In spite of the 3-6″ of snow falling throughout the afternoon on the ground (and on our cars), we had a lovely time celebrating (enfin) La Chandeleur on Sunday, March 1. Postponed from the original date, we might have canceled again however Evelyne had already made +200 crêpes so some ventured and bravely drove over the rivers and through the woods to the Purdy home.
Normally celebrated on the 2nd of February, Chandeleur marks the end of the Christmas period coming exactly 40 days after Christmas. The word “chandeleur” comes from “chandelle” meaning candle. Marking also the halfway point between winter and spring, (like Ground Hog’s Day) in France families celebrate by eating crêpes, which are round and golden like the springtime sun. Given the weather we experienced, it seems appropriate that there are numerous proverbs warning of the consequences of specific weather at Chandeleur: “Soleil de la Chandeleur, annonce hiver et malheur” (if it’s sunny at Candlemas winter will continue bringing bad luck). Others warn of 40 days lost if snow was still on the ground “Chandeleur couverte, quarante jours de perte” and even the exact opposite of the first, heralding in good news if the day was fine: “Si la chandelle est belle et claire, nous avons l’hiver derrière”. Confusing!
Taking advantage of the lateness of our celebration and its proximity to La Fête du Carnavale, Hospitality Chairwoman, Nancy Callahan featured beautiful decorations around a combined theme of candles and Mardi Gras, creating a festive, warm and inviting look as guests arrived. (Merci Nancy – c’était très beau!)
Delicious crêpes were served: both simple ones for each to garnish as they chose and also orange-flavored crêpes ceremoniously flambées au Grand Marnier. A choice of du vin simple et mousseux or du cidre were offered to accompany our crêpes (we tasted 2 different ones: un cidre Brut and un Rosé, both from Normandie) and some tried a peach-flavored Bière from Belgium![/vc_column_text][/vc_column][/vc_row]
Evelyne then gave a demonstration of the proper technique for buttering la poêle, measuring and pouring the batter with une louche, turning with the wrist the batter to thinly coat the pan, letting it sit and cook, and, once the edges have begun to lift, flipping the crêpe in the air to turn it over and cook on the other side. Guests then took turns to try their hand.
