On Candlemas, the spreads that turn a crêpe into a true gourmet experience

Every year in February, Candlemas brings a simple and joyful ritual to life. Golden batter, a sizzling hot skillet and piles of crêpes. This familiar tradition provides the perfect opportunity to put fruit in the spotlight. On this occasion, spreads take centre stage, showcasing the expertise of Lilamand, a confectioner in Saint-Rémy-de-Provence since 1866.

The crêpe: a simple base that calls for fruit

Rooted in ancient traditions, the crêpe has been a staple of Candlemas for centuries. Its delicate texture, natural sweetness, and golden color evoke the sun and the gradual return of light. This deliberate simplicity leaves plenty of room for the fillings. Jams, marmalades, syrups, honey, and creams then become much more than mere additions. They transform the crêpe into a true dessert.

In this context, spreads naturally take centre stage. They embody the spirit of celebration, combining indulgence with sharing and showcasing a key ingredient: fruit.

Lilamand Spreads: an extension of the confectioner’s craft

For Lilamand, developing spreads was a natural progression. In 2009, the company opened a new workshop dedicated to producing calissons, candied fruit syrups and jams. This was a logical next step for a candied fruit confectioner whose expertise has been passed down through five generations.

The entire range is built on the same fundamentals. Patience, precision, fruit selection and a focus on flavour guide every recipe. Lilamand spreads offer a variety of fruit flavours, making them perfect for Candlemas traditions.

Jams and marmalades: fruit takes center stage

Lilamand jams are crafted in collaboration with a master jam maker. They are cooked in the traditional way, in an open cauldron, using fruit selected from the finest orchards. The simple recipe consists of 60% fruit and 40% sugar, with no added pectin.

The range features sixteen flavours, blending classic fruits with recipes inspired by the world of candied fruit. The All-Fruit Jam, now called Candied Fruit Confit, holds a special place among them. Created by Marius Lilamand, this recipe has been passed down through generations and combines various candied fruits to create a rich, visually appealing texture.

Spread on a warm crêpe, these jams offer an immediate burst of fruit with a melt-in-the-mouth texture and balanced aromatic intensity.

Marmalades complement this approach with their citrus combinations. Orange and lemon, grapefruit and lemon, and lemon and bitter orange bring freshness and a hint of bitterness. Exotic recipes featuring candied ginger, pineapple or sweet chilli also expand the range.

Glaze syrups: flavor derived from candying

Lilamand glaze syrups can be traced back directly to the art of candying. Presented as true gourmet elixirs, they are flavoured with the juices of candied fruits and are handcrafted according to a recipe that has been passed down through five generations.

The range includes candied apricot, clementine, fig, pear, lemon, grapefruit and kumquat. There are also exotic syrups featuring fruits from the Indian Ocean, Asia or the Caribbean which are candied in Provence and then steeped in their syrup for several months.

On a crêpe, the syrup plays a specific role. It coats and soaks into the crêpe, adding flavour without overpowering the batter. Just a few drops are enough to add a bright, fruity touch — perfect for a gourmet, refined Shrove Tuesday celebration.

Creams, the dessert version of crêpes

The range of Lilamand range of spreads also includes calisson cream, available in Tradition and Ginger versions. Sold in 300 g jars, it encapsulates the classic flavours of calissons in a creamy form.

The 150th-anniversary book features a recipe combining calisson cream and apricot glaze, showcasing its use in desserts. Spread on a crêpe, the cream provides a soft, rich texture that sits somewhere between confectionery and pastry.

Lilamand chestnut cream is handcrafted in Collobrières in collaboration with a master confectioner. Try it on crêpes and waffles for a truly indulgent treat!

Spreads are the perfect accompaniment to a Candlemas celebration

Candlemas is the perfect time to enjoy spreads at their very best. Jams cooked in open cauldrons, syrups made from candied fruit and silky-textured creams transform the crêpe into a rich, indulgent dessert.

Through these products, Maison Lilamand continues its legacy as a confectioner, reminding us that well-prepared fruit is enough to whet the appetite. The crêpe then becomes a subtle canvas, leaving the spotlight entirely to the flavours, aromas and simple pleasures of a shared Candlemas feast.

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