La Chandeleur
aka: need an excuse to eat crêpes today?
Need an excuse to eat crêpes today? Well, here you go – it’s La Chandeleur in France!
You may have thought the French eat crêpes on Mardi Gras, (Shrove Tuesday, what we call Pancake Tuesday) the day before Ash Wednesday, which signals the start of Lent, as we do. But wait… it’s Thursday - what gives?
Actually, in France, crêpes are eaten on La Chandeleur, or Candlemas, which is celebrated by Catholics on February 2nd, 40 days after Christmas. It’s also known as la fête de la lumière or the Festival of Light (“chandeleur” comes from the word “chandelle,” which means candle) and it also marks the day Mary was allowed back into the temple after giving birth to Jesus.
Nowadays, it’s celebrated in France by eating crêpes! Tradition says that if you hold a coin in the hand you write with while you flip the crêpe in the pan with the other and you manage to catch the crêpe, your family will enjoy a prosperous year!
For many years at school, every “Chandeleur” my students made crêpes (the recipe ended up in In the French kitchen with kids!) and you can bet it was their favorite lesson of the week! The batter itself doesn’t include any sugar, so it’s a fairly decent snack (but you know we always served them with a little bit of jam or sugar!). Sadly we don’t have a proper space to cook in anymore so we won’t be making them this year :( But I’ll definitely encourage them to make them at home!
So, today – not only it is a great day to eat crêpes but it’s also a great day to get your kids in the kitchen! Here’s my foolproof crêpe batter recipe (makes eight thin crêpes, using a 1/4 cup/60ml measure):
Ingredients (makes 8)
* 2/3 cup (100 g) all-purpose flour
* pinch fine sea salt
* 1 1/4 cups (310 mL) milk
* 1 large egg, lightly beaten
* 2 tablespoons (27g) unsalted butter, melted then cooled
* vegetable oil, to grease the pan for the first crêpe
Method
I whisk all the ingredients in one bowl then use the 1/4 cup measure to scoop the batter into the hot pan. I’ve made crêpes many years in a row with my students and they always do a great job because I put them in groups of 8 and give them enough ingredients for one crêpe each. The pressure is on to make that batter stretch to all eight crêpes (and it does, every time!).
I love my crêpes with a little lemon juice and a sprinkle of sugar…
Want something a little fancier? How about Crêpes Suzette?
What are Crêpes Suzette?
Basically it’s your standard thin crêpes serves with a sauce made with sugar, butter, orange juice and some kind of orange liqueur, traditionally flambéed at the table – it’s dramatic AND delicious!
Why is the dish called Crêpes Suzette?
There are a number of conflicting stories regarding the origin of this dish. Perhaps the most famous claim is that it was originally made from a mistake by fourteen-year-old assistant waiter Henri Charpentier in 1895 at Monte Carlo’s Café de Paris when the chafing dish caught fire, creating, nonetheless, a delicious medley of flavours enjoyed despite this, by the Prince of Wales who was dining there and one of his guests, a certain “Suzette”.
Charpentier, in 1950 was interviewed by Elise Lee where he explained that “his complicated version began as the dish of pancakes with fruit sauce his foster mother made on very special occasions, and the adding of liqueurs something most chefs did in Paris.”
However it was invented, it’s easier to make that you might think. Easy enough to whip up for brunch on a Sunday, don’t just save it for special occasions.
Get the recipe for Crêpes Suzette here. (Note, even if you can’t flambé tableside, it’s still a fabulous dish, just less dramatic!)
What about you - what’s your favourite crêpe topping?
buy my books
Don’t have my books?
French food made easy … for everyone!
rent our holiday home in southwest France!
“We spent two weeks in Nerac at this fully-equipped, centrally-located home. It is within walking distance of everything, including the canal, stone bridges, museums, parks, historic churches and of course restaurants and local shopping. (and if you are there on a Saturday, a huge outdoor market is a 5-minute walk away). We enjoyed all the features of this home and especially the patio. We sampled all the food and wine the French are known for. We also joined the locals in playing Pétanque at the square just up the street. Would highly recommend!
~ guest review, October 2022
Our charming house in Nérac, halfway between Bordeaux and Toulouse, is in the heart of Gascony. Book ahead!
Thanks for reading!
Stay safe xo
Mardi
Love crepes!