Every year on February 2nd, kitchens across France fill with the irresistible aroma of freshly made crèpes, as families celebrate La Chandeleur. While this day is widely recognized as an opportunity to indulge in golden delicacies, its origins stretch far beyond the stovetop. La Chandeleur, or Candlemas, has a rich historical and cultural significance that blends pagan rituals, Christian traditions, and culinary customs. The story of La Chandeleur begins long before the advent of Christianity. In ancient Rome, February marked the festival of Lupercalia, a time to honor fertility and purification. Around this time, the Romans also celebrated the Feriae Februariae, a period of cleansing rituals that gave its name to the month of February. These festivals often involved lighting candles and torches, symbolic of light returning after the dark winter months. In Celtic tradition, February 1st was celebrated as Imbolc, a festival dedicated to Brigid, the goddess of fertility, poetry, and light. Like the Roman celebrations, it marked the midway point between winter and spring, with candles and fires playing a central role in rituals meant to bring warmth, light, and new life to the earth. When Christianity spread across Europe, it absorbed many pagan festivals, reshaping them to fit Christian teachings. La Chandeleur became associated with the Feast of the Presentation of Jesus at the Temple, described in the Gospel of Luke. According to Jewish tradition, this event took place 40 days after the birth of Christ, marking the moment when Mary and Joseph brought their child to the temple to dedicate him to God. The name Chandeleur itself is derived from the Latin word candelorum, meaning candles. So where do crêpes fit into this history? The tradition of making crêpes on La Chandeleur originated in the Middle Ages. Farmers believed that preparing these golden, round crêpres resembling the sun would ensure a bountiful harvest in the months ahead. Superstition also played a role: flipping a crêpe with one hand while holding a coin in the other was said to bring prosperity and good luck for the year. Crêpes also carried practical significance. La Chandeleur coincided with a time when winter food stores were running low. Crêpes are made with simple ingredients: flour, eggs, and milk, provided a comforting and economical meal. Over time, this culinary tradition became an integral part of the celebration, evolving into the joyful crêpe feast France knows today. Here is a simple, well-tested recipe that the French use for making crêpes for La Chandleur: Savory Crêpes  Ingredients:2 cups all-purpose flour2 large eggs2 cups whole milk1 tbsp melted butter1/2 tsp salt Instructions:1. In a large bowl, mix the flour and salt.2. Add the eggs and half the milk, whisking to create a smooth batter. Gradually mix in the rest of the milk and the oil/butter.3. Let the batter rest for at least 30 minutes.4. Heat a non-stick pan over medium heat, lightly grease with butter, and pour a ladle of batter, swirling to coat the pan thinly. Cook for 2-3 minutes per side.5. Add filling ingredients (cheese, mushrooms, chives, etc) after the first side has cooked for a minute or so, fold the crêpe and cook both sides of the folded crêpe. Bonne Chandeleur Régalez-vous avec les crêpes !