Every year on February 2nd, French families and friends gather to celebrate La Chandeleur, also known as Candlemas.
La Chandeleur finds its roots in both pagan and Christian traditions. Long before it became associated with Christianity, the holiday marked the midpoint of winter and celebrated the return of light. 
The Romans observed this day with torchlit processions honouring the god Pan, while in Celtic traditions, it was linked to Imbolc, a festival celebrating fertility and the first signs of spring.
With the rise of Christianity, La Chandeleur became Candlemas, a feast commemorating the presentation of Jesus at the Temple, 40 days after his birth. Over time, Chandeleur also absorbed folkloric beliefs. One popular superstition holds that flipping a crêpe with one hand while holding a gold coin in the other ensures prosperity for the coming year.
How to make Buckwheat Crepes
Buckwheat Crepes are part of the French food culture. The tradition comes from the Brittany region and are served hot with different savoury or sweet fillings. Buckwheat despite its name is not related to wheat. It is gluten free and is a highly regarded source of rutin, a potent flavonoid. Buckwheat is rich in essential nutrients, essential amino acids, which are the building blocks of protein, fibre, Protein (6 grams per 1/4 cup serving).
Ingredients
- 1cup plant based milk, I use oat milk and sometimes add a bit of sparkling water or light beer.
- 2 eggs or for vegan alternative (chia seeds soaked in water for example or check my favourite eggs substitute)
- ½ teaspoon fine sea salt
- 1cup buckwheat flour
- Ghee or butter to cook the crepes
- Whatever you wish for the filling
Instructions
Make the batter
- Place the buckwheat in a bowl, make a well and add the eggs or substitute and salt. Start mixing adding the liquid chosen slowly until smooth. It’s good to let the batter rest for a couple of hours. If weather is hot place it in the refrigerator or leave it on the bench covered.
Cook the crepes
- Place some ghee or butter in a 12-inch pan over medium heat. Once hot, use a paper towel to rub the butter all over the bottom of the pan to lightly coat.
- Swirl a small ladle of batter, gently moving the pan to evenly coat the bottom. Let cook until golden brown in spots on the bottom, Using a spatula, loosen the edges of the crêpe, then either like we do in France flip it or use your spatula (or fingers) to turn it over. Cook until golden in spots on the other side, about 30-60 seconds longer. Slide the crêpe onto a plate. Cover to keep it warm
- Repeat with the rest of the batter, whisking the batter and rubbing the pan with a bit more butter/oil between batches. Stack the crêpes as they’re cooked.
Choose your Filling
For savoury I love adding mashed avocado (can be guacamole) and tomatoes cut in small pieces, cooked zucchinis, asparagus, spinach and mushrooms, fresh goat cheese or vegan cheese with roquette,cherry tomatoes and cucumber.
Sweet: Lemon juice and honey are fabulous or coyo, honey and slivered almonds or cooked apples and cinnamon.
Have fun! Unleash your creativity!