Jour des Crêpes!
The second day of February is a religious holiday the French call la Chandeleur – a feast to commemorate the purification of the Virgin Mary. There are several traditions surrounding this holiday so sit back, eat a crêpe and soak in a little more culture.
La Chandeleur, known as Candlemas in America (don’t worry, I’ve never heard of it either), originated as a religious holiday much like Easter in America. But somewhere between the Cenazoic Era to the Brangelina Saga, Easter has evolved to include bunnies, rainbow colored eggs and spring break. So goes la Chandeleur with a hybrid of fortune telling and Groundhog Day. *** Please note that the views expressed in this entry does not necessarily represent the views of France or any historian for that matter ***
Based on my own assupmtions, the other two traditions I am about to discuss have absolutely no correlation with the purification of the Virgin Mary nor the presentation of the baby Jesus. Please feel free to correct me if I’m wrong.
- On la Chandeleur, it is also common to dabble in a little fortune telling. When making the crêpe, you are supposed to hold a coin in your less dominant hand just as the crêpe is ready to be flipped. You then flip the crêpe with the other hand into the air and if you manage to catch the flying object in the pan, your family will be prosperous for the rest of the year.
- Some traditional sayings tied with la Chandeleur are quite similar to the idea centered around Groundhog Day.
- “À la Chandeleur, l’hiver cesse ou reprend vigueur” – On Candlemas, winter ends or strengthens
- “Chandeleur couverte, quarante jours de perte” – Candlemas covered in snow, forty days lost
- “Rosée à la Chandeleur, hiver à sa dernière heure” – Dew on Candlemas, winter at its final hour
I’ve flipped over 16 crêpes and only 1 casualty on the ceiling. It’s going to be a good year for Culinary Musings! And winter should be ending soon… I hope.
But before I go, I’d like to take this time to thank Evan of The Carnivore and The Vegetarian for honoring me with the Honest Scrap award. Deeply honored to be acknowledged by my fellow foodies and after only a few months of existence! I was also given a similar honor by Joy of Joylicious when I first started my blog but due to my computer illiteracy, I didn’t know exactly what to do with it. But better late than never! Thank you so much Evan and Joy for the wonderful kudos!
In acceptance of this award, I’m supposed to reveal 10 random facts about me. So here’s a quick peek at the editor of Culinary Musings!
- I learned how to walk when I was 9 months old. Actually, it was more like running on my tippy toes.
- If I was stranded on a deserted island and I could have only one item, it would be lip balm. I hate dry lips and I would sooner die from chapped lips than dehydration.
- I was a high school cheerleader and was dropped several times from mid air.
- I can wave with my left pinky toe without disturbing all the other piggies. My right one is not as talented.
- Reptiles and amphibians give me the heebie jeebies. Even a picture would do the trick.
- When I was 2, I tripped over a garden hose and hit my head on a rock. I had to get stitches and I have a visible dent in the upper right corner of my forehead to this day.
- I never wore braces.
- My childhood dog committed suicide. I can laugh about it now.
- People who can’t dance were born with two left feet. I was born with two left vocal chords.
- I type with two fingers.
Don’t you feel like you know me just a little bit better now? How about you? I’ll trade you for one random fact in exchange for my 10, PLUS our crêpe recipe passed down to us from his mother.
|2||cup whole milk|
|1||Tbsp butter, melted|
|1||tsp orange zest|
|2||tsp Grand Marnier|
|a pinch of salt|
- In a large bowl, combine flour, salt and sugar. Next, make a small crater in the middle and put all five eggs. Mix thoroughly then add the milk little by little. Stir in the melted butter, orange zest and finally, the alcohol. Cover bowl with plastic wrap and refrigerate overnight.
- Remove batter from the refrigerator and give it a quick stir. In a small bowl, melt 1 Tbsp of butter. Add another tablespoon of vegetable oil to the melted butter. Heat your crêpe pan or non-stick skillet over medium heat. If you have an apple or a potato on hand, cut off a medium-sized chunk and use the flesh side to dip in the butter mixture and smear the skillet. If not, use a thick wad of paper towels.
- Here’s a great website that shows you how to grill those crêpes. This guy is a much better teacher than I am and he looks better in photos too
- Serve your crêpes immediately or you can always reheat them in the microwave. We do it all the time! Bon appétit!
|freshly squeezed lemon juice|
|sugar (powdered or granulated)|
- My favorite is fresh lemon juice and a sprinkle of sugar. His favorite are sauteed apples with cinnamon and hazelnuts. Get creative. It’s a blank canvas!