February 2, 2027
In France, February 2 is la Chandeleur, the day for crêpes. A good batter, a very hot pan and fillings for every taste: work out the amounts for your crowd, then choose chocolate, banana or buckwheat crêpes.
5 Candlemas recipes
Our basic crêpe batter: smooth, tender and never sticky.
This recipe is a classic liquid base for making crêpes. 🥞 Let it rest for 1h to avoid elasticity. Add a little melted butter fo…
Enter the number of hungry guests: the amounts work themselves out.
About 16 crêpes, 24 cm (9½ in) across.
Chocolate, fruit, caramelized banana, or buckwheat for a full meal.
For a crêpe bar where everyone builds their own.
Sugar and lemon, chocolate spread, jam, salted butter caramel, banana and chocolate, applesauce and cinnamon, berries and whipped cream.
Ham, egg and Emmental (the classic “complète”), goat cheese and honey, smoked salmon and cream, creamy mushrooms, ratatouille.
A very hot pan, a small ladle of batter, and flip as soon as the edges turn golden. The first crêpe never comes out right: that's tradition.
Flip the first crêpe while holding a coin in your other hand: if it lands back in the pan, the year will be prosperous.
To mix things up, with the same sweet craving.
Candlemas (la Chandeleur) falls on February 2 every year, forty days after Christmas.
Plan about 3 to 4 crêpes per person, or 60 g of flour, 1 egg and 120 ml of milk. Our calculator adjusts everything for your crowd.
Resting (about an hour) lets the flour swell: the crêpes are more tender and tear less.
Round and golden, they recall the sun returning after winter. Tradition also says to use up the year's flour before sowing season.
Every occasion of the year, the closest first.
