Pancakes and Fête de la Chandeleur

I often wondered why pancake paraphernalia started arriving on the shelves in the supermarkets so far before Shrove Tuesday in France.  Thanks to a posting on a forum I belong to I now think I understand. 

 

 

Fête de la Chandeleur is the Catholic holiday of Candelmas which falls 40 days after Christmas Day, on 2 February every year.  This date is fixed, unlike Shrove Tuesday, Pancake Day in the UK, which is tied to the moving date of Easter. 

 

The pancakes are eaten in the evening, traditionally by candlelight, and every member of the family tosses a pancake with the handicap of holding a coin in the hand they write with and using the other hand for holding the pan.  A successful toss ensures prosperity in the year ahead and for farmers, a good harvest.

 

Back in the 80s two friends and I all had birthday within four weeks of each other.  We would each do lunch for the birthday girl.  On my 37th birthday, my friend Viv made me stuffed pancakes which I loved ever since.  I don't suppose the recipe is exactly the same as hers but this is the one I have used for the years since then.  It is very popular in my family.

STUFFED PANCAKES

Bacon - small pieces like lardons
Roast chicken in bitesize pieces or fresh chicken breasts cut into small pieces
Onion
Mushrooms
Frozen peas
Garlic clove
Herbs
Salt and freshly ground pepper
Cornflour
Milk
Cup a soup
Cheddar cheese


First make some pancakes.  I usually cook mine a day in advance, making twelve for this dish which I fridge until the next day and extra for eating straightaway with sugar and lemon juice, or butter and maple syrup.

Fry bacon, mushrooms, onions and a crushed garlic clove and then add chicken, peas, herbs, salt and pepper. 
If using fresh chicken put this in at the same time as the bacon.
In a mug mix some cornflour with a leek and potato cup a soup and half a mug of milk.  Add boiling water to top of mug and stir well before pouring over the contents of the frying pan. 
Stir gently and allow the sauce to cook through. 
Cool the mixture a little and use it to fill pancakes. 
Fold in the sides and roll into neat packages. 
Place them in an ovenproof dish and cover with cheese sauce, finishing by sprinkling grated Cheddar cheese on the top. 
Cook in the oven until heated through and cheese is golden and bubbling.  
Enjoy!