Chandeleur (Candlemas in English) is a French holy day, dating all the way back to 492! It is celebrated on February 2nd, and is considered the national day of crêpes. Tradition attributes this custom to Pope Gelasius I, who had crepes distributed to pilgrims arriving in Rome. Their round shape and golden color, reminiscent of the sun, refer to the return of spring after the dark and cold of winter. Tradition also says manger scenes should not be put away until Candlemas, which is the last feast of the Christmas cycle.

Even today there is a certain symbolism associated with the preparation of the crêpes. A tradition is to flip the crepes in the air with the right hand while holding a gold coin or some other coin in the left hand, in order to have prosperity throughout the year. One has to ensure that the pancake lands properly back in the pan.

Want to try it for yourself? Check out this easy-to-make crêpe recipe below! You can also watch our reel here. 

Typically, there are different crêpe batter recipes depending on if you are making a sweet or savory crêpe. But, here is a “universal” crêpe recipe that will be delicious either way!

INGREDIENTS:

• 4 eggs
• 2 cups flour
• 2 ¼ cups of milk
• 2 tablespoons of melted butter
• pinch of salt

UTENSILS:

• A flat, non-stick pan (it MUST be non-stick) 
• A brush
• A spatula
• A ladle

Note: if you are only making sweet crêpes, feel free to add 2 tablespoons of sugar, some vanilla extract, or orange blossom water (fleur d’oranger) to the batter for extra sweetness!

To prepare the batter, put all the ingredients except the butter in a large bowl and using a hand mixer, mix everything until smooth. The consistency of the batter should be like that of a thick syrup. Ideally, you should let the batter rest for 30 minutes or so but if you are in a hurry, then it’s alright to start them right away.

COOKING INSTRUCTIONS:

1. Heat the pan on the stove over high heat. 
2. Brush your pan with a little bit of the melted butter (you’ll only need to do this once every 5-6 crêpes depending on your pan)
3. Using the ladle, pour enough batter into your pan while turning your wrist so that the batter flows & covers the whole surface of the pan. Make sure to not make them too thick, these are not pancakes!
4. Once the edges of the batter start lifting and the crêpe does not stick to the pan anymore, it’s time to flip it. Use a spatula to slide it under the crêpes, lift and in one swoop motion, turn the crêpe. 
5. Let the crêpe cook for one minute more, then slide onto a warm plate.
6. Fill it with any sweet or savory toppings and enjoy! Bon appetit! 

If you want more tips and tricks, check out this article with more details about making crêpes.