Its Crêpe Day In France!

Seems like the whole country goes to crêpes on February the 2nd ! Chandeleur (Fêtes des Chandelles) is what they call it and the tradition goes way back.   The French consume  crêpes quite often as a snack or for a complete meal, but even more so today!

The history of Chandeleur or festival of lights goes back to pagan and Roman times.  Celts of Ireland celebrated the Imbolc on February 1, as they rejoiced over the days starting to become longer.   Later it was to honour Saint Brigid, for fertility and prosperity, which is still done in Ireland today.

To start my own celebration of lights, I awoke today to a lovely snowfall reflected by the lights in the dark of morning, seen in the photo.

Strangely enough February comes from the roman Februum, meaning purification, as the Romans held their rite of purification and prosperity, the Lupercales, during the month.

February the 2nd is also a feast day in the Catholic, Anglican and Orthodox Christian liturgical calendars, know as the Presentation of Jesus and the Purification of the Virgin.  This feast was known and celebrated in the early church even by the fourth century.

According to ancient Jewish law, a new mother would come to the temple to present her enfant 40 days after birth, if male, and 80 days afterwards if female.  The Blessed Virgin Mary therefore presented baby Jesus at the Temple 40 days after his birth and had a ritual purification according to Jewish tradition.

The pope Gelase,  in the fifth century, replaced the Roman Lupercales with one of lights to celebrate the presentation of Jesus.  Torches were eventually replaced by candles.

In France, the crêpe was adopted to represent the sun, because a crêpe is round and golden on both sides.  There still exists certain customs that surround the crêpe celebration here.  The first crêpe made in the pan is never the best, and it was custom to hang it on the closet for prosperity.  Although I have never tried it or will, tradition has it that it will never become moldy!

Another one is that whoever can toss a crêpe in the pan, while holding a piece of money in their other hand, will have prosperity throughout the year.  If successful, then you can also make an additional wish.

Brittany is the area of France most associated with crêpes. Supposedly, it all started when a farm wife spilt buckwheat porridge on a hot pan in the chimney.   Buckwheat flour is very popular in the area for making savoury crêpes, called galettes (not to be confused with galettes des rois, which is completely different).

Most sweet crêpes are made with white unbleached flour, though you can make some with chestnut flour. They can be enjoyed with just a sprinkle of sugar or filled with jams, nutella, chestnut cream, coconut, chocolate and the list goes on.

They can also be folded and sautéed in butter and orange liqueur for Crêpes Suzette.  Last night I turned some of my crêpes into”bowls” by putting them in a buttered mould and baking them till crisp.

I then used my crêpes as containers for my Chartreuse souffles, with kiwi puree, as seen in the photos, with a crêpe mould and in the traditional bowl.   I also like to fill soft crêpes with lemon or Grand Marnier souffles and then bake them in the oven till well puffed.

You can also make a “millefeuille” of them, by stacking them on top of each other with fillings in between, either sweet or savoury.  I made one out of smoked salmon, cream cheese and fresh dill seen in the top photo.

You can also fill them like pouches, called “aumonières” in French with various fillings.  My main course tonight will be aumonières filled with girolles mushrooms, shallots, herbs, cream and foie gras if wished.

Tied with long chives, or dill in the middle, they are fluted on top. Served with my own demi glace sauce, that I made today, they are truly sumptuous and make for a unique and wonderful presentation.

You can also fill aumonières with caramelised apples with salted butter sauce, or lemon cream served with blueberries.  Many variations depending on your tastes and season!

In Marseille, Chandeleur is always celebrated with adorable boat shaped cookies flavoured with orange flower water, called Navettes.   The reason behind this has to do with the Provencal tradition of Mary Magdalene, who came by boat, landing on the shores near Saintes Maries de la Mer, southwest of Marseille.

In Marseille, torch light processions are still done with the priests and bishop stopping at a bakery to bless the renown navettes.  Green candles are blessed too before everyone proceeds into the cathedral for Mass.

I guess my favourite way of eating crêpes is right out of my pan, completely unadorned!  Eating crêpes with your fingers is rather sensual in that they are warm and very soft.

I love the crispy lacy edges too.  Sometimes I make crêpes out of chickpea flour, in which I have added chopped shrimp, hot green peppers, cilantro and green onions.

Those of you reading this in the Americas still have plenty of time today to get out your crêpe pan and get started with your own Chandeleur celebration.  Whether you make them with  chestnut flour, white, buckwheat, whole wheat, or chickpea, you will have fun and have something really lovely to eat!

Chill some champagne or sparkling apple cider and have a crêpe party at home, with of course plenty of lit candles. Hugs and cheers to all!