La Chandeleur (Candelmas) - known as Jour de la crêpe these days, is a feast to commemorate the purification of the Virgin Mary and the presentation of baby Jesus. Also called Fête de la Lumière, or jour des crêpes.*
It is a day of fortune telling of sorts. A way to predict the prosperity of your family in the New Year, you are to hold a coin in your right hand (or left if you are left handed), and flip the crepe in the pan and hope it lands correctly. Apparently the first crêpe you make is to be kept in an wardrobe and not eaten and if this is done the harvest will be plentiful. Normally you are not to have taken down the nativity scene till just after La Chandeleur.**
Here is a simple crêpe recipe you can try at home from Cook'n With Class:
 Crêpesau chocolat, fraises et framboises (Crêpes filled with chocolate & berries) Yield: 6 portions | |
| Ingredients | |
| 1 lb (450g) strawberries | |
| 4 oz (120g) raspberries | |
| 1/3 Cups sugar | |
| 6 oz (170g) dark chocolate, 60% cocoa | |
| 4 oz (110g) heavy cream | |
| 2 eggs at room temp. | |
| 1 1/4 Cups warm whole milk | |
| 1 oz (30g) melted butter | |
| 3oz (90g) all purpose flour | |
| 1oz (30g) sugar | |
| Optional zest from one orange | |
| Procedure | |
Make crepe batter one hour before cooking. Beat together eggs, milk and melted butter. Mix dry ingredients, make a well, and gradually whisk in liquids from the center of the well, keeping the mixture lump-free, but not over mixing, which results in rubbery crepes. Clean and mix berries, halving strawberries. Add sugar and pulse a few times with a mixer to obtain a chunky compote. Melt chocolate with cream in a double boiler to make simple ganache, then hold at room temperature. Fry crepes as thinly as possible. Spread with 1 T. chocolate ganache, add 2 T. berries, optional whipped cream and vanilla. Fold closed as shown in class, and top with more berries and cream. | |
* source About.com
** source Wikipedia.org
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