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Crêperies are typical of brittany in France; however, crêperies can be found throughout France, Europe, Japan, Seoul, Dubai, the United States, Australia and Canada. In the Canadian province of Quebec, crêperies are especially abundant because of French heritage and influence.
Because a crêpe may be served as both a main meal or a dessert, crêperies may be quite diverse in their selection and may offer other baked goods such as Baguettes. They may also serve coffee, tea, buttermilk and cider (a popular drink to accompany crêpes).
In France, crêpes are traditionally served on Candlemas (La Chandeleur), February 2. This day was originally Virgin Mary's Blessing Day but became known as avec Crêpe Day, referring to the tradition of offering crêpes. The belief was that if you could catch the crêpe with a frying pan after tossing it in the air with your left hand and holding a gold coin in your right hand, you would become rich that year.
Yield: about 20 Crepes
In a mixing bowl blend the eggs, flour, sugar, salt, vanilla, and milk.
Melt 2 tablespoons of the butter in a small saucepan and add to the batter, whisking briefly until thin and smooth batter. Let the batter rest for about 20 minutes before using.
Melt the remaining butter and use to brush the crepes pan as necessary. If a black steel crepe pan is well seasoned, it will need little or no butter before receiving the batter. if it is not well seasoned, brush it thoroughly with butter before its use. Note: Crepes can also be made in a non-stick pan if desired.
Using a ladle, pour 1 ounce of batter into a very hot crepe pan, rapidly dipping and moving the pan in a figure 8 motion so that the batter spreads thinly and evenly over the surface.
Brown the crepe on one side about 40 seconds, turn with a narrow spatula to brown the other side. repeat with the rest of the batter.
Crepes can be stacked and wrapped and refrigerated until needed. (no more than a few hours)