Temps pâssé, it was important to make des crêpes (pancakes) on Mardi Gras (Shrove Tuesday) in order to use up l's oeufs (eggs) before lé Tchithême (Lent).
An old rhyme connected with Shrove Tuesday goes as follows: "Mardi Gras, n't'en va pas, jé f'thons des crêpes et tu'en éthas..." (Shrove Tuesday, don't go away, we will make pancakes and you will have some...)
Let's go into la tchuîsinne (the kitchen) and take not' cassetrôle (our frying pan) and make des crêpes. Tch'est qu'i' sont, l's îngrédgiens? (What are the ingredients?) Well, we need d'la flieu (some flour), d's oeufs (some eggs), du lait (some milk) and eune pînchie d'sé (a pinch of salt). We mix everything in eune bolle (a bowl) to make la farce (the batter).
While we let la farce stand, we can put du beurre (some butter) into la cassetrôle. Once lé beurre has melted, we take eune grande tchul'lée (a large spoonful) of batter and pour it into the frying pan. Once one side is tchuite (cooked), it is time to turn it. Les couothageurs peuvent la pitchi! (The brave ones can toss it!)
As we cook the crêpes, we put them on un pliat (a plate) and then comes lé fanne (the fun) - we eat them. Some people like to eat them with du jus d'limon (lemon juice) and du chucre (sugar), but others prefer du myi (honey) or d'la g'lée (jam).
To finish with a diton, it is interesting that just as in English you can say something is as flat as a pancake, we can say in Jèrriais "pliat coumme eune crêpe".
Bouôn appétit!
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