La Chandeleur: French ‘Pancake Day’ is on Sunday February 2
When, why and how France celebrates this centuries-old Christian Candlemas crêpe tradition
Learn about the history and Celtic roots behind la Chandeleur, and try a traditional Breton crêpe recipe
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Just a few weeks after tucking into January’s galette des Rois, February brings more tasty French delights in the form of crêpes for La Chandeleur.
The Christian festival takes place this Sunday (February 2), commemorating the presentation of Jesus at the Temple in Jerusalem.
La Chandeleur comes from the Latin Festa Candelarum (candle festival), but might be more recognisable to English speakers by the name of Candlemas.
It is one of several festivals that mixes Christian roots with Celtic Pagan rituals and popular culture, alongside Mardi Gras, Carnival, and Lent, which all relate to Easter and the life of Jesus.
We look at why crêpes are associated with this celebration and share a traditional Breton recipe you might want to try.
Read also: France’s galette des rois: Six facts about this January 6 cake
When is la Chandeleur?
It is celebrated every year on February 2 and in 2025 this date falls on a Sunday.
La Chandeleur is exactly 40 days after Christmas.
Read also: Chandeleur is 1st of 2 pancake days in France
Why do the French eat crêpes on la Chandeleur?
The celebration is said to date back to roughly 490AD, with links to Pope Gelasius I who offered ‘crêpes’ (which were originally thicker and looked more like a ‘galette’ made of water and cereals) to pilgrims who had travelled to Rome for the festival.
Roman pagans associated crêpes with prosperity, light and abundance. Their golden colour and circular shape was seen to symbolise the sun and mark the arrival of spring.
It was also customary for farmers to follow a superstitious ritual while preparing their crêpes, to encourage an abundant wheat harvest and thriving profits for the year ahead.
The ritual (which is still practised in some French households today) included flipping the crêpe with the right hand while holding a gold coin in the left, taking extra care to ensure the crêpe did not fold or land on the floor.
Typically, the recipe was made with flour from the previous year, and the first crêpe from the pan was to be stored on top of a wardrobe or in a cupboard until the following year. This was supposed to increase chances of attracting financial luck.
A Celtic connection
La Chandeleur is also thought to have links with the Celtic-Gaelic festival of St. Brigid’s Day also known as Imbolc (Old Irish for: in the belly).
Also held at the beginning of February, this fertility celebration saw people celebrate with parades and burning torches, marking the return of light and the halfway point between winter solstice and the spring equinox.
Read also: Why Brittany is a crêpe hotspot
A traditional Breton crepe recipe to try
Crêpes are a traditional part of Brittany’s Celtic heritage and regional identity. Crêpes bretonnes are actually called Krampouezh in the Breton language.
Ingredients
500g of buckwheat flour
1 tbsp of wheat flour
A pinch of salt
50cl of milk
1 litre of water
Method
Combine all of the ingredients together in a bowl, adding in list order, being careful to ensure your mix is lump-free.
Leave the batter in the fridge for at least an hour.
Pour a bit of the batter on an oiled pan and swirl around to give the crêpe its shape. Flip it when it is ready and slide onto a plate once lightly golden on each side.
Serving suggestions
For savory crêpes, you can add an egg, ham, grated cheese or anything else you fancy.
Sweet crêpes are also traditionally made or accompanied with cider. Toppings can include sugar, chocolate, or fruit.
You might also want to test different tasty regional variations of French crêpes on La Chandeleur.
