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The rain may be pouring outside, but it's the day of the rebirth of sun and crêpes!

Updated: Feb 28, 2020

At Bespoke French lessons, we are optimistic! However the last days were hard : crashed computer, phone number "lost" in the air, shoulder sprain... I'm sure the day of La Chandeleur (or Candlemas) will reverse this negative time. First, because this day (February, the 2d) is the ancestral day of the rebirth of the sun / la renaissance du soleil (well... maybe) and also because I love crêpes and it's the only day (?) when we can eat ten ou twenty at once (small ones... or big ones?).

Let's get serious (Un peu de sérieux, voyons!) In France, La Chandeleur is celebrated 40 days after Christmas - on February 2nd.

As written in : https://www.connexionfrance.com/French-news/Crepes-and-history-The-ancient-roots-of-Chandeleur "Chandeleur is thought to be linked to an old pagan fertility ritual, which was then adopted into Roman times and became known as the “festival of Lupercales”, in honour of Faunus, god of farm animals and fertility.

Held at the beginning of February in anticipation of the coming springtime, Chandeleur is also thought to have links with the Celtic-Gaelic festival of Imbolc, another fertility celebration that saw people celebrate with parades and burning torches.

It later became a Christian festival, with the fertility element associated with Christ as a baby."






Hum... On the one hand, a pagan party with many people in the nude and on the other hand, the feast of the presentation of baby jesus... And what about the crêpes?


Oh... I remember when I lived in Kyoto I discovered the feast of Setsubun. As written in https://www.justonecookbook.com/setsubun/ "It may not feel like spring to you in early February, but on February 3rd, Japanese celebrate the day before the beginning of spring during an annual festival called Setsubun (節分). " and Wikipedia "Roasted soybeans (called "fortune beans" (福豆, fuku mame)) are thrown either out the door or at a member of the family wearing an Oni (demon or ogre) mask, while the people say "Demons out! Luck in!" (鬼は外! 福は内!, Oni wa soto! Fuku wa uchi!) and slam the door.This is still common practice in households but many people will attend a shrine or temple's spring festival where this is done. The beans are thought to symbolically purify the home by driving away the evil spirits that bring misfortune and bad health with them. Then, as part of bringing luck in, it is customary to eat roasted soybeans, one for each year of one's life, and in some areas, one for each year of one's life plus one more for bringing good luck for the year to come."


But what about the crêpes?


Oh, please, I've another story about the beginning of February, rebirth of the sun (and fortune!)

"Imbolc is a pagan holiday celebrated from February 1 through sundown February 2. Based on a Celtic tradition, Imbolc was meant to mark the halfway point between winter solstice and the spring equinox in Neolithic Ireland and Scotland. The holiday is celebrated by Wiccans and other practitioners of neopagan or pagan-influenced religions. Imbolc is just one of several pre-Christian holidays highlighting some aspect of winter and sunlight, and heralding the change of seasons." https://www.history.com/topics/holidays/imbolc







WHAT ABOUT THE CRÊPES?

Héhé! In French (Bespoke French Lessons est une école de français, n'est-ce pas!)

En français donc :

Les crêpes sont rondes et dorées comme un soleil. La renaissance du soleil, eh oui! La tradition française est de faire sauter la première crêpe en tenant la poêle avec la main droite et en tenant une pièce (a coin) dans la main gauche. Si vous y parvenez (succeed), vous serez riche et heureux toute l'année!

Ma recette de crêpes

Je mets de la farine dans un saladier, j'y ajoute du sucre, du sucre vanillé (un sachet) et une pincée de sel. Je mélange tout. J'ajoute deux oeufs. Je mélange. J'ajoute un peu de beurre fondu. Je mélange. J'ajoute du lait petit à petit. Quand la pâte est onctueuse (creamy) je la laisse une heure dans ma cuisine. Après, je bats (beat) bien la pâte et je fais les crêpes à la poêle (parfois, j'ajoute du rhum, de la cannelle ou de l'eau de fleur d'oranger avec le lait) Quand la poêle est bien chaude, il faut mettre un peu de beurre au fond puis verser un peu de pâte. Voilà, vous attendez un peu, puis vous retournez la crêpe. C’est tout!


Si vous préférez le restaurant et goûter des crêpes bretonnes avec du cidre ( la région Bretagne est la reine de crêpes) :

https://www.doitinparis.com/fr/meilleures-creperies-paris-24096


Personnellement, je vous recommande les trois dernières de l'article (Krugen, Kasha et la Cantine bretonne)


Bonne Chandeleur!!!!









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