February 2 is La Chandeleur (Candlemas), a holiday that welcomes the first signs of spring. In France, it is traditionally celebrated by making crêpes, with a variety of superstitious little tricks to bring happiness and prosperity upon your household.
One of those tricks involves holding a coin in your left hand while you flip the crêpe pan with your right hand: if all goes smoothly and you haven’t dropped the crêpe or the coin or killed anyone, chances are you’re lying. But if you’re not, that is a very good omen. Another one is to throw the first crêpe of the batch (which is always a dud anyway) on top of a high cupboard, and leave it there for the rest of the year. Well, do you want good luck or no?
If you’re experiencing sudden pangs of anguish because you missed La Chandeleur, fret not: Mardi-Gras is coming soon (refer to this page to know this year’s date), and the French like their crêpes so much that they eat them to celebrate Mardi-Gras, too!
The recipe I use for crêpes was handed down to me by Maxence’s mother a few years ago. We had our own little crêpe party with our neighbors on Saturday night (the perfect equidistance from La Chandeleur and Mardi-Gras entirely fortuitous) and enthusiastically tested a variety of toppings — from nutella to crème de marron to maple syrup to lemon juice — only to conclude, as we unfailingly do, that beurre-sucre (salted butter and sugar) is really your best bet.
(Check my recipe for Savory Buckwheat Crêpes, , or galettes de sarrasin.)