It's coming round very soon...

La chandeleur bien sur! Celebrated each year on February 2nd, 40 days after Christmas, it's "pancake day" in France ( and in Belgium). Now I wouldn't miss it for anything, I just love crepes too much. So much so that I cook them a lot more than just on February 2nd.
I remember having crepes quite often when we were kids. I think it's because it's such an easy meal to be honest when you lack inspiration. Kids adore it too, of course!. But I fear that in these days of food correctness, low fat, low sugar and low carb diets, my idea of the perfect crepes will be highly unpolitically correct. But the thing is, what's the point of having crepes if you are going to fill them up with low fat yoghurt and fruits? I'd rather pass then.
I think best spend the day out, running and playing ball (with the kids, or your dog, or friends, or on your own- quite nice sometimes), walking to,,, the swings, the village, the next bus stop,  or wherever you can/want to burn some calories, then enjoy a proper meal of proper crepes. Just go easy on the amount (I seem to remember we'd eat 3 each for dinner, we'll see how many I need next Saturday night for the 4 of us)

Anyway, you might also like to know that the recipe is dead easy- it's one you can take "in your head" on holiday, like my easiest bestest cake:

for about 12 crepes
3 eggs
1/2 litre of milk
250g of plain flour (sifted)
1 pinch of salt
1/2 glass of beer (lagger)
a bit of vegetable oil for the pan

just combine all the ingredients (except the oil) together, whisk well until it goes all foamy on the top then leave to rest for 1/2 hour before making your crepes.
To keep them warm whilst you cook them, place a pan with simmering water on the hob next to your frying pan, place a large plate on top and pile your crepes on it, covering with another plate or foil. Simple as that!
To make the crepes, pour a small laddle of batter in a hot non stick frying pan well oiled (you can use those oil spray if you want) and turn it aroudn the pan until it covers it very thinly (it MUST be thin otherwise you end up with sloppy American pancakes!).  Cook for a few minutes until the edges start to turn brown then flip it over and cook for another minute on the other side

And here are my favourite fillings:
SWEET fillings
Nutella paste...the best of the best!
Caster sugar
Jam (homemade if you can, but hey, if not, just buy the best jam you can)
Ardechoise- sweet chestnut purée and...whipped cream (really!)
Honey and chopped walnuts
fresh pears and hot chocolate sauce
Normande- cooked apples (in a little sugar so they caramelised) with creme fraiche
Crepe flambée- use rhum and caster sugar and a little lemon juice, heat the alcohol and pour over the crepe then set fire to it (not for the kids!)

SAVOURY fillings
Ham and fried egg
complete- ham, mushrooms and eggs
Nordique- prawns and white sauce
forestiere- mushrooms and roquefort
provencale- tomatoes, herbes and goats cheese
...and so on.

 If you want to do it like in Brittany, get your hands on some Cidre Brut (some supermarkets sell it) and pour some it in a little bowl ( a "bolée"), and enjoy!

Just need to add one thing to this post:
I HAD TO enter the "death by chocolate contest" on culinate.co.uk! I submitted my recipe for Reine de Sabah, my  "favourite-yummy-melt-in-the-mouth-almond-and-chocolate-cake"...if you like the idea of that and think it deserves to win, then please please pretty please vote for it and vote for me. Now is the time to show your support! Thanks in advance. To vote, click on the link below
Vote for me in the Death by Chocolate contest