The History of Candlemas and How to Make Crêpes


Well hello everybody, a special episode today as we look over one of France’s greatest holiday, “La Chandeleur”, known as “Candlemas”
in English, the day of the crêpes! But what is Candlemas and what makes it so great? Well stay tune as I briefly go over its history
and then show you how to make these very crêpes. Unless you just want to know the recipe to
stuff yourself, and in that case, skip to the timestamp in the description… In France, and around the world, Candlemas is celebrated on the 2nd of February, which is 40 days after Christmas, the supposed birth of Baby Jesus. According to the Gospel of Luke,
this date, therefore, symbolizes the time when Jesus was brought to Jerusalem to be
presented to God. As such, Candlemas is also called “The Feast
of the Presentation of Our Lord Jesus”. According to the Torah, it
would have also been the day the Virgin Mary got purified after giving birth, hence why
it is also referred to “The Feast of the Purification of the Blessed Virgin Mary”. Yes, that is a lot of names with a lot of
words. You can imagine why the holiday is heavily
centered on the aspect of purification and, if the word “candle” in Candlemas didn’t
tip you off, on light since Jesus often referred himself as “The Light of the World.” It is probably no coincidence that these celebrations
occurred during February since, from the Ancient Roman times, it had always been a period of
purification. The word February, itself, coming from the
Latin word “Februa”, an ancient celebration focused on purifying yourself after too many
orgies. The holiday is actually one of the oldest
feasts of the Christian church with texts recounting sermons as early as the 4th century
in Jerusalem. But at first it was a relatively minor celebration,
likely because of a lack of crêpes. That changed during the Justinian plague in
541, which broke out in Constantinople and killed thousands. As a result, Emperor Justinian ordered a period
of fasting and prayer, and on the 2nd of February, a solemn prayer to ask for deliverance from
evil, which apparently worked. And as any good scientist would tell you,
correlation does equal causation. That miracle was thus attributed to this celebration
and subsequently, Candlemas became much more important. But then, why crêpes? Well, other than the obvious answer that they
are freaking delicious, tradition wants that Pope Gelasius the First had pancakes distributed
to poor Pilgrims came to celebrate Candlemas in Rome. Although it is believed that it actually came
from a Pre-Roman tradition of offering cakes during the Lupercalia, a celebration later
known as “Februa” and that took place on the 15th of February. Finally, its round shape and gold color is
reminiscent of the solar disc, and thus, symbolizes the return of Spring after the cold and dark
pit that is winter. But also, reminiscent of the halo often depicted
on portraits of saints. But frankly, one of the beauties of being
secular is that you don’t need to know all this. You don’t need to bother with the boring
prayers and masses, and the challenging fasting parts. No, being secular means you get to enjoy the
fun parts of religious holidays, and the fun parts only. And to me, that means stuffing myself with
crêpes for an entire day! So on to the recipe. For the recipe, you will need 250 grams of
flour, 60 grams of butter, don’t bother softening it since it’s going to be melted,
5 grams of salt, 6 whole eggs, 600 millimeters of milk, 4 table spoons of water and finally,
some gnôle, which you guys call “Eau de Vie”. Now, if your great grand-mother didn’t think
of bottling some gnôle, then blame her for her lack of foresight and pick any good, strong
liquor like Cognac or a dark rum. To start, you’re going to want to heat your
milk on a medium – low setting and leave it there until it is just about boiling. Do NOT let the milk boil as it spills over
very quickly. While you wait for the milk to inevitably
spill over, take a large bowl, which in France we call “Cul de Poule”, meaning Chicken’s
ass, and pour in your flour. With a clean finger, make a well in the middle
where you will crack all your eggs in and then use a whisk to combine them together. Once that’s done, add the salt and the water,
and whisk again to incorporate it all. At this point, you might think this looks all
very bland and, like most problems in life, we can fix that with some alcohol. Add four teaspoons of whatever alcohol you
