Today is Candlemas! And Candlemas means... pancakes! But if you want to treat yourself while taking care of your health, don't panic: we've found a delicious, healthy, and indulgent recipe so you can enjoy this day without any guilt.
Why do we eat pancakes on Candlemas Day?
Every February 2nd, Candlemas returns, a time when light is celebrated and pancakes take center stage! In France, this day is synonymous with pancake batter, flour, milk, eggs, a little oil or butter, and a hot, sizzling pan. Their round shape and golden color sometimes evoke a little sun, a symbol of renewal, but this poetic image is just one explanation among many.
There are several stories surrounding this tradition.
For example, it is said that Pope Gelasius I distributed simple pancakes to the faithful to comfort them in the middle of winter. Over time, this recipe evolved into the pancakes we know today, adapted to all tastes, whether light, indulgent, wholemeal, or even healthy, made with plant-based milk, oat flour, orange blossom water, a hint of cinnamon, or a sweetener such as honey, agave syrup, coconut sugar, or unsweetened applesauce.
Other traditions come from rural areas: in the past, people believed that it was essential to make pancakes to bring good luck to future wheat harvests. They would use their last reserves of flour, sometimes mixed with small amounts of water, to make a soft batter. They let it rest, poured it little by little, and let it cook until they obtained a soft and delicious crêpe.
Whether you prefer the religious, symbolic version or the one based on popular beliefs, one thing is certain: Candlemas is the perfect time to treat yourself, whether with sweet or savory pancakes, healthy, easy, high-fiber pancakes topped with fresh fruit, dark chocolate, plain yogurt, hazelnut spread, or any other topping that awakens the taste buds.
So... grab your frying pans and crepe makers and let's make this honey crepe recipe created by Natacha-@ellemange_saint, a passionate advocate of healthy, easy, and elegant cooking and content creator on Instagram.
She offers a light, balanced, and flavorful version, ideal for anyone looking for a healthy recipe without compromising on the pleasure of a soft and delicious crepe.
- 15 heaped tablespoons of organic T65 flour
- 6 eggs
- 2 large glasses + 1/2 glass of plant-based milk (approx. 500g)
- 17g melted butter (approx. 2 tablespoons)
- 3 tablespoons agave syrup
- 1 level tablespoon ground cinnamon or 1 tablespoon vanilla extract, or 1 vanilla pod (infused in the plant-based milk)
- 1 tablespoon aged rum (optional)
- 1 pear, peeled and sliced
- 1 tablespoon coconut oil
- 1 capful vanilla extract
- 1 heaping teaspoon or 1 tablespoon lavender honey
- 1 pinch cinnamon (optional)
- 1 lime
- 1 egg yolk
- 30g butter
- Approximately 20g agave syrup
In her recipe, Natacha chose to use our Luberon lavender honey to caramelize her pears, and this choice is far from insignificant. The creator loves this honey for its delicate fragrance and natural sweetness. As she so aptly puts it:
“So delicious and subtle, this honey really has a divinely inimitable taste ❤️” — Natacha-@ellemange_saint.
This creamy, floral, and elegant honey enhances fruit without ever masking its flavor, making it the perfect accompaniment for light yet indulgent winter pancakes.
Discover our creamy, fragrant Luberon lavender honey, ideal for Candlemas, now at Hédène.
The least caloric crepe is generally a light crepe made with whole wheat or oat flour, prepared with plant-based milk (soy, rice milk, almond milk) or skim milk, and very little fat.
For the crêpe batter, mix together in a large bowl a base of flour (wheat or buckwheat), an egg (or egg white to reduce calories), a small amount of water or milk, a pinch of salt, a little vanilla sugar (or none to avoid added sugar), and just a teaspoon of coconut oil or olive oil.
The best flours to use for healthy pancakes:
Whole wheat flour: higher in fiber and lower on the glycemic index than white flour.
Oat flour: makes pancakes moist and delicious, and is very easy to work with.
Buckwheat flour: ideal for gluten-free pancakes (in the form of buckwheat galettes), with a rustic, natural taste, perfect for savory pancakes.
Almond flour (in small quantities) or coconut flour: to add a touch of flavor and a soft texture (best when mixed with oat/whole wheat flour).
