We celebrate La Chandleur on February 2 by making crêpes.

There is much history, both religious and pagan, behind this date and the crêpes that were made from the excedent flour from the previous harvest, when a procession was organised with chandelles or candles.

The Romans celebrated Lupercales mid-February, to mark the end of Winter and call on the purificating powers of Lupercus, god of fertility and the herds, to start off the New Year. The Celts called upon the godess Brigit on the 1st of February on the occasion of the feast of Imbolc, during which they lit torches in hopes of a fertile Spring. These were just a few of the important holidays for the peasants and farmers.

Back to modern times, we as mothers make crêpes for the children to take to school and have them ready for le gouter when they get home from school.

My recipe is very simple and salted butter is my magic ingredient. I have never met anyone who does not like my crêpes…

Here is the recipe for a single batch, but I suggest you double it!
Beat 3 eggs, add 2,5 dl of whole milk. Melt 10 g of salted butter, add in 100 g of flour (sifted), add in 2 packets of Vanilla sugar.
The key to not having lumps or grumeaux is to add the melted butter in last. Don’t add anymore flour after the butter!

Let the batter set at least an hour on the kitchen counter, covered, before making them. It is important to have your burner/flame just right, so your crêpe does not burn, but just bubbles up on the sides, before you flip it.

My children liked their crêpes with Nutella; I prefer Blueberry jam.