chose. Although, if you’re clumsy enough, you might
spill over half the bottle by “accident” wink wink. And now I can hear concerned mothers wondering
if this recipe is safe for their precious blond child. Well, I am no expert, but I am pretty sure
the alcohol burns off when you cook them. As far as I know, I’ve been eating these
ever since I was child and while I am overweight, I am not a drunk. With your dough nice and boozy, and hopefully
yourself too, you want to whisk again to combine all this together and put this on the side
while you take what’s left of your milk after half of it poured over unto the floor. In the hot milk, you want to add the butter
to melt it together into buttery milk mixture. This is one of the particularities of this
recipe as the abundance of butter it demands ensures you do not have to grease your pan
between each crêpe while giving them a delightful, buttery taste. Once the butter is entirely melted, you want
to slowly pour the milk mixture into your batter with one hand while vigorously whisking
with your other hand. It is important that you whisk vigorously
as to avoid forming lumps! And voilà! If you’re making exclusively sugary crepes,
you can add a table spoon of sugar or two just for taste although your toppings should
be sweet enough. Otherwise, you’re done. Quick and easy right? Covered, the dough should last a couple of
days in the fridge but don’t keep it too long since it’s raw eggs, milk and flour. And now on to making crêpes. And we can do that immediately because, unlike
most crêpe recipes, this dough doesn’t need to rest! For this, you want a shallow and wide pan. In France, most households have designated
“crêpes” pan just for that, which shows how seriously we take this holiday. I’m sure you can find a similar pan on Amazon. You want to set your heat on high and make
sure your pan gets very warm. When your pan is hot enough, have your Grandma
lightly grease it since you’re incapable of doing anything yourself. Quickly mix your batter to make sure flour
didn’t fall to the bottom, which I recommend doing regularly. And then take a huge scoop of batter, cover
your hot pan and just pour back into the bowl any excess dough. And now, you just have to wait. Eventually, the crêpe will stick off the pan
by itself and that’s when you pretty much know it’s cooked. (That side is cooked) You can gently look under to make sure though. If they’re clean, don’t be shy and use
your little fingers. And now that you’re ready, confidently take
the pan in your hand and firmly jerk it upward to beautifully flip the … Et merde. Anyway, nothing editing cannot hide. Bravo! You now know how to make crepes! Thus, making you more French than this abomination. Now, since 8 table spoons of bathtub alcohol
wasn’t enough, how about we make a Crêpe Flambée? For this, pick a strong alcohol, in this case,
I chose a Dark Rum, and warm it up on a low fire. Meanwhile, make another crepe which you will
then cover with Brown sugar while your mother refuses to leave the camera’s field of view. When the alcohol is warm, make sure everyone
you wish to impress, or intimidate, is in the room and remove it from the fire. With a box of matches nearby, confidently
pour the alcohol over the crêpes. And then quickly get your box of matches,
light it up and hover it ABOVE the alcohol. Here, we didn’t use all of the Rum cos the
crepes was for my 6 years old nephew. Nevertheless, the flames are quite impressive
and, if you still have your eyebrows left, you will definitely turn on your date. These crepes are a great way to spend a good
afternoon with friends and family. They’re quick, easy and fun to make, and
you can put a wide range of toppings on them. Jam, Nutella if you don’t care about tropical
forests, chocolate sauce, custard, fruits, more alcohol, fruits in alcohol, alcohol with
alcohol and more. Personally, I love covering my crepes with
“crème de marrons”, a delicacy that you might find in the hipster aisle of your hipster
supermarket. Or even just covering my crepes with brown
sugar and then pouring the juice of half a lemon unto it, to create a sweet and acidic
wondrous paste. Well, thank you for watching. I hope you will give crepes a try someday,
I know I always have a good time whenever I do. I intend on uploading more recipe in the future
so if you enjoyed this, please consider subscribing and further supporting the channel by liking,
commenting and sharing. This was Barris. I will see you in two weeks, but until then
my friends, Merde!

