Every year on February 2nd, France celebrates La Chandeleur, also known as Candlemas Day or Crêpe Day. This centuries-old tradition was once linked to candlelight processions and good fortune rituals, but today it is mostly about something far more delicious: making and eating crêpes with family and friends.
A famous French custom says that you should flip a crêpe with your right hand while holding a coin in your left—if you succeed, prosperity will come your way in the year ahead. Whether you believe in superstition or not, Chandeleur remains one of the tastiest days of the year, celebrated with piles of golden crêpes and generous fillings.
In modern France, crêpes are no longer limited to tradition. You’ll see everything from vegan batters and gluten-free galettes to gourmet toppings like burrata, truffle oil, or salted caramel with peanuts. Social media has turned flipping crêpes into a performance art, and crêperies now treat crêpes and galettes as real culinary creations.
Galettes vs. Crêpes: What’s the Difference?
In France, there’s no confusion between galettes and crêpes—they are two very different culinary traditions. Galettes de sarrasin, made from buckwheat flour, are darker in color, more rustic in texture, and always savory. They originate from Brittany and are naturally gluten-free, traditionally prepared with nothing more than buckwheat flour, water, and salt. On the other hand, crêpes au froment, made with white wheat flour, are soft, pale, and slightly sweet. Their batter includes milk, eggs, and butter, making them perfect for sweet fillings and desserts. Together, galettes and crêpes form the heart of any authentic Chandeleur celebration, offering the perfect balance between savory comfort and sweet indulgence.
Buckwheat Galettes (Traditional Breton Recipe)
A rustic classic from Brittany, the galette was originally a poor man’s bread but has over time become the pride of the region. Made from humble buckwheat flour, this iconic dish is simple, hearty, and flavorful, serving as the base for endless savory creations across France.
Prep time: 15 minutes
Rest time: 2 hours
Cook time: 20 minutes
Serves: 4 (about 8 galettes)
Ingredients:
- 2 cups buckwheat flour
- 2½ cups cold water
- 1 tsp fine salt
- Salted butter for cooking
Instructions :
- In a large bowl, whisk the buckwheat flour and salt together.
- Slowly pour in the water and whisk until smooth.
- Cover and let the batter rest for at least 2 hours at room temperature.
- Heat a lightly buttered skillet over medium heat.
- Pour about ¼ cup of batter into the pan, and swirl to coat thinly.
- Cook for 1–2 minutes on the first side until the edges lift, flip, and cook another minute.
- Stack on a plate and keep warm.
Galette Complète: Ham, Egg & Cheese
Known as la complète, this signature Breton galette combines a tender buckwheat crepe with ham, a runny egg and melted cheese—the simplest, most classic savory combination in Brittany’s creperies.
Ingredients (per galette):
- 1 slice ham
- 1 egg
- ½ cup grated Emmental or Gruyère cheese
- Butter
- Salt & pepper
Instructions :
- Place the galette in a hot buttered pan.
- Sprinkle cheese in the center.
- Add ham, then crack an egg on top.
- Fold the edges of your galette into a square, and cook until the egg white is set.
- Serve hot with freshly cracked black pepper.
Forestière Galette: Mushrooms & Cream
A creamy French bistro favorite, this dish is rich and earthy, evoking the comforting flavors of a countryside lunch served in a Parisian café.
Ingredients (per galette):
- ½ cup sliced Button mushrooms
- 2 tbsp heavy cream
- ½ cup grated Emmental cheese
- Butter
- Salt & pepper
Instructions :
- Sauté mushrooms in a hot buttered pan, until golden.
- Place the galette into the pan, add the cheese and mushrooms, and drizzle the cream on top.
- Fold and cook until the cheese has melted.
- Season with salt and pepper to taste.
Nordic Galette: Smoked Salmon, Crème Fraîche & Onion Galette
This elegant galette reflects Brittany’s Atlantic roots with salmon and silky crème fraîche.
Ingredients (per galette):
- 2 oz smoked salmon
- 2 tbsp crème fraîche or sour cream
- Thin-sliced red onion
- Dill and lemon (optional)
- Salt & pepper
Instructions:
- Warm the galette in a pan.
- Spread crème fraîche on top, then add salmon and onion.
- Fold the galette gently and cook briefly.
- Finish with dill and lemon if desired.
Classic French Sweet Crêpes (Wheat Crêpes)
Soft, buttery, and thin as silk, these crêpes are a favorite at family gatherings in France. Each household swears by its own version, passed down through generations with small personal touches and secret ingredients, like a splash of rum or orange blossom water.
Prep time: 10 minutes
Rest time: 30 minutes
Cook time: 20 minutes
Serves: 4–6 (about 12 crêpes)
Ingredients:
- 1¼ cups all-purpose flour
- 2 eggs
- 1½ cups whole milk
- 2 tbsp melted butter
- 1 tbsp sugar
- 1 tsp vanilla extract
- Pinch of salt
- Butter for pan
Instructions:
- Whisk flour and salt in a big bowl.
- Add eggs and milk, then whisk smooth.
- Stir in butter, sugar, and vanilla.
- Let the batter rest for 30 minutes.
- Heat a pan (lightly greased if not non-stick). Pour a small ladle of batter and swirl to cover the surface evenly.
- Cook until the edges turn light brown, then carefully flip the crepe.
- Cook the other side for about 1 minute, until lightly golden, then remove and serve.
Salted Caramel Crêpes
If Brittany had a flavor, this would be it.
Ingredients:
- 1 cup sugar
- 6 tbsp salted butter
- ½ cup heavy cream
Instructions:
- In a pan, melt the sugar over medium heat until it turns amber.
- Remove your caramel from the heat, and stir in the butter.
- Slowly whisk in cream.
- Drizzle generously over warm crêpes.
Brown Sugar & Rum Flambé Crêpes
This is the ultimate French showstopper. Thin crepes are filled with caramelized brown sugar and a splash of rum, then flambéed tableside, creating a warm, aromatic, and visually spectacular dessert.
Ingredients:
- 2 tbsp butter
- ¼ cup brown sugar
- ¼ cup dark rum
Instructions:
- Melt butter and sugar in a pan.
- Slide in crêpe.
- Pour rum into your pan, and ignite carefully.
- Fold your crêpe and make sure it is completely coated in the butter, sugar, and rum mixture.
Chocolate Chip & Homemade Jam Crêpes
Every bite is a taste of childhood in this sweet crêpe, filled with chocolate chips and jam: comforting, nostalgic, and utterly irresistible.
Homemade Strawberry Jam
Ingredients:
- 2 cups strawberries
- 1 cup sugar
- 1 tbsp lemon juice
Instructions:
- Simmer all ingredients in a pan for 30 minutes.
- Mash slightly.
- Let it cool until chilled.
Assembly:
- Spread jam on crêpe.
- Sprinkle on semi-sweet chocolate chips.
- Fold your crêpe and serve.
No Chandeleur celebration is complete without a cup of brut cider. Lightly sparkling, crisp, and slightly tart, it balances out salty galettes and sweet crêpes perfectly—just as they do in Brittany.
Valentine Marchou is a French journalist with a keen eye for culture, lifestyle, and society. After honing her skills in several French newsrooms, she now aims to tell stories that bridge French and English-speaking worlds through art, food, and everyday life.
