After the Yule log for the end-of-year celebrations and the galette des rois to celebrate Epiphany, you’ll surely have a little room left for the sacrosanct crêpes de la Chandeleur? After trying Cyril Lignac’s recipe for galette des rois with frangipane, why not try the easy crêpe recipe from France’s favorite chef? Forget dry, store-bought crêpes and lumpy batter, because today Cyril Lignac reveals the secrets to his foolproof crêpes. Foodies of all ages are sure to come back for seconds!
What is Candlemas? And why do we eat crêpes on February 2?
Celebrated on Monday, February 2, 2026, Candlemas has its origins in pagan and Christian rituals. Originally a Roman festival known as the “festival of candles,” it was Christianized in the 5th century by Pope Gelasius I to commemorate the Presentation of Jesus at the Temple. With their round shape and sun-kissed color, pancakes symbolize the return of light and prosperity…
And today? Every year, at the beginning of February, food lovers eagerly await Candlemas to eat crêpes, generously topped with spread, salted butter, sugar or chestnut cream. On February 2, to make sure you don’t miss out on your crêpes, discover a powerful ally in your kitchen: Cyril Lignac! To the delight of budding chefs, the famous chef shares his recipe with us! Ready to flip crêpes with your family?
Cyril Lignac’s crêpe recipe:
Ingredients:
- 250 g flour
- 3 tablespoons caster sugar
- 3 eggs
- 500 ml milk
- 1 pinch of salt
- 2 tablespoons vegetable oil
To add a little more flavor to your sweet pancakes à la Cyril Lignac, you can flavor them with rum, orange blossom water, or add a little vanilla extract. (Still no Espelette pepper, sorry…)
Preparation:
- In a bowl, mix the flour and sugar and add a pinch of salt.
- Add the eggs one at a time, taking care to whisk the mixture between each addition.
- Gradually pour in the vegetable oil, then the milk, and mix thoroughly.
- Flavor the pancake batter according to your tastes and preferences (rum, orange blossom water, or vanilla extract).
- Ideally, let the crêpe batter rest for at least 1 hour. If you’re in a hurry, you can start cooking without letting the batter rest.