When it comes to French traditions, La Chandeleur (Candlemas) is one of the sweetest. Celebrated every February 2nd, this fête (holiday) is all about eating crêpes, gathering with loved ones, and ushering in good fortune for the year ahead. This tradition is a delicious and easy way to get a taste of la culture française no matter where your kitchen is located!
But why crêpes? The origins of this beloved custom go back centuries. La Chandeleur began as a Christian feast, but its roots intertwine with ancient pagan celebrations of light and fertility. With its golden, round shape, the crêpe recalls the sun—a symbol of spring’s arrival after the long, cold winter. Add a few superstitions (like flipping a crêpe while holding a coin to bring prosperity), and voilà ! A delish tradition was born!
The art of the crêpe
Making crêpes is almost a rite of passage in France. From a young age, many French kids are taught how to whisk la pâte (the batter), heat the pan, and see that the batter spreads evenly.
For authentic French crêpes, my grandmother’s recipe is a must-try. Her secret? Adding blonde beer to the batter. The beer helps create a lighter, airier texture while adding a subtle depth of saveur. Not into beer? You can swap it for more milk and still get amazing results.
Crêpes are also an opportunity to get creative with les garnitures ! Classic toppings include chestnut cream, strawberry jam, chocolate hazelnut spread, or the simple yet perfect combination of butter, sugar, and lemon juice. |
![]() |
Ingredients for my grandmother’s French crêpes
Before you start, make sure you have these ingredients on hand. They’re simple but important for achieving that real French taste. For the best results, I recommend sourcing high-quality ingredients. I love shopping at French Wink, a French marketplace based in NYC (and shipping across the US) that carries authentic products like flour, confitures, and vanilla extract.
-
le beurre doux / 3 tbsp unsalted butter (melted), plus extra for cooking
-
le lait entier / 1 ½ cups whole milk (warmed)
-
la farine / 1 ½ cups all-purpose flour
-
le sel / 1 pinch of salt
-
le sucre vanillé / 1 tsp vanilla extract
-
les oeufs / 3 large eggs
-
le sirop d’érable / 1 tbsp maple syrup
-
la bière blonde / 1/2 cup blonde beer (or replace with milk)
📹 Watch this video to see how to make délicieuces French crêpes: |
|
Want the complete recipe?
Subscribe to the Hello French newsletter to get a PDF with all the detailed instructions and my special tips!
GET THE RECIPE IN YOUR INBOX! 💌
_____________________________________________________________________
The right tools make all the difference
While any nonstick skillet will do, a proper crêpe pan makes the process smoother and guarantees evenly cooked crêpes every time. I’ve been using this crêpe pan, and it’s a game-changer. Its flat surface and low edges make flipping crêpes over a breeze, even for beginners.
Share your crêpes with me!Once your crêpes are ready, gather your favorite toppings and enjoy them warm. If you’re celebrating La Chandeleur with family or simply treating yourself to a taste of France, I hope this recipe brings some joie to your kitchen. I’d love to see your crêpe creations! Share your photos using the hashtag #HelloFrenchCrêpe and tag me for a chance to be featured. Or, drop me a line at hello@hellofrenchnyc.com. I always love hearing from you! |
![]() |
Bon appétit !
—Cécilia & the Hello French team