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8 sweet crepe toppings for an exceptional Candlemas


Every year, on 2 February, 40 days after Christmas, a festival is held that is eagerly awaited by gourmets: Candlemas. For Christians, it commemorates the presentation of the infant Jesus in the Temple. But Candlemas is a tradition that transcends beliefs and brings people together around a monument of our culinary culture: the pancake. Popular, traditional, gastronomic, comforting and sometimes confusing, the crêpe has more than one string to its bow to amaze your guests this late winter. Here are 8 ideas for sweet crepe fillings for an unforgettable Candlemas.

The great Candlemas classics

This winter festival is above all the perfect opportunity to share a moment with the family around a delicious sweet homemade pancake with familiar flavours, with simple recipes that we never tire of.

The butter-sugar pancake

This essential part of Breton culture is an unfailing success every Candlemas. The butter-sugar pancake, traditionally prepared with salted butter rather than sweet butter, is a delicious and easy to make recipe. Despite its simplicity, the greatest chefs praise it for one simple reason: it lets the crepe express itself. To give back all its letters of nobility to the butter-sugar crepe, one chooses an artisanal moulded butter, salted or semi-salted according to preference, and a light or brown sugar which is slightly melted at the end of the cooking of the crepe.

The crepe with jam

What better than a crêpe to reveal all the sweetness of a jam? To take advantage of this incomparable combination, you are free to choose a classic fruit jam (raspberry, strawberry, apricot, blueberry, bitter orange, etc.) or to indulge in more surprising recipes: apricot, flaked almonds, tonka bean and cinnamon, milk jam, rose petal jam, etc.

The lemon crepe

The lemon pancake, fresh and extremely simple, is also one of the great names of Chandeleur. It can be made by drizzling lemon juice over the pancake and sprinkling a little sugar on top, but it can easily be made into a more elaborate version if you feel like it. Put the zest of a lemon in a pan, cover with water and bring to the boil. Drain and fry the juice of two lemons with 75g of sugar in a large pan, then add the peel. Fry the pancakes in the sauce one by one and serve immediately.

The chocolate crepe

The chocolate crepe is a single ticket to our earliest childhood. It can take different forms: spread, melted chocolate, chocolate coulis, chocolate shavings... It can also be decorated with ice cream, Chantilly cream, flaked almonds, coconut according to taste... It's up to you to compose the pancake that will bring you comfort and tenderness with each bite.

The caramel and salted butter crepe

Two Breton specialities are honoured in this emblematic recipe for Candlemas. To enjoy these infinitely delicious flavours, nothing could be easier. All you need is a pancake and a salted butter caramel spread. Discover salted butter caramel in its most beautiful guise with Fauchon's salted butter caramel and Madagascar vanilla cream.

A Candlemas like no other

Candlemas is also an opportunity to discover the crepe in a new light. Here are some recipes for original fillings for Candlemas.

Frangipane pancake: Epiphany and Chandeleur together

Have you ever thought of combining the frangipane of the Galette des rois with the crêpe of Chandeleur? To do this, lightly roast 150 g of almond powder in a pan, then remove from the heat. Mix the cooled almond powder with 150g icing sugar, then add 125g softened butter and a beaten egg. Some people like to add a dash of rum to flavour the mixture. Spread the mixture on your pancakes, roll them up, place them in a buttered dish and add a final touch of icing sugar on top. Bake for 10 minutes at 200 degrees. It's ready!

Dark chocolate & coconut crepe

The marriage of coconut and chocolate is not new. For Candlemas, try it in a hot-cold version with a scoop of coconut ice cream drizzled with a 70% dark chocolate sauce. Serve immediately before the ice cream melts under the effect of the chocolate!

Pears & chestnut cream crepe

To make this recipe, you will need a chestnut cream jam, a small winter pear per person, a little sugar, a little butter, and of course, delicious wheat pancakes. Wash, peel and slice the pears thinly and brown them on both sides in a pan. Sprinkle with sugar at the end of cooking. Spread the chestnut cream generously on your pancakes, then arrange the pears on half of each pancake. Fold, serve and enjoy!