It’s Crêpe Time in France, so let’s join in the celebration!

On February 2nd, many homes in France celebrate “La Chandeleur,” a tradition where families gather around a stack of crêpes. Let’s take a closer look at this celebration.

A bit of history

La Chandeleur, or Candlemas, is a French holiday celebrated on February 2nd. It marks Jesus’s presentation at the temple and has both pagan and Christian roots. The holiday is named after “chandelle,” meaning candle, symbolizing light and purification. Traditionally, people make crêpes, which symbolize the sun and the return of spring.

The holiday originated from a Roman pagan festival, later Christianized by Pope Gelasius I in the 5th century. Other countries celebrate similar events on February 2nd, such as Groundhog Day in the U.S. and Canada, and Candlemas in parts of Europe, focusing on themes of light and the anticipation of spring.

It’s still time to make crepes tonight!

Crepe recipe by The French Cooking Academy © (see link below)

INGREDIENTS | Makes 15 crepes using a 8in crepe pan.

• 2 cups (250 g) all-purpose flour
• Pinch of salt
• 1 tbsp (10 g) sugar
• 3 large eggs
• 2½ cups (600 ml) whole milk, divided
• 1.8 oz (50 g) unsalted butter
• 1 tbsp (15 ml) liquor, dark rum or Grand Marnier® (optional)
• 3 tbsp (45 ml) cooking oil

METHOD

1. In a large bowl, mix the flour, salt, and sugar together.
2. Make a well in the centre of the mixture and add eggs.
3. To prevent clumps in the batter, first add 1 cup (250 ml) of the milk to the well and whisk in until the batter is lump-free and smooth. Then pour in a second cup (250 ml) and whisk until the batter is smooth again.
4. Cover the bowl and let the batter rest for at least an hour.
5. Stir in the remaining milk.
6. Melt the butter in a small saucepan, and then whisk it into the batter along with the liquor (if using).
7. Heat a crêpe pan over high heat and plant a fork in half a small potato. Dip the potato in oil to coat the pan.
8. Use 3 tablespoons (45 ml) of batter for each crêpe, spreading it evenly in the in the pan.
9. Cook for 40 seconds on one side, flip, and cook for 30 seconds on the other side.
10. Repeat until all batter is used.
11. Serve with your favourite toppings.

TIPS

• I know it’s tempting to use your everyday non-stick frying pan to make crêpes, but investing in a crêpe pan is something you won’t regret. Not only do they have the perfect size (24 to 26 cm), but they are also built with ultra-low edges that make turning or flipping crêpes a breeze.
• My technique to coat the pan in between cooking the crêpes is to plant a fork into the back of half a small potato and dip it in cooking oil.

https://www.thefrenchcookingacademy.com/recipes/french-best-recipe-for-crepes