We are Sunday and Candlemas day which means: it is the perfect occasion to eat crêpes! 🙂
Do you know the roots of Candlemas day and why the French are eating crêpes during the day? According to articles I read, Candlemas is coming from a pagan tradition called the celebration of the candles which refer to the return of the light and the end of winter. A second pagan day was organized at the same time for the end of the bear hibernation. To destroy these Pagan traditions, Christian have created Candlemas day to celebrate the Presentation of Jesus to the Temple which is 40 days after Christmas.
So, why do we eat crêpes for Candlemas day in France? I am not entirely sure. All the documents give different stories. One story describes the Pope that created the Candlemas holiday was giving crêpes to the pilgrims coming to Rome. Another story says that crêpes are the modern version of a flat pastry cake that the Romans offered to their Goddess Proserpine. One thing is sure: the person who made it a tradition is a genius to me! 🙂
How do you like your crêpes? I like them savoury and sweet. The best way to eat them is to share them with your friends and family. Prepare different fillings, put everything on the table and each guest prepare his pancake! Here are some ideas of fillings for your pancakes:
-Chicken with bechamel sauce (you can fill your pancakes with the sauce, add some cheese and put them under a hot grill. It’s delicious!!!)
– Creamy mushrooms with garlic (my favourite)
– Mushrooms and haggis (a recent discovery we made!)
– Blood sausage and caramelized apple
– Goat cheese, chives and lemon
– Butter and vanilla sugar (classic but my favourite)
– Honey and lemon
– Homemade Nutella (the recipe is here!)
– Cooked apple and Maple syrup (yuuuuum! For the sweet tooth, you can add a macadamia ice scream scoop)
I hope these fillings give you new ideas! Here is the recipe for the crêpes:
Savoury or sweet Crêpes
By February 2, 2014Published:
- Yield: 15-18 crêpes
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 30 mins
Recipe for light crêpes - Great for a crêpes party with savoury and sweet fillings.
- Put the flour in a large bowl and create a hole in the middle for the eggs.
- Crack one of the eggs in the hole and mix well the egg and the flour. Repeat the step with the 2 other eggs. (it helps not having lumps in the dough)
- Then add the milk little by little. The dough must be runny to obtain very thin crêpes. If not add more milk.
- Prepare your non sticky sauce pan. Heat it and add a small knob of butter or some oil. If you are using oil, use a kitchen paper to remove the excess.
- When the pan is hot, pour a ladle of dough to cover the surface of the entire pan. To cover the entire pan, turn your pan in circle. If you have too much dough in the pan, pour it back in the bowl.
- Let the crêpe cook until the border are crispy and turn it over. Let cook on the second side for 30 secs.
- When the crêpes are ready, keep them under a piece of foil so they stay warm for a while. Otherwise you can reheat them in the microwave.
- Prepare different fillings for your savoury and sweet crêpes