African style sweets, dripping in honey. The streets are lined with food stalls and there is an excitement in the air as all the passerbys prepare themselves for the feast ahead.

In my family, my mother makes a huge meal for Ash Wednesday with Chile Rellenos at the center. I just recently learned about Shrove Tuesday, or Fat Tuesday, which remains popular in the U.K., Ireland, and Australia. Pancakes enriched with eggs, cream, butter and cheese are at the center and are usually served alongside fried eggs and bacon. Since my daughter loves pancakes, I thought what a wonderful tradition to introduce her to, well the eating of pancakes and not the excess bit!

I chose to make an apple pan cake and crepes. 

Apple Pan Cake

1. 1 cup flour
2. 1 teaspoon baking powder
3. 4 eggs
4. 1 cup milk
5. 1/2 stick butter
6. Zest of one lemon
7. Sliced apples or pears
8. Candied nuts, pecans or almonds
9. Powdered sugar

• Preheat the oven to 400 degrees
• Mix the flour with the baking powder
• Add the eggs, lemon zest, mix then add the milk
• Melt butter in a skillet large enough to hold the pancake batter and gently swish the melted butter so as to coat the skillet evenly
• Pour batter into the hot skillet
• Add slice apples or pears and sprinkle with nuts
• Bake for 20 minutes or until puffy and golden brown
• Drizzle with maple syrup or sprinkle with powdered sugar before serving.

Crepes filled with Crabapple jelly

1. 2 eggs
2. 3/4 cup milk
3. 1 teaspoon melted butter
4. 1/2 cup sifted all purpose flour

• In a bowl mix the eggs, milk and melted butter
• Gradually mix in the flour
• Make sure the batter evenly coats a wooden spoon, adjust accordingly
• Heat a skillet, over a low to medium flame. with a dab of butter, making sure the butter evenly coats the skillet
• Pour a bit of batter, you will have to determine the amount depending on the size of your skillet, to evenly produce a thin coat
• When set, flip until golden brown
• Remove from skillet and place onto a plate, spread your favorite preserve and roll
• Continue making until all the batter is finished, all the while keeping an eye on your skillet. Don’t let it get too hot!

Serve pancakes with Canadian bacon, coffee and orange juice.

Enjoy

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