We all know that the crêpe—French cousin to the American pancake—is a national delicacy and signature dish in France, but did you know that there is, in fact, an entire holiday dedicated to the oh-so delicious sweet and savory foldable griddle cakes we love so much?
Today marks the annual French holiday known as la Chandeleur (also known as “Candlemas” in English) which falls exactly 40 days after Christmas—and yes, it’s the perfect excuse to break out the Nutella and sugar.
CLICK HERE to read a fantastic article about the traditions, superstitions, and historical evolution of La Chandeleur, posted by Coucou French Classes—one of our favorite French language programs in the US, with online courses and in-person lessons at brick and mortar locations in New York and Los Angeles.
See an excerpt below:
According to Sophia Millman’s piece for Coucou:
“In the 5th century, Pope Gelasius I decided to put an end to the ancient Roman festival Lupercalia that Christians celebrated. He encouraged them instead to celebrate “the Feast of the Purification of the Blessed Virgin Mary,” which would take place 40 days after Christmas, on February 2nd. While the Romans had carried torches into their fields to make offerings to their god of fertility, Gelasius instructed Christians to carry candles. It was said that, at the end of the Candlemas ceremonies–called la Chandeleur or la Fête de la Lumière–believers had to leave the church with a lit candle. If its flame went out, they risked attracting the evil eye…
When Christians returned to Rome after a pilgrimage, Pope Gelasius I said that they should eat crêpes made with surplus flour from the prior year. Round like the sun, the crêpes were supposed to represent light and wealth in the new year. According to tradition, if it rained on la Chandeleur, forty more days of rain would follow the holiday.
Today, many French people still believe in some of the superstitions surrounding la Chandeleur. For instance, on February 2nd, you’re supposed to flip your crêpe in the pan while holding a gold coin in your left hand to ensure prosperity. But don’t try this at home, especially if you’re left handed! You’re also supposed to eat your crêpes in the evening and put the first crêpe you make in a cupboard drawer or on top of your closet to bring good luck. (Not sure how long you should leave it there? Supposedly, it will never go spoiled, but we’ll let you be the judge)…
If you’ve ever been to Brittany, you know that les Bretons are famous for their cider and their crêpes. According to legend, la crêpe bretonne was invented when a farmer’s wife spilled some buckwheat porridge onto a very hot, flat stone lying in her fireplace. Today, la crêpe bretonne can be made with wheat flour and served as a sweet dessert (une crêpe sucrée). If you make it with buckwheat flour (known as “sarrasin”), you’re supposed to call it une galette. Une complète is a galette topped with Gruyère, ham and a sunny-side-up egg. Traditionally, in Brittany, crêpe batter is cooked in a specific device called un billig or galetiere. You spread it with a small spatula called un rozell or une raclette, as the rest of France calls it. Check out this French video about a Breton chef making his famous crêpes…
Fun fact: According to this French article, 76 percent of French people manage to successfully flip their crêpes in the air. The most agile crêpe flippers are 50-64 years old!”
