La Chandeleur

La Chandeleur

La Chandeleur or now know in other parts in the world as national crêpe day. The Catholic holiday of Candlemas, celebrated every year on February 2, is a feast of crêpes that's meant to commemorate Mary and the presentation of baby Jesus 40 days from his birth. In France, this holiday is called la Chandeleur. They celebrate this holiday by holding a feast of crêpes.  Jour des crêpes!




Not only do the french eat a lot of crêpes on la Chandeleur, but they also do a bit of fortune-telling while they make them. It is traditional to hold a coin in your writing hand and the crêpe pan in your other hand. Then  flip the crêpe in the air. If you manage to catch the crêpe in the pan, your family will be supposedly prosperous.





Here is a crêpe recipe so you can try for yourself. 
Pâte à Crêpes à la Vanille~ vinila flavored crêpes

INGREDIENTS:
  • 1-1/2 cups whole milk
  • 2 Tablespoons vanilla extract
  • 1 Tablespoon rum, brandy or other liqueur
  • 3 large egg yolks
  • 2 Tablespoons sugar
  • 1-1/2 cups sifted, unbleached, all-purpose flour
  • 1 teaspoon salt
  • 5 Tablespoons melted unsalted butter
  • vegetable oil for brushing on the pan
PREPARATION:
1. Place the milk, vanilla extract and rum in the blender. Add the yolks, sugar, salt, then the flour. Finally, add the butter and blend on high speed 30 seconds.
2. Scrape down the sides of the blender and blend on high speed 30 seconds more. Pour into an airtight container and refrigerate at least 2 hours.
At this point, it can also be covered and refrigerated for up to 1 day. Bring it to room temperature before continuing with recipe.
3. Heat an 8″ crêpe pan or skillet over med-high heat. Sprinkle a few drops of water on the pan; if they sizzle, the pan is ready to use. Brush with a little vegetable oil.
4. Using a 1/4 cup measure, fill it with batter and pour it into the skillet. Immediately pick up the pan and tilt and swirl it so that the batter covers the entire bottom of the pan. Pour any excess batter back into the bowl.
5. Loosen the edges of the crêpe with a metal spatula. You can use a spatula to turn the crêpe, but I usually turn it with my fingers. Using both hands, I pick up the loosened edges with my thumb and index finger and quickly flip it over.
6. Cook on the other side until lightly golden (usually less than a minute) and slide it out onto a plate. Cover with waxed paper. Repeat with the remaining batter.
Here is a link for more info

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