crêpes sauge et basilic
French recipes

Chandeleur, a french tradition

According to tradition, today we have to flip crêpes in the pan while holding a gold coin in our hand. If we manage to flip the crêpe without dropping it we will have good luck all year long.
Chandeleur / Candlemas is one of my favorite holidays!
Crêpes remind me of afternoons at my grandmother’s house as a child with my cousins and aunts. We made crêpes, then lay everything out on the table: jam, melted chocolate, whipped cream…
My favorite crêpe: butter and sugar. When the crêpe is still in the pan, melt some butter on it, then add a little sugar… that’s it!

crêpes chandeleur sauge et basilic

Crepes recipe

season all
Course Dessert
Cuisine French


  • eggs 4
  • flour 200 g
  • butter 20 g
  • cold whole milk 50 cl
  • vanilla pod 1
  • salt 1 teaspoon
  • A capful of rum
  • water 6 cl


  • Put the eggs in a bowl and beat them into an omelette.
  • Open the vanilla pod in 2 and scrape the inside with the tip of a knife.
  • Melt the butter.
  • In a mixing bowl, wisk flour and salt. Add the eggs and vanilla. Add the rum and melted butter. Mix with the milk and water.
  • Cover and chill for 2 hours at room temperature.
  • Heat a frying pan. Melt a little butter in it. Pour in a ladleful of the batter into the pan and swirl the pan so that the batter is spread over the entire surface. Cook 2-3 min. Flip the crêpe. Cook for 1 more minute.

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