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Candlemas: our pancakes recipes from Franche-Comté

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Candlemas: our pancakes recipes from Franche-Comté
02.02.2022

Every year, on February 2nd, it is Candlemas. For the gourmets, it is especially the day of the pancakes! But do you know where this delicious tradition comes from? If its origins are still unclear today, there are several explanations.

The origin of this festival is above all religious. It is indeed on February 2nd that the baby Jesus was presented in the temple, exactly 40 days after Christmas. On this occasion, the Pope of the time, Gelasius I, had the idea of organising candlelight processions, hence the name "Candlemas". Believers were invited to march in holding candles and singing. To comfort them after their long march, Gelasius I is said to have prepared a cake of flour and eggs. Over time, his recipe is said to have evolved into the recipe for pancakes.

Candlemas also has its origins in pagan festivals. From 2 February onwards, the sun rises earlier and earlier and the days begin to lengthen. At that time, the round shape and golden colour of the pancakes symbolised the sun and marked the end of the winter period. According to a proverb from 1922, "at Candlemas, winter passes or becomes strong". In the countryside, Candlemas also referred to the fertility of the land; if the farmers did not make pancakes on Candlemas Day, the wheat would be bad the following year. Making pancakes was an opportunity to use the leftover flour from the previous season, to prevent it from going to waste. Many superstitions arose afterwards; it is customary to blow the first pancake with the right hand while holding a golden Louis in the left hand, in order to ensure the wealth of the family for the coming year.

In any case, Candlemas is the perfect excuse to enjoy good pancakes with family and friends. And for even more conviviality, we suggest below some ideas of "crêpes comtoises", to be enjoyed without moderation!

Recipe:

For about fifteen pancakes, you will need the following ingredients:

  • 250g of flour
  • 2 eggs
  • 1/2 litre of milk
  • A pinch of salt
  • A tablespoon of oil

Mix everything together until you have a smooth dough, and let it rest for about an hour.

Ideas for toppings:

  • Pancakes with Mont d'Or cheese and mountain ham

Prepare the pancakes and a homemade béchamel sauce beforehand. Spread a little béchamel on each pancake. Add ham cut into pieces and cover with melted Mont d'Or. Roll up the crêpe and do the same with all the crêpes. You can eat them as they are or put them in a dish to bake in the oven.

  • Pancakes with Morteau sausage, potatoes and Cancoillotte cheese

Cook the potatoes with the skin on in a large volume of boiling water for 25 minutes. Peel them and cut them into slices. Cook the Morteau sausage in a pan of simmering (but not boiling) water for 40 minutes. Drain it and cut it into slices. Finally, cook the crêpes on each side, and place slices of potato, sausage and a generous tablespoon of cancoillotte on each.

  • Pancakes with Comté cheese, lardons, candied onions and white wine from the Jura

In a frying pan, sauté the lardons in turn, stew the finely chopped onion and then sauté the mushrooms. Mix everything together and add the chopped walnuts, chopped parsley, grated comté cheese, a spoonful of crème fraîche and a glass of Jura white wine. Leave to simmer for 10 minutes. Spread your filling on the previously prepared pancakes. You can also bake the pancakes in the oven for 10 minutes at 170° in a buttered dish. Sprinkle them with the remaining grated Comté cheese and cover the dish with aluminium foil to prevent the pancakes from drying out.

  • Pancakes with morels & white ham

Cut the white ham into cubes. Melt a little oil or butter in a pan. Cook a previously peeled and chopped shallot, without colouring it. Add the morels and the diced ham. Add 20cl of fresh cream, salt and pepper. Stir over a low heat for about 10 minutes, until the mixture thickens. Pour the mixture over each prepared pancake.

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