Mardi Gras, which means “Fat Tuesday,” was traditionally a day for merry-making before the long fast of Lent. Although most people are familiar with Pancake Tuesday, also known as Shrove Tuesday, many aren’t aware that the custom arose through the need to use up food items that were forbidden during Lent, such as eggs, milk and sugar. French Pastry Chef Fabrice Lecleir – who presides over the delicacies at Michelin two-star restaurant Le Cinq at Four Seasons Hotel George V Paris – shares his favourite recipe for celebrating Mardi Gras in French style, with mouth-watering crêpes. For those not observing Lent, this dish would certainly make a delicious addition to your next dinner party.

Crêpes with Fromage Blanc, Lime, Wild Strawberries and Orange Butter

Crêpe batter

1 cup white flour
3½ tablespoons sugar
2 teaspoons salt
4 egg yolks
2 eggs
½ cup butter
2 cups milk
zest of 1 lime
1 teaspoon Grand Marnier

• Mix together eggs, sugar, salt and flour
• Gradually pour in milk and butter, and finish with lime zest and Grand Marnier
• Let mixture chill for 2 hours
• Once it is ready, heat pan

Orange butter

2 cups orange juice
1 cup butter
zest of 2 oranges

• Mix and boil all ingredients in saucepan
• Keep warm

Fromage blanc cream with lime

½ cup fromage blanc (or cottage cheese)
1 egg yolk
2 tablespoons sugar
½ cup whipped cream
zest of 1 lime

• Double boil egg yolk with sugar and lime zest
• Whip well until mixture is cooled
• Add fromage blanc, then cream

To finish

• Pour hot orange butter over crêpe
• Place spoonful of fromage blanc cream with lime in middle of crêpe
• Add 5 wild strawberries and fold crêpe like a turnover
• Pour more hot orange butter over crêpe
• Top with 2 strawberries

Bon appétit!