Oh, Dearest Mother, Sweetest Virgin of Altagracia, our Patroness. You are our Advocate and to you we recommend our needs. You are our Teacher and like disciples we come to learn from the example of your holy life. You are our Mother, and like children, we come to offer you all of the love of our hearts. Receive, dearest Mother, our offerings and listen attentively to our supplications. Amen.



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Mary G
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Posted: Feb 02 2009 at 7:59pm | IP Logged Quote Mary G
We just had the French Teacher from Rick's high school here and she made Crepes for La Chandeleur. She said the feast is also called Fete de la Lumiere or crepe day!

Here's a bit of interesting lore: "it is traditional to hold a coin in your writing hand and a crepe pan in the other, and flip the crepe into the air. If you manage to catch the crepe in the pan, your family will be prosperous for the rest of the year." We didn't try the flipping part, but we sure enjoyed eating the mountain of crepes she (and Catie) made for us !

Here's the recipe she used (and then we put different toppings: melted bittersweet chocolate, powdered sugar, jam, brown sugar, etc):

1 cup all purpose flour
2 tsp white sugar
1/4 tsp salt
1 cup milk
1/2 cup water
2 tsp butter, melted
2 large eggs

Blend all ingredients until smooth; cover batter and chill for 1 hour. Heat an 8-inch pan/skillet over med heat. Pour a 1/4 cup of batter into pan and quickly tilt to make an evenly round crepe. Cook about 1 minute. Turn (or flip if you're daring) the crepe when it can be shaken loose from the an. Cook another 30 seconds or until the center is set.

Keep crepes warm in a 200-225 degree oven while you finish making the batter.

We doubled the recipe and it made enough for us six plus Karen.

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Rachel May
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Posted: Feb 03 2009 at 3:28pm | IP Logged Quote Rachel May
Mary G wrote:
Turn (or flip if you're daring)


This looks yummy, Mary. My brother used to be great at flipping crepes, but once he did get one stuck on the overhead light in the kitchen.

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