La Chandeleur: Crepe Day in France in February

Last updated on September 20th, 2024 at 12:35 pm

Wondering what La Chandeleur is and why it’s celebrated?

Well you’re in the right place. One of the things I love about living in France is the many traditions that often originated in Medieval times and are still honoured today.

And one of those is La Chandeleur pronounced as “shan-duh-lur”, and also known as Candlemas.

I love how so many French Christmas traditions revolve around food. Bûche de Noël is a chocolate log, Galette des Rois is a Kings Cake and La Chandeleur, is all about eating crêpes.

I mean who doesn’t love crêpes? Just the smell of them being cooked gets me every time.

Well, if you love crêpes as much as I do then you’ll love this French Christmas tradition.

When and what is La Chandeleur?

Chandeleur, or pancake day in France, a holiday tradition celebrated on February 2nd every year. It marks the end of the Christmas season and the beginning of spring.

It’s a time of rich traditions and superstitions that have been passed down from generation to generation.

The History and Significance of La Chandeleur

La Chandeleur has its roots in both pagan and Christian celebrations. In pagan times, it was a festival that honoured the goddess of the hearth and celebrated the return of spring.

In the Christian tradition, it marks the Presentation of Jesus at the Temple, when Mary and Joseph brought the baby Jesus to be consecrated to God.

This event is also known as Candlemas because of the candles that were lit in the church in honour of the occasion.

It’s a time of celebration and renewal, as the end of winter is symbolized by the return of the sun and the arrival of spring.

This is where the crêpes come into play.

Crêpes symbolise the sun, and it’s believed that flipping them while cooking with your right hand and holding a coin in your left will bring good fortune for the coming year.

Traditions and Superstitions of La Chandeleur

Eating Crêpes: Eating crêpes on La Chandeleur is also considered lucky. It’s believed that the more crêpes you eat, the more wealth and prosperity you’ll have in the coming year.

Lighting Candles: In many parts of France, it’s customary to light candles and place them in windows to bring light and warmth to the home.

Blessing the Home: On La Chandeleur, its traditional to bless the home by carrying a candle around it and saying a prayer for protection and good fortune. It’s a way to purify the home and start the new year with a clean slate.

Divination: La Chandeleur is also a time for divination, when people try to predict the future. For example, it’s believed that if the sun shines on La Chandeleur, spring will come early. If it rains, the winter will be long and harsh.

Planting Seeds: La Chandeleur is also a time to plant seeds, symbolizing the start of the growing season and the return of spring. In some parts of France, it’s customary to plant onions or leeks, as they are believed to bring good luck and prosperity.

La Chandeleur and Love: In some regions of France, La Chandeleur is also a time to predict love and marriage. For example, it is believed that if a woman drops a crêpe while cooking, she’ll be married within the year.

I love these traditions and just hope that when I make my crêpes, I don’t drop them. The last thing I want is a long harsh winter.

The Different Types of Crêpes

Crêpes are thought to have originated in Brittany where they’re traditionally made with buckwheat flour. As a Brit, I’m used to pancakes made with white flour and sprinkled with sugar and lemon.

We usually have them on Shrove Tuesday to celebrate the start of Lent. When I was little, my Mum would make several of them and we’d literally eat them as they came out the pan.

Here in France though, it isn’t just the sweet variety you’ll see, as both sweet and savoury are popular. And for La Chandeleur a crêpe is often washed down with a glass of cider.

Sweet Crêpes

Crêpes Suzette: Crêpes Suzette are crêpes made with orange liqueur and sugar, and then flambéed with Grand Marnier.

Nutella Crêpes: Nutella is perfect for the chocolate lovers with a sweet tooth

Sugar Crêpes: Sprinkled with sugar and lemon juice these are the traditional ones from my childhood we had on pancake day

Fruit Crêpes: Filled with fresh fruit, such as strawberries, bananas, or blueberries, and then topped with whipped cream or ice cream.

Savoury Crêpes

Ham and Cheese Crêpes: One of the most popular savoury varieties, filled with cooked ham and melted cheese.

Ratatouille Crêpes: I haven’t tried these but they’re a traditional French dish made from stewed vegetables.

Seafood Crêpes: These are yummy and filled with seafood, such as shrimp, scallops, or crab, along with cheese and herbs.

Mushroom Crêpes: Filled with sautéed mushrooms, cheese, and herbs they’re a great vegetarian option.

A Simple Recipe for Crepes

Making your own crepes is a lot fun and can be filled with anything from sweet jams to savory cheese. Here’s a simple crepe recipe I use to make crepes at home here in France:

Basic Crêpes Recipe

Ingredients:

• 1 cup (125g) all-purpose flour
• 2 large eggs
• 1/2 cup (120ml) milk
• 1/2 cup (120ml) water
• 1/4 teaspoon salt
• 2 tablespoons melted butter, plus extra for cooking

Instructions:

1. Make the Batter: In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Let the Batter Rest: If time allows, let the batter sit for an hour. This helps the flour to fully absorb the liquid and gives a tender crêpe.
3. Cook the Crêpes: Heat a lightly buttered frying pan over medium-high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
4. Flip and Cook Through: Cook the crêpe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn, and cook the other side.
5. Serve Warm: Serve hot with your favourite fillings. For sweet crêpes, try sugar and lemon, Nutella, or jam. For savory ones, cheese, ham, and eggs are classic fillings.

What is the secret to great crepes?

The secret to making great crepes lies in the batter consistency and the cooking technique. The batter should be thin and smooth, with a consistency similar to heavy cream.

Resting the batter for at least an hour allows the flour to absorb the liquid, resulting in more tender crepes.

Cooking them in a hot, non-stick pan with just enough butter to coat the surface ensures they turn out thin and evenly cooked with a slightly crispy edge.

FAQS: The Tradition of La Chandeleur

Final thoughts on La Chandeleur

As far as I’m concerned anything that allows me to keep the Christmas food going for a bit longer is fine by me. And if it involves crêpes, even better.

And if you love food, then France has so many different food festivals to explore, from the Truffle Festival in Sarlat and the Strawberry Festival in Beaulieu-sur-Dordogne to the Beaujolais Nouveau Wine Festival in November.

At the end of the day, whether you prefer sweet or savoury, there is a crêpe for everyone!