La Société Française de St. Louis Invites You To…
Candlemas Throughout the Year: How to Make and Enjoy Dessert Crêpes
French culture is not only intellectual, with a rich tradition of writers and filmmakers, but also deeply culinary, with considerable differences between the regions of France. The crêpe of Brittany (the galette) is not the same crêpe as that of Lyon, where street vendors sell sweet crêpes in pedestrian zones, and restaurants offer both sweet and savory options for a full meal.
For this evening, the focus is on the dessert crêpe, with toppings ranging from a simple pinch of sugar to jam, fresh fruit, chocolate spread, or crème Chantilly. There is a flavor for everyone.
The demonstration follows the simple recipe from the cookbook of Françoise Bernard: 150 g. of flour, 2 eggs, approximately 1.5 cups of milk, 40 g. of melted butter, and a pinch of salt. Guests can either garnish a crêpe already prepared, OR make their own on an electric crêpe-maker before adding their chosen toppings.
What is Candlemas?
Candlemas, the "festival of crêpes" or "festival of candles," is celebrated on February 2nd in France, forty days after Christmas. In the Christian tradition, it marks the presentation of Jesus at the Temple, where Simeon recognizes him as the Light that reveals itself to the nations. In pagan tradition, the Romans celebrated the Lupercalia in honor of Faunus, the god of fertility and of the flocks.
About the Host
Anne Mozolewski, a native of Lyon, France, is a board member of La Société Française de St. Louis. She came to the US to attend college and received her MBA in logistics and finance at UM-St. Louis, where she met her future husband. Now married for 24 years, they have two adult children and are US citizens. Anne works as the bookkeeping secretary at SunRise Church.
Space is limited. RSVP required at societefrancaisestl@gmail.com
📍 Alliance Française de St. Louis, 930 N. McKnight Road, St. Louis, MO 63132
📅 Friday, June 5, 2026 at 7:00 PM