Last week, like I do every two weeks or so, I called my grandparents. I know they can see my number and my name popping up on their landline phone and every time they answer, the first thing I hear is 'Yolene!!' and happy cheers. They are always both on the phone with the loudspeaker on so it is like a mini conversation between the three of us, me in Ireland and them in France. Last week was a special occasion because my Mamy (that's what I call my grandmother, my granddad is Papy) turned 88 years young! She made me laugh when she realised she was 88 and not 87, because until now she could reverse the numbers and tell people she was 78. But 88... well it just doesn't work!
I usually call in the evening when they have just had dinner in France and we are about to have ours here in Ireland. So there is a little ritual: my Papy always wants to know what we are about to eat and tells me what they had.

With Pancake Tuesday on our doorstep, I realised that I do not have a proper crepes recipe on this blog. The only crepes I blogged about before were made with buckwheat flour (which really mostly counts as galettes).
I made crepes last week for la Chandeleur (also known as candlemas or French crepes Day which takes place on 2nd February each year). I knew Pancake Tuesday was only a week later, hence another occasion to eat delicious crepes. Who can say no to eating crepes more than once in a month!

I usually eat my sweet crepes with jam, chocolate spread or lemon and sugar (I only discovered the latter combination when I moved to Ireland). But this time, I wanted something a bit different. I wanted unusual flavours that were creamy, spicy, tropical and tangy.