Candlemas Pancakes (Québec Crêpes de la Chandeleur)

On February 2, French Canadian Roman Catholics celebrate the Fête de la Chandeleur (Candlemas), honouring the day in the church calendar when Mary took the baby Jesus to the temple, by eating crêpes (thin pancakes). A traditional French Canadian proverb says "Manger des crêpes à la chandeleur apporte un an de bonheur" (Eating crêpes on Candlemas brings a year of happiness). On February 2, people celebrate  the French holiday Candlemas – La Chandeleur. History of this celebration goes back to 472 when a religious festival of presentation of Jesus in the temple took place in Rome. Each believer of the Candlelight procession had to pick up a candle from the church and bring it home keeping it lit as a symbol of purification. At that time, another tradition regarding French crêpes emerged. According to a myth, if one did not make crêpes on Candlemas, the wheat would be carious for the year. The cook had to flip a crêpe in the pan with the right hand while holding a gold coin in the other hand. Then, the gold coin was rolled into the crêpe before being carried in procession by the whole family to the room where it was deposited at the top of the cabinet until the following year. French people recovered the debris from the crêpe last year to give the gold coin to the first poor man. Nowadays, “La Chandeleur” is a crêpe day in France. French crêpes are flipping all over the country on that day! There is a tradition to eat them only in the evening, after 8 PM. Moreover, many people still respect a custom with a gold coin.

1 cup all-purpose flour, unbleached
½ tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt
2 eggs
¾ cup milk
vegetable oil

Garnish:
pure Québec maple syrup
butter

Break eggs into a large mixing bowl and beat with a wire whisk.

Measure flour, baking powder, baking soda, and salt into another bowl and stir to combine. Add gradually to egg mixture.

Add milk gradually, continuing to stir with the wire whisk. The batter should be smooth, with no lumps.

Pour oil into an 8” skillet to cover the bottom. Heat the oil over medium-high heat.

Using a soup ladle, carefully pour a ladleful (about ¼ cup) of the batter into the hot oil. Tilt the pan carefully to spread the batter into a large, thin crêpe that covers the bottom of the skillet.

Cook until the crêpe is golden brown on the bottom (about 3-4 minutes).

Carefully flip the crêpe over to cook the other side. Remove crêpe from pan, and blot on paper towel to remove excess oil.

Serve with butter and maple syrup.

Makes 8-10 servings.