For Catholics there are feast days and then there are days to feast (think Thanksgiving, July 4th). However, one feast day offers up a tradition that involves both prayer and … well, not fasting, and that is the Feast of St. Michael the Archangel, celebrated on Sept. 29. 

The feast day is called Michaelmas, or the Mass that celebrates St. Michael, similar to Christmas (Christ’s Mass) and Candlemas (Candle Mass where candles used throughout the year are blessed). The Feast of St. Michael is also known as the Feast of the Archangels and the Feast of Saints Michael, Gabriel and Raphael. According to, the three archangels are referenced as saints because they chose to side with God rather than the devil. There are other angels that sided with God, however the three archangels are named in the Bible. 

St. Michael is referenced in three books of the Bible, according to He is described as “the great prince who has charge of your people” (Dn 12:1) and is depicted in these scriptural passages as doing battle against spiritual forces attacking Israel. The archangel is again mentioned in the book of Jude, fighting the devil over the body of Moses. And in Revelation, St. Michael and his angels battle the devil and cast them from heaven: “The huge dragon, the ancient serpent, who is called the Devil and Satan, who deceived the whole world, was thrown down to earth, and its angels were thrown down with it” (Rv 12:9). 


Michael, Guido Reni, 1636  


All of that fighting must make an archangel hungry, right? So, here comes the feast part: waffles. Yep, from spiritual warfare to waffles, that’s how the Feast of St. Michael’s has evolved. 

In France, according to, street vendors would set up their stands near the cathedral and sell paper-thin sweet wafers called gaufres to worshipers as they left Mass on St. Michael’s Day. The special waffle iron used in France is a gaufrier, but you can make your own American version of St. Michael’s gaufres using a waffle iron. 


2 eggs  

1 egg yolk  

2/3 cup sugar  

1-1/3 cups flour  

¾-1 cup milk  

4 Tbsp. melted butter  

½ tsp. vanilla  

Prep time: 30 minutes  


Blend eggs and sugar. Add flour and milk alternately. Beat hard. Add butter and vanilla. The mixture is thin and should spread evenly on the preheated iron. If gaufres tend to stick, butter both sides of the iron. Serve hot or cold.  

Recipe Source: Cooking for Christ by Florence Berger.