Except in Marseilles, where all the bakeries prepare the little boat-shaped sugar cookies called navettes for the second day of February, all over France crêpes are prepared to celebrate Candlemas. No particular subsequent treatment is requisite—they may simply be eaten as they come from the pan, lightly buttered and sprinkled with sugar or spread with jam or jelly and rolled up . . .
Copyright © 1974 by Richard Olney. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.