Ginette Matthew's Light Crêpes are a forgotten 1940 recipe that was traditionally prepared for Candlemas (La Chandeleur) in France. The day is associated with making crêpes to bring good luck and predict sunny weather, a custom that dates back to medieval times.

In Brittany, crêpes are often made with buckwheat flour and served savory. In the Parisian tradition, sweet crêpes like Ginette Matthew's are flavored with lemon, sugar, and sometimes a splash of brandy or Calvados, and served with jam or sugar.

Traditionally, the crêpes are rolled or folded and sprinkled with granulated sugar, or spread with jam, honey, or a thin layer of butter. They are enjoyed warm, often with a cup of café au lait during the Candlemas celebration.

The crêpes are most closely linked to La Chandeleur (Candlemas) on February 2nd, a day when families gather to flip crêpes while reciting the proverb that the first crêpe predicts the summer weather.

The recipe uses a high proportion of butter, whipped egg whites, and a brief rest, creating an exceptionally light and airy texture that sets it apart from ordinary crêpes. The optional splash of Calvados adds a subtle, historic flavor twist.

Common errors include over‑mixing the batter, which deflates the whipped egg whites, using cold milk that prevents proper hydration, and flipping the crêpe before the edges have set, which can cause tearing.

Whipping the egg whites separately incorporates air, giving the batter a foam that expands during cooking, resulting in a lighter, fluffier crêpe. Using whole eggs alone would produce a denser texture.

Yes, the batter can rest for up to 2 hours at room temperature or be refrigerated for up to 24 hours. Cooked crêpes can be stacked with parchment and frozen; reheat gently in a skillet before serving.

The batter should be smooth, slightly foamy, and pourable. Cooked crêpes should be thin, golden‑brown on both sides, with a delicate, airy interior that springs back when pressed lightly.

Gourmandises TV focuses on reviving classic French recipes, especially forgotten or historic dishes, and presents them with clear, step‑by‑step tutorials that blend culinary history with modern home‑cooking techniques.

The channel emphasizes archival research, bringing back recipes from old French cookbooks, and often adds contextual stories about the era and author, whereas many other channels focus on contemporary trends or quick‑fix meals.