Mardi Gras in southern Louisiana is a massive day of celebration that Southern Louisianians wait for impatiently for 364 days of the year. But in in modern-day France it’s just another Tuesday.
Whereas in Louisiana people spend well over a month eating “King Cake” (a tri-colored ring-shapped cake that is basically a filled cinnamon roll or can be interpreted a number of ways including a giant doughnut or even a cheesecake) and preparing their costumes for carnival, or in the countryside we play the “Danse des Mardi Gras” as of the chime of midnight on New Years’. In France they eat “Galette des Rois” through the Epiphany and on Mardi Gras day they take part in the lackluster tradition of eating Crepes and allowing children to go to school in halloween-grade costumes.
This year as a homesick Louisianian where today is not just any other Tuesday I embraced two asspects of the cultures I find myself trapped between:
I made a Crepe King Cake.
I must mention that this is my first time, even having lived here for almost 8 years now, having made REAL french crepes! I make a lot of pancakes but I have never mixed in beer and made a batter so thin nor have I spread out that batter. I was lacking some tools that I had been told were essential for making crepes: a crepe pan and a trowel
But with all due respect for the french; my frying pan and a ladle didn’t do too shabby!
What you need to make crepes is simple:
Flour, eggs, milk, beer, oil.
350g of flour cut in two with the eggs mixed in and followed by the rest of the flour
then 500cl of milk
1/2 a cup of any beer and a spoonful of oil round up this simple recipe.
Then you spread your batter as evenly as possible onto your hot pan with the bottom of you ladle.
And voila! they take so much longer than pancakes because this amounts to about 30 crepes! but no worries! they keep in the fridge for a week about and you can get really creative with the toppings. Try them with ham,cheese, and a fried egg!
I then layered them to make a cake, simple as that! I placed icing between each layer but it could well be done with chocolate or another filling. What is great is that even though the filling is sweet the crepes are not and it gives a great balance.
This was a fun way for me to mix my two cultures together and I think it could be a start of a new tradition in our Louisiana-French household.
Happy Mardi Gras Y’all