Gluten Free Galette on the Griddle
Happy Ground Hog’s Day! We’re halfway through winter! In Europe, February 2nd is also called St. Brigid’s Day, St. Bride’s Day, Candlemas, and in France- Chandeleur. Originally a Pagan fertility and planting festival called Imbolc paying tribute to the Mother Goddess Brigid, it was co-opted by the Catholic church in the Middle Ages and turned into a celebration marking Christ’s presentation at the temple.
This is where the Candles come in- Priests would bless candles on this day and hold candlelight processions honoring the idea that Christ was the light of the world. However, the Goddess Brigid was so popular throughout the British Isles that the priests eventually made Brigid a ‘Saint’ and gave her the feast day of February 1. The origins of Brigid predate even the Celtic Druids, and as February 2nd marks the midpoint between the Winter Solstice and the Spring Equinox, this date has been important to humanity for millenia. It has always been associated with light coming out of darkness, new growth and birth. In fact, many farmers today begin planting spring crops like peas, kale, radishes and broccoli on February 2nd.. (at least if you live in a place where the ground is likely to be unfrozen!)
In France- Chandeleur has become “Crepe Day”. People across the country take the opportunity to stop and make crepes together. It’s said that on February 2nd, if you can flip a crepe with only your right hand you will have good fortune for the rest of the year! I like that, and intend to make some crepes today.
I realized that I have several crepe recipes already posted- so below you’ll find links to previous Adventuresome Kitchen Gluten Free Crepe posts. Wherever you find yourself, and whatever your spiritual belief- know that for those of us in the Northern Hemisphere- we’re halfway to warmer, sunnier days! Cheers!
Tried crepes here the other day with a recipe from a new friend. Of course, others have weighed in the best way! They’re not GF, but I still came here to read about how to cook them since all your food is so good and I knew you’d have crepes. Mine tasted amazing, but stuck to the pan. My landlord says la poêle est mort, so maybe that’s the problem and I’ll get a new pan instead of a borrowed one. But just in case I need to learn something I came to you. The pictures above are not links, however, at least not for me. Can you make them links, pretty please, so I can study up? Rosalie, who gave me the recipe, says I will make crepes for her now. Merde!
By: Rebekah West on February 13, 2013
at 6:36 pm
Hi! First, is your pan cast-iron? It may just need to be reseasoned or you may need to cook with more butter on the pan.. If it’s neither of those, I do recommend getting a good wide cast-iron, or one of the new ceramic pans- but watch out for those- you can’t ever use spray oil with them- only butter or liquid oil.
As for the links- I checked them and they are linking properly.. Maybe they’re opening in a different window? At the least, you can go down to the “Search” feature on the right hand side and enter ” crepe” or “galette” and the recipes will pop up and you can select them.
Good luck with your crepe making, and be sure to report back!
By: Jennifer-The Adventuresome Kitchen on February 14, 2013
at 6:49 am
Pan: cast iron. check, though with a bad teflon coating. my French friends brought me a giant regular pan with teflon lining and said voila, for crepes.
I see the link problem. When I click the picture (and, of course, wouldn’t I just click the picture?), it only opens the picture. When I click the tiny little words underneath the picture, which I didn’t see before, then it does open to the recipe! Glad to get there. I think what I’m viewing may not be what you are creating. c’est la vie.
I will try the crepes again soon! Can’t wait to get the right flour for making your galettes.
By: Rebekah West on February 15, 2013
at 8:02 pm