How to Celebrate La Chandeleur The Parisian Way

La Chandeleur, known in English as Candlemas, is one of France’s most enduring winter traditions. Celebrated every year on February 2nd, it marks 40 days after Christmas and historically commemorates the Presentation of Jesus at the Temple. The name Chandeleur comes from the Latin candelorum, meaning candles, referencing the candlelit processions once held in churches across France.

While the religious aspect still exists in certain regions — where candles are blessed and brought home for protection — La Chandeleur today is widely celebrated as Crêpe Day (le Jour des Crêpes). Families gather around the kitchen, pans warm, batter resting, laughter rising with each flip of a crêpe tossed into the air. It’s a ritual of light, luck, and delicious simplicity.

A Brief History of La Chandeleur in France

Crêpes first appeared in Brittany in the 13th century, originally made with buckwheat flour and eaten plain. Their round shape and golden color symbolized the sun, making them a natural emblem for the end of winter and the gradual return of longer days. Over time, the tradition spread beyond Brittany and evolved into the sweet and savory versions we know today.

The holiday itself was officially established in 472 by Pope Gelasius I, replacing older Roman purification festivals that also used candles to represent the return of light. This blend of Christian and pagan symbolism is one reason La Chandeleur feels less like a strictly religious feast and more like a cultural milestone in France’s seasonal rhythm.

Why Is La Chandeleur Important in France?

La Chandeleur brings together history, food, and a uniquely French sense of continuity. It’s a day rooted in:

• The hope of brighter days and the nearing end of winter
• A centuries-old culinary tradition centered on crêpes
• A playful superstition tied to prosperity and good luck

For many French households, the day also includes a symbolic gesture of charity: a coin placed on the first cooked crêpe is kept safe for the year, then offered to someone in need at the end of winter, reinforcing the idea that luck grows when shared.

Classic French Chandeleur Traditions

The most famous Chandeleur ritual in France is flipping the first crêpe with your right hand while holding a coin in your left (traditionally a Louis d’Or), ensuring the crêpe lands back in the pan without folding. If it succeeds, the year ahead brings prosperity. Some families even keep that first crêpe on top of a cupboard for good fortune — one that supposedly never molds, a symbol of abundance overcoming scarcity.

Other Chandeleur traditions, like candle blessings or keeping the nativity scene displayed until February 2nd, remain in some Catholic households in France and Belgium. But whether or not candles are lit, crêpes are always eaten.

Hervé Cuisine’s Perfect Crêpe Recipe (Paris-Approved, U.S. Measurements)

If you’re ready to join in the La Chandeleur celebrations, try this foolproof crêpe recipe from Hervé Cuisine. This light, vanilla-kissed crêpe recipe is the one we make every year in Paris to celebrate La Chandeleur — a perfect base for both sweet and savory Chandeleur toppings. This version uses U.S. measurements and swaps corn starch for an all-flour base, with the option of a blonde beer like 1664 for an authentic French touch.

Recipe Details:

• Difficulty: Very easy
• Preparation Time: 5 minutes
• Cooking Time: 10 minutes
• Servings: 4

Ingredients:

• 2 cups all-purpose flour
• 4 large eggs (preferably organic)
• 1 3/4 cups lukewarm milk – don’t skip this step, helps avoid lumps
• 1 tbsp vanilla extract or 1 packet of vanilla sugar
• 2 tbsp sugar
• A pinch of salt
• 1/4 cup unsalted butter, melted (plus extra for the pan)
• 1/4 cup non-alcoholic blonde beer like 1664 or regular alcoholic beer depending on your personal preference

Instructions:

1. Melt the butter and gently warm the milk until lukewarm (this helps avoid lumps).
2. In a large mixing bowl, sift the flour and add the sugar and salt. Create a well in the center.
3. Crack the eggs into the well and start whisking, gradually incorporating the flour.
4. Slowly pour in the melted butter and lukewarm milk while continuing to whisk to create a smooth batter.
5. Add the beer and vanilla extract, then mix well. Let the batter rest for 30 minutes to improve the texture.
6. Heat a small knob of butter in a non-stick pan over medium heat. Pour a ladleful of batter into the pan, swirling it to coat the surface thinly.
7. Cook each crêpe for about 1-2 minutes per side until golden. Stack on a plate and cover with foil to keep warm.
8. Serve with your favorite toppings: sugar, lemon, Nutella, strawberry jam, salted butter and sugar, whipped cream, or even savory options like ham and cheese.

Recipe credit: Hervé Cuisine

Tips for Perfect Crêpes on La Chandeleur

Follow these tips to make your Candlemas France and Chandeleur crêpes turn out perfectly every February 2nd.

1. Prevent Dryness: Cover cooked crêpes with aluminum foil or parchment paper to keep them warm and soft.
2. Avoid Lumps: Use a blender or whisk vigorously when mixing ingredients.
3. Rest the Batter: Let the batter sit for at least 30 minutes to ensure a smoother texture and better spreadability.
4. Use the Right Pan: Opt for a thick-bottomed, non-stick crêpe pan for even cooking.

Ideas for Serving Crêpes on La Chandeleur

• Sweet:
  • Nutella
  • Strawberry jam
  • Plain with sugar
  • Salted butter and sugar
  • Whipped cream
  • Lemon and sugar
• Savory:
  • Galettes de Sarrasin: Savory crêpes made with buckwheat flour, typically filled with ingredients like ham, cheese, or egg. Buckwheat flour gives these crêpes their distinctive brown color and nutty flavor. These galettes are traditionally eaten for savory meals in France.
  • If using the white flour crêpe recipe for savory toppings, omit the sugar from the batter for a more neutral taste.
  • Ham and cheese
  • Smoked salmon with cream cheese
  • Sautéed leeks with goat cheese
  • Potato, bacon, and melted cheese

When Do the French Eat Crêpes?

In France, crêpes are eaten year-round — but February 2nd, La Chandeleur, is peak crêpe day. Across Paris and the rest of France, crêpe stands, cafés, and crêperies often celebrate with seasonal menus, sweet specials, and traditional cider pairings (cidre, not apple cider — the French distinction matters).

How to Pronounce “Chandeleur“

“Chandeleur” is pronounced as “shahn-duh-luhr” in French. The name stems from the word “chandelle,” meaning candle, reflecting the holiday’s origins in candlelit processions.

Discover the Best Crêperies in Paris

If you’re celebrating La Chandeleur in Paris, here are the most editorially loved crêperies in the city — where tradition meets exceptional taste.

• Breizh Café – A cult-favorite for Breton authenticity with a modern Parisian sensibility.
• Crêperie Josselin (Montparnasse) – One of Paris’ most iconic and longest-standing crêperies.

Conclusion

La Chandeleur is France’s most charming proof that traditions don’t endure because they are loud, but because they are lived — in kitchens, cafés, and family rituals that return each winter like a familiar glow. Whether you celebrate it in Paris, in Brittany, or at home abroad, the essence is the same: crêpes, light, luck, and togetherness.