Chandeleur Freemason (ga) Recipe

Combine dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar and fine sea salt until evenly combined.

Mix wet ingredients

In a separate bowl or large measuring cup, whisk the eggs until blended. Add the whole milk, water, melted butter and vanilla extract; whisk until smooth.

Make a smooth batter

Create a well in the flour mixture and slowly pour in the wet mixture, whisking continuously to avoid lumps. Continue whisking until you have a smooth, thin batter. If lumps remain, strain through a fine mesh sieve or use an immersion blender for 15–30 seconds.

Rest the batter

Cover the batter and refrigerate for at least 30 minutes (up to 2 hours). Resting relaxes the gluten and yields tender crêpes.

Final thinness adjustment

After resting, give the batter a gentle stir. If it seems too thick for very thin crêpes, add 1–2 tablespoons of water at a time until it reaches the consistency of heavy cream or slightly thinner.

Heat a nonstick skillet or crêpe pan over medium heat until hot; a drop of batter should sizzle immediately. Lightly brush the pan with a thin film of neutral oil or melted butter. Pour about 1/4 cup (adjust depending on your pan size) of batter into the center of the pan and immediately tilt and swirl the pan to spread the batter into a thin, even circle (about 8–9 inches).

Cook the crêpe for 45–60 seconds until the edges lift and the underside is lightly golden. Use a thin spatula to gently flip and cook the second side for 20–30 seconds. Transfer finished crêpes to a warm plate and cover loosely with foil to keep warm. Repeat, brushing the pan lightly with oil or butter between batches, until all batter is used (should make approximately 12–14 crêpes).

Sauté aromatics and ham

In a skillet over medium heat, melt 2 tablespoons unsalted butter. Add the minced shallots and sauté 2–3 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant. Add the smoked or country ham and sauté 2–3 minutes to warm and render a little flavor. Remove from heat.

Build filling

In a bowl, combine the sautéed shallots, garlic and ham with grated Gruyère (reserve a small handful for topping), Dijon and whole grain mustards, fresh thyme leaves, freshly ground black pepper and coarse sea salt. Fold in the baby spinach or watercress if using — the residual warmth will wilt it slightly. Taste and adjust seasoning as needed (a little extra mustard or salt to preference).

Assemble and warm

Lay a warm crêpe flat on a work surface. Spoon about 2–3 tablespoons of the Freemason filling down the center of the crêpe. Fold the crêpe into thirds (or fold into a triangle) to enclose the filling. Place assembled crêpes in a large skillet or ovenproof dish, sprinkle the reserved grated cheese over the top of each, and place under a broiler for 1–2 minutes (or in a 375°F / 190°C oven for 4–6 minutes) until the cheese melts and just begins to brown. Watch carefully to avoid burning.

Finish and serve

Remove from oven or broiler, sprinkle with a few fresh thyme leaves and a grind of black pepper. Serve immediately with lemon wedges at the side — a quick squeeze brightens the savory flavors. Offer confectioners' sugar and honey or maple syrup alongside for guests who want a sweet counterpoint.

If serving a mixed group, reserve a few plain crêpes. Dust lightly with confectioners' sugar and drizzle orange blossom honey or maple syrup. Serve alongside the savory Freemason crêpes so guests can choose.