Comments 65

  • I'm commenting in hopes that YouTube's algorithm will notice your channel somehow. Keep it up with those sweet animations. I have been raised with French culture since I was a kid but I didn't know about this crepes on Candlemas thing!

  • This one is cheeky and I like it. Nice edits. Great video, but stop showing up all of us other history channels this much!

  • Nice vid!

  • Hello everyone,

    I hope you enjoy this recipe! If you didn't, don't worry, this will remain an exceptional part of my channel and I will still mainly focus on history/language, at least for the moment.

    Just want to give a huge shout out to my mom and Grandma for helping my incapable ass. Btw, in France, it's traditional to hold a gold coin in your left hand while flipping the crêpe (properly) with your right hand for good fortune so make sure to give that a try if you can (I've never done it but oh well).

    Sorry for the pop sounds and weird breathing, I just moved apartment and simply forget to put my 'pop' filter on the mic…

    Merde to y'all and Bon Appétit!

  • How To Basic has a French accent now?

  • History and food? My two favorite things! I haven't had crepes since I was in elementary school almost 15 years ago. I'm definitely bookmarking this and I wanna make them sometime soon.

    Also, "I'm a disgrace to my country." Had me dying.

  • Beware of fanatical Christians my friend, they could burn you for blasphemy. Haha
    I really enjoyed this. I saw in comments that you were inspired by Monthy Python. It's a really great source of inspiration and influence, indeed. It's a big deal to borrow some good stuff from immortal classic for creating something new and fresh. Great work my friend, keep it up.

    One more remark. I listened to this from a crappy laptop with no low frequencies, and music seemed a bit loud to me from time time.

  • 2:21 Those illustrations! This channels never fails to amaze me! 😂😂😂

    BTW That is a real nice kitchen!

  • You make my day, funny and well ilustrated vid! But sorry, I can't continue to comment, I have crêpes on fire, greetings from France …🍺

  • Fun fact: here in Galicia (northwestern Spain) it is a common joke that the crêpe is actually a bad copy of our filloa (a traditional Carnival food very similar to a crêpe but generally thicker, without butter and in some places with pig's blood) that the French made during the Peninsular War.

  • South park surely got a new style… But the canadians never change….

  • barris …send me some crepes u lil bitch 😘

  • Great video

  • Love your videos more each time. Your sense of humor really makes your videos stand out and makes them really fun to watch. Congrats on nearing 500 subs, and here's hoping for 500 more!

    Also these look absolutely delicious, I'm going to have to try to make these (and disappoint the entire country of France in the process).

  • i thought everyone had a crepe pan

  • i know you skipped to the cooking part

  • Ohhhh man your narration and use of sound effects are just exceptional!

  • Channel is coming along very nicely! First channel I've hit the notification bell on.

  • This video was phenomenal when it came to humour but I truly lost it when your grandmother took over because you kept flipping crêpes around the stove.

    RIP your nephew, and a very well deserved congratulations on nearly 500 subscribers. Definitely not enough for a channel that manages to maintain this type of quality (or even half of that) in the editing department.

  • wait,crepes with cognac???,i NEED to try that!

    -A stupid belgian 😉

  • WAIT WE NEED TO LET THE DOUGH REST

  • First I want to say an early congrats on your 500 subs since its probably going to happen today easily.

    Secondly I wanted to say I think you are spending too much time with us Canadians. I am hearing our accent in you now. I mean there's worse things than having a Canadian in you.

    and Thirdly great video once again. I never knew I needed history about Crepes haha

  • What is in the can again?

    Also, thank you for the brilliant recipe!

  • Another fantastic video Barris, many congratulations on hitting the 500 subs! The Life of Brian style (including the theme tune, so extra points) you took for the history bit fit well for the feel you were going for. Editing worthy of the Pythons themselves. 🙂 Interestingly, us UK folks have a similar holiday in Shrove Tuesday, more commonly known as Pancake Day. Bet you can't guess what we traditionally eat on that holiday…

  • I'm very not mad at your food playlist name being Bone Apple Tea.

