Today is Candlemass, the Chandeleur, (in French) 40 days after Christmas. Its name comes from the  word 'chandelle' (candle)

In the beginning, it was the festival for the god Pan, where Romans ran down streets waving torches. In 472, the pope Gélase 1st decided to Christianise the festival and made it the day that Jesus was presented to the temple and where he met Simon. The festival of Pan and torchlight became the day of light (Jesus - light of Israel, light of men) And processions were organized with candles. The candles were blessed and carried home carefully, for, as the saying went, "He who brings home the candle still lit will not die during the year."The candle was also supposed to guard against lighting if lit during a storm, and a few drops on eggs would ensure that they hatched.

Today, the festival is mainly about crepes, and crepes are the traditional fare for dinner at candlemass. (crèpe ) A “special” on Shrove Tuesday, which in northern climes, marks the beginning of Lent, time of confession, abstinence, and pious renunciation, while “in Latin countries it is a binge, the hilarious last day of carnival, known in France as Mardi Gras!” The egg, the crespèu, and the omelette, pagan symbols all invoke the sun, fecundity, and life itself...

So today I will make crepes for dinner, and we will light all our candles because it is part of the tradition! (a tradition that goes way, way back in time!)

Crepe recipe:

• 1 1/2 cups flour 
• 2 cups milk 
• 2 eggs
• 1 1/2 Tblspoon oil
• 1 Tblspoon Sugar 
• pinch salt

mix in blender (it should be very runny - add milk to get the right consistancy)

You are supposed to let them sit an hour before cooking, but who has an hour? They are definitely good the next day if you have any batter left!

heat up pan -> you know it is hot enough when you toss a little water on it and the water dances. With a potato stuck on a fork, grease the pan with oil. Keep a little bowl of oil nearby with the potato sitting in it.

Pour in batter, I usually use a ladle. Disperse it thinly by rotating the pan. Flip it when the edges begin to dry and you see little bubbles. Do not despair, the first one is always the worse. They must be Very Thin.

Experiment, have fun! they are terrific with everything. The French eat them with sugar and butter, or lemon and sugar, or jam, or just butter, or just sugar, or melted chocolate, or...you get the idea!