Credit: Delaney Van on

The crêpe is a traditional French dish eaten all year round. But it also has its own national day: the Chandeleur. On this day, to ensure prosperity throughout the year, the tradition is to flip the crêpes while holding a coin in one hand and singing this song: ” La veille de la Chandeleur ; L’hiver se passe ou prend rigueur ; Si tu sais bien tenir ta poêle ; A toi l’argent en quantité ; Mais gare à la mauvaise étoile ; Si tu mets ta crêpe à côté. “


  • 250g of flour
  • 3 eggs
  • 50cl of milk
  • 2 tablespoons of oil
  • 2 tablespoons of sugar
  • Rum


  • Pour the flour into a bowl and form a well. Break the eggs into the centre and work the mixture into a smooth paste, adding 3 to 4 tablespoons of milk to prevent lumps.
  • Stir in the remaining milk in a stream, then add the sugar and oil. Cover with a cloth and let it stand for 2 hours in the fridge.
  • Check the fluidity of the dough before cooking it in a hot pan.
  • To keep the crêpes warm while you finish cooking, place them on a plate over a pan of simmering water.