The highlight of PJ’s annual Fête d’Hiver’s is the Jour des Crêpes. It is a celebration of Canadian Francophone culture and traditions where every PJ student is treated to two crêpes with berries and syrup, served in the gym on Friday, February 2nd.
What to bring: All students need to bring a plate, cutlery, and a napkin in a reusable bag (see below). The crêpe event is meant to be a snack for students (two crêpes each). Lunch is still needed. Please continue to send in a lunch for your child as the crêpes will be served mid-morning and do not replace lunch.
Volunteers: We need help setting up the gym for on February 1st, as well as help with the event on February 2nd (sign up here). We also need crêpes and other supplies (sign up here).
Questions? Please email Sydney Smith at [email protected].
Crêpe Recipe
Yields 10 large crêpes (multiply by 3 to make the requested amount of 30 crepes)
Ingredients:
1 1/2 cups flour (white flour only)
1 teaspoon of sugar
1/8 teaspoon of salt
3 eggs
1 1/2 cups milk
2 tablespoons unsalted butter, melted and cooled to room temperature
Instructions:
Easy Mixer or Whisk Method: In a medium mixing bowl combine eggs and salt. Gradually add flour, alternating with milk, beating with an electric mixer or whisk until smooth. Beat in melted butter.
Blender Method: Combine ingredients in a blender jar, blending for about 1 minute. Scrape down sides of bowl with a rubber spatula and blend for another 15 seconds or until smooth. Cover and set aside for at least an hour but not more than 6 hours at room temperature for best results.
Crêpe batter can be held overnight in the refrigerator. If necessary, the crêpe batter can be cooked immediately, but the resting time allows the flour to absorb more liquids, making the batter easier to handle, and gives the crêpes more flavour. If the crêpe batter seems too thick when you are ready to cook it, add a small amount of extra milk. If it becomes too thin, blend with more flour. It should be the consistency of heavy cream.
Cooking: The easiest way of cooking crepes is in a teflon-coated (T-Fal) type non-stick crêpe or omelet pan or any other non-stick frying pan. Pour a small amount of batter and move the pan to spread the batter over the bottom of the pan, it should be thin, let it cook until first side starts to get a bit brown, flip over and let the other side cook. Crêpes should be thin, pale brown (ish) and soft.
LAST STEP – IMPORTANT: When making crêpes place a piece of parchment paper between each crêpe when stacking. If you freeze the crêpes, please defrost in the fridge overnight before dropping them off at the school.