For those of you who didn’t know, today is the French holiday “Chandeleur,” aka Crêpe Day.
Originally, the holiday was a religious celebration : Purification of the Blessed Virgin Mary (Roman Catholic Church) / Presentation of Christ at the Temple (Anglican Church).
BUT as was common back in the day, some Pagan traditions got thrown in there. The Celtic holiday “Imbolc” was celebrated on February 1st as a way to ensure the blessing of purification and fertility at the end of winter. As a part of the ceremony candles and fires were lit as a symbol of the sun and the lengthening of the days.
So in church, they lit candles – but on February 2nd: thus, the name Candlemas.
In France, they kept with the whole “light” theme and started making crêpes at Chandeleur because their round form and gold color are representative of the sun (so says Wikipedia).
In honor of Crêpe Day and healthy eating, I’ve decided to share with you a recipe for Paleo crêpes that I tried and loved:
**Recipe from Live Well Network, Steven and Chris (taken from “Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great,” by Danielle Walker)
- 6 large eggs
- 1 cup unsweetened almond milk or other non dairy milk
- 3 tbsp coconut flour, sifted
- 2 tsp coconut oil, melted, plus 2 tbsp for the pan
- 1/4 tsp sea salt
1. Whisk together the crepe ingredients in a bowl. Let sit for 10 minutes while the pan heats so the coconut flour can absorb the liquid, then whisk again.2. Heat a crepe pan or enameled skilled over the medium-high heat.
3. Place 1 tablespoon of the coconut oil in the pan, swirling to coat the bottom and sides.
4. Pour ¼ cup of the batter into the hot pan, turning the pan in a circular motion with one hand so the batter spreads thinly around the pan. Alternatively, very quickly use a spatula to spread the batter. Fill any holes with a drop of batter, making sure the pan is fully covered.
5. Cook for 1 minute, until the edges start to lift. Gently work a spatula under the crepe and flip it over. Cook on the second side for 15 seconds and turn out onto a plate.
6. Continue with the remaining batter, stacking the crepes on the plate as you work. Add a little more oil to the pan after about every 3 to 4 crepes if they begin to stick.