Introduction
Candlemas falls on February 2nd. After Christmas, New Year’s, and Epiphany, it’s time for crêpes to take center stage in your kitchen. Here’s an easy recipe using almond milk, which adds a creamy texture unlike any you get from cow’s milk. These crêpes are moist and flavorful! I opted to make them small because it’s more social, and it’s fun to play around with different fillings for added deliciousness.
Nutritional Information
– **Calories per 100g:** Approximately 400
Portions
– **Serves:** 6
Preparation Time
– **Prep:** 5 minutes
– **Cook:** 20 minutes
– **Total Time:** 55 minutes
Ingredients
– **Flour:** 250 g
– **Salt:** 1 pinch
– **Oil:** 1 tablespoon
– **Sugar:** 1 teaspoon
– **Eggs:** 2
– **Almond Milk (salted caramel if available):** 550 g
Preparation
1. **Mixing:** In a Thermomix or food processor, combine all the ingredients and blend for 20 seconds at speed 6. Allow the batter to rest for at least half an hour (though I often skip this step!).
2. **Consistency Check:** The batter should be the consistency of a thin cream. If it appears too thick, add a little more milk.
To Finish
– **Cooking:** Grease a frying pan and cook the crêpes until golden brown on each side.
Enjoy these delightful small crêpes with your choice of fillings, perfect for a convivial gathering or a family treat during Candlemas!
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.