Chandeleur: Crêpes and Cider, a Luminous and Prosperous Duo

But where do crêpes and cider fit in? 

Peasants traditionally made crêpes during this period to show they still had enough to survive at the end of the winter season. And if you look closely, the circular, golden shape of the crêpe is a reminder of the sun, signaling the return of spring light. What better way to celebrate the new season than with a peasant style fermented beverage kept close at hand? Through simple rural common sense, cider became THE ideal companion for crêpes. 

Legend even has it that successfully flipping a crêpe with your right hand while holding a gold coin on your left will bring good luck… Time to test it out! (We’re looking forward to your photos and videos). 

Today, even as cider seeks its rightful place on gourmet tables, it remains no less delectable when paired with crêpes and galettes.

Here are a few surprising pairing ideas and crêpe/cider matches to try during Chandeleur: 

With Butter Crêpes 

Simple and classic, the butter crêpe is the star of the show. The goal here is to accompany it with finesse, elevating the flavor without overshading its simmplicity. The “Cuvée Claude” from Domaine des 5 Autels plays this part perfectly, leaving a sensation of freshness on the palate while maintaining a delicate fruitiness.  

For a more seductive and indulgent mood, try “Le Fruité” by l’Apothicaire. Notes of sweet spices and caramelized apples wrap the crêpe in a silky cocoon of flavor. 

A cider to pair with Crêpes Suzette 

If you are team seasonal flavors, citrus takes center stage and what could  be better than the illustrious Crêpe Suzette: its orange butter, Grand Marnier or rum flambé, and orange zest, you can even add a twist with sweet spices such as Safran or clementine.  

When it comes to color, we have plenty of options, so we will focus on pairings that offer either power or harmony. 

Instinctively, I would tempt you with a cider featuring tropical accents, the “Origin Barrique” cuvée from l’Aubinière. The cider’s intense buttery notes envelop the cream, while its powerful aromatics dance with the orange. 

To bring a touch of freshness, you can bet on a more acidic cuvée like “Pissenlit” from Vergers d’Ysabeau, which will make the citrus flavors pop. For more intensity, let yourself be charmed by the “Pom’arrangé Vanille Orange” from Ferme de Cornesse. An aromatic explosion is guaranteed with this original and thoughtfully crafted liqueur.   

For lovers of strawberries, raspberries or blackberry jam crêpes… 

You could opt for a rosé cider to respect the color palette. This will have the merit of questioning guests. It will enhance the acidic and aromatics notes of the red berries while preserving vanilla notes of the crêpe. (Cidre Rosé Lamballais). 

For more length on the palate and greater complexity, try a smoothered cider with a similar aromatic profile and a hint of bitterness, like “Le Gourmand” of the cidrerie Cozmezou. Meanwhile, the semi-brut of the Mont viné,  brings resinoous notes of pine forest, along with its smoothness and freshness, to perfectly balance the weetness of the crêpe. 

To the fans of Chocolate, Praline, and caramel 

You certainly won’t be left out, quite the opposite!  

Think perry, guillevic, or ciders with smoky or buttery notes that will create magic with such sensual aromas. 

“Etincelles”, semi-dry from l’Aubinière is more than seductive with a creamy foam that will envelop the melted black chocolate and its captivating notes of elderberry. 

The Guillevic from Pays d’Auray is fruitier, more exotic and offers a saline touch for a mouthwatering finish.  

For something more surprising, the “Phoenix” cuvée stands out with its “powdery” texture, a result of barrel aging, and its woody, smoky character, that accentuates the aromas of cocoa and hazelnuts.