  • Funny mate, subbed 🙂

  • Great video. Very funny as well. Going to do this!

  • ""La Chandeleur", l'une de nos meilleurs fêtes" => You're god damn right!
    I loved this one Baris! A ton of humour and good taste, you actually killed me on some jokes ahahah. Your channel becomes better and better and I'm glad of it.

    For those who are afraid of beein drunk just eating, most of the alcohol is supposed to evaporate with the cook… in theory! wink wink

  • I was kinda expecting a joke at 4:02. Kinda disappointed :'3

  • What a incredibly informative and funny video, thank you!

  • My girlfriend does those but she calls them pancakes! ps: I e-mailed you.

  • Woah want expecting an upload so soon!!! This was a super cool video. Loved how you blended history with an actual how-to! Super entertaining. I may make a video titled " attempting to make crepes like Barris!" And the another one following it titled "Merde!"

  • Fun history brought me here
    SUBSCRIBED

  • Man I just love your editing and humour. Brilliant. It must take you so long! Very Python-esque, that must be an inspiration? I'm watching on a different computer today and the sound is a bit hard to hear, sounds very bassy and the music was quite loud. The pancake/crepe halo is genius. You even made me watch something I never ever watch, cookery youtube. I might even try a boozy crepe tonight. However, I'm a much better tosser than you. PS wasn't Lupercalia also the origin of Valentine's?

  • Wonderful
    Fun History brought me here
    SUBSCRIBED

  • This channel is a masterpiece of editing, humour, and knowledge gifting!

  • Are you going to do The hunchback of Notre dame video?

  • I did not expect you to become a cooking channel, but I approve wholeheartedly! You (or your family) have a beautiful looking kitchen. Have you seen how decadent dessert crepes are in Japan? I miss those (but yours looks great too)

  • Fun History brought me here
    Subscribed

  • Fun history brought me here Subscribed

  • COOL
    I AM YOUR 680th SUBSCRIBER
    FUN HISTORY BROUGHT ME HERE

  • FUN HISTORY SHOUTED YOU OUT THUS I SUBSCRIBED

  • Subscribed

    Don't say thank you , say it to FUN HISTORY
    He gave you a shout out thus i subscribed

  • FUN HISTORY BROUGHT ME HERE
    I AM YOUR 700th SUBSCRIBER

  • Incredibly entertaining to even watch and listen to your cooking! This would definitely be a fun addition to your already fantastic channel, so I'd love to see more proper French cooking!

  • How to make pancakes with alchohol

  • Music at 2:45?

  • Makes me want some crepes and strawberry jam! Thanks for videos

  • 1:34 But you see, Littlefinger should have won

  • I came here because of banger of a comment about Gus Johnson looking like a dollar store DiCaprio

  • BWIAN , A BOY NAMED BWIAN !

  • Barris, I am SO torn. Every opportunity to make crepes is an opportunity NOT spent making gaufres de Liège. What do I do?

  • So great! I can't wait to try out the recipe!

  • « À la Chandeleur, l’hiver passe ou prend vigueur. »
    “On Candlemas, winter passes or gets vigorous.” That Chandeleur proverb is the origin of the Groundhog Day meteorological superstition.
    Personally: the BEST topping for crêpes is maple syrup! 🍁❤️
    My Québécoise mother and my Irish grandmother put drops of rum in my eggnog… that would explain a lot. 🤪

  • Ton anglais est génial !

  • so that's how you make em! Awesome.

  • Raymond Olivier n'est pas d'accord avec le manque pastis et de bière dans votre pâte

  • They are like easter European pancakes

  • Dude, you should totally tranform into a history + cooking channel.

  • The Plague of Justinian is thought to have started in Egypt.

  • I remember last time you made crepes with caramel

  • Is alcohol really included in crepes ingredient? Unheard of.

  • Came because of Reddit, not leaving anytime soon! Hilarious video, I know how i'll be spending next Sunday (February 2nd)- Crepes and B99 season 7!

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