February 02 |
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Candlemas Day
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Candlemas Day (or Le Chandeleur as the
French call it) and St. Valentine's Day were both designed to
replace the Roman feast of Lupercalia, a fertility feast that involved a
symbolic purification of the land. Goats and dogs were sacrificed and their
skins were cut into whips. The priests, called Luperci, would run naked
through the streets, beating everyone they saw with their whips.
Candlemas refers to the practice of
the blessing by a priest of the church's beeswax candles with an aspergillum
(a liturgical wand) for use during the year, after which some of the candles
are distributed to the faithful for use in the home. In the Middle Ages,
blest candles were thought to chase the evil demons away thereby protecting
a home. |
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So let us join the French and celebrate the day
with Candlemas Crêpes. The recommended film is Fargo (1996)
because of the scene where Gaear (Peter Stormare) really wants
pancakes,
If he had tasted these crêpes,he might have wanted to stop at a
crêperie
instead of a pancake house. |
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Candlemas Crêpes
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Ingredients |
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1 cup flour 2/3 cup milk 1/3 cup sparkling water 3 eggs 1/4 tsp salt |
3 TB melted butter soft butter peach jam confectioners sugar |
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Instructions |
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1. Place flour, milk, sparkling water, eggs, and
salt in a food processor fitted with a meta! blade. Process for 10 seconds. Check that all of the flour has been dissolved and that none of it is sticking to sides. Set aside for 30 minutes. 2. Lightly butter crepe pan. Place over medium heat until a drop of water sizzles when dropped on the pan. Pour about 3 TB crepe batter on pan, tilting pan so that the batter covers surface. Cook over medium heat for about 30 seconds or until edges begin to brawn. Turn crepe over and cook for another 15 - 20 seconds. Remove from heat and place crepe on cake rack to dry. Repeat procedure. 3. When crepes are cooked, carefully spread surface lightly with soft butter, and then with a thin layer of jam. Roll up crepe and place on serving plate. Repeat procedure. When all crepes are rolled up, sprinkle with confectioners sugar and serve. |
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© 2012 Gordon Nary