Chandeleur, celebrated on February 2, is a beloved French tradition centered on the art of making and enjoying crepes. Although often associated with religious and historical roots, today it remains a joyous occasion for families and friends to get together and indulge in this delicious culinary practice. In this article, we explore the history and traditions of Chandeleur and present three refined crepe recipes, including one from the esteemed Pierre Hermé and another from the talented Nina Métayer, to enhance your celebration.
The history of Chandeleur
Chandeleur, also known as Candlemas, dates back to religious and pagan traditions. First celebrated as a Catholic festival marking the presentation of Jesus in the temple, its origins can be traced back to Roman festivals such as the Lupercalia and the Festival of Lights. In medieval France, peasants believed that making crêpes on this day would ensure a prosperous harvest and protect them from misfortune.
A well-known Candlemas superstition holds that flipping the first crêpe while holding a coin in the other hand brings financial prosperity for the year. Whether you believe in these customs or not, the festival is the perfect opportunity to enjoy this typically French delicacy.
Chandeleur traditions in France
Throughout France, Chandeleur is marked by crêpes parties with family and friends. Unlike American pancakes, French crêpes are thin, delicate and infinitely versatile, making them ideal for both sweet and savory variations. Traditional toppings include sugar and lemon, jam, chocolate or a rich caramel sauce, but creative chefs continue to innovate with gourmet combinations that take crêpes to the next level.
Three Exquisite Crêpe Recipes to Try at Home
1. Pierre Hermé’s Classic French Crêpes
Pierre Hermé, often called the “Picasso of Pastry,” is known for his mastery of flavors and textures. His crêpes recipe is a refined take on the classic, incorporating subtle enhancements that make them exceptionally delicate and flavorful.
Ingredients:
- 250g (2 cups) all-purpose flour
- 4 large eggs
- 500ml (2 cups) whole milk
- 125ml (½ cup) water
- 50g (¼ cup) unsalted butter, melted
- 30g (2 tbsp) granulated sugar
- 1 tbsp dark rum (optional, but adds depth of flavor)
- 1 tsp pure vanilla extract
- A pinch of salt
- Unsalted butter or neutral oil for cooking
Instructions:
- In a large mixing bowl, sift the flour and create a well in the center. Add the eggs and gradually whisk in the milk and water.
- Stir in the melted butter, sugar, rum (if using), vanilla extract, and a pinch of salt until fully combined.
- Cover the bowl and let the batter rest at room temperature for at least 1 hour (or overnight in the fridge) for optimal texture.
- Heat a non-stick skillet over medium heat, lightly greased with butter or oil. Pour a small ladleful of batter into the pan, swirling quickly to coat the surface evenly.
- Cook for about 1-2 minutes until the edges lift, then flip the crêpe and cook for another 30 seconds until golden brown.
- Serve warm with your favorite toppings.
2. Nina Métayer’s sophisticated and aromatiC Mandarin-Tonka Bean Crêpes
Nina Métayer, France’s leading pastry chef, has received numerous awards throughout her career. Her innovative approach to patisserie earned her the title of World’s Best Pastry Chef in 2024 by The World’s 50 Best Restaurants.
One of her most remarkable creations is her mandarin and Tonka bean crêpes, a recipe featured in her book “La délicate pâtisserie”. This recipe adds a delicious twist to traditional crêpes, infusing them with the tangy flavor of mandarin orange and the aromatic notes of tonka bean.
Ingredients:
- 240 ml (1 cup) whole milk
- 50 ml (3.5 tablespoons) heavy cream
- Zest of 1 mandarin
- 20 ml (1.5 tablespoons) mandarin juice
- ¼ of a tonka bean, finely grated
- 125 g (1 cup) all-purpose flour
- 1 g (a pinch) of salt
- 50 g (¼ cup) brown sugar
- 2 large eggs
- 25 g (1.75 tablespoons) unsalted butter, melted
- 12 ml (2.5 teaspoons) rum (optional)
Instructions:
- Infuse the Milk: In a saucepan, combine the milk, heavy cream, mandarin zest, mandarin juice, and grated tonka bean. Heat the mixture over medium heat until it reaches a gentle simmer. Remove from heat and let it steep for about 10 minutes to allow the flavors to meld.
- Prepare the Batter: In a mixing bowl, whisk together the flour, salt, and brown sugar. Create a well in the center and add the eggs. Begin mixing, gradually incorporating the infused milk mixture to form a smooth batter. Stir in the melted butter and rum if using.
- Rest the Batter: Cover the batter and let it rest at room temperature for at least 30 minutes. This resting period ensures a tender and elastic crêpe.
- Cook the Crêpes: Heat a non-stick skillet over medium heat and lightly grease it with butter or oil. Pour a small ladleful of batter into the pan, swirling it to evenly coat the surface. Cook for about 1-2 minutes until the edges begin to lift, then flip and cook for an additional 30 seconds until lightly golden. Repeat with the remaining batter.
3. Decadent Crêpes Suzette with Grand Marnier
Crêpes Suzette is a timeless French classic, featuring crêpes flambéed in a zesty orange sauce with Grand Marnier for a sophisticated touch.
Ingredients:
- 250g (2 cups) all-purpose flour
- 3 large eggs
- 500ml (2 cups) whole milk
- 50g (¼ cup) melted butter
- 30g (2 tbsp) sugar
- A pinch of salt
For the Sauce:
- 100g (½ cup) unsalted butter
- 100g (½ cup) sugar
- Zest and juice of 2 oranges
- 50ml (¼ cup) Grand Marnier
Instructions:
- Prepare the crêpe batter as per the classic recipe and let it rest.
- In a pan, melt the butter and sugar together, then add the orange zest and juice.
- Once bubbling, add the crêpes one by one, coating them in the sauce.
- Pour in the Grand Marnier and carefully flambé by igniting with a long match. Let the flames subside before serving.
Conclusion
Chandeleur is a celebration that goes beyond tradition, bringing people together around beautifully prepared crêpes. Whether you opt for Pierre Hermé’s classic version, Nina Métayer’s gourmet creation or the iconic Crêpes Suzette, each recipe adds a gourmet touch to your festivities. So grab your whisk, heat up your crêpière and celebrate Chandeleur with an authentic French touch!
