For Epiphany, Cyril Lignac delighted us with his recipe for galette des Rois with Frangipane ultra-crunchy-gourmand. (Without piment d’Espelette, sorry!) After gorging yourselves on Christmas and Epiphany, you’ll still have a little room left over for Candlemas, won’t you? Down with dry, stuffy industrial pancakes and lumpy batter: Cyril Lignac shares his easy recipe for inratable crepes!
As Valentine’s Day approaches, the the finest gourmet duo treats are available to you. But before we get to Cupid’s Day, there’s another traditional holiday that can’t be ignored: Candlemas! But then, to make sure you don’t miss your pancakes this year, a great ally: Cyril Lignac! To our delight, the famous chef shares his recipe with us! Ready to blow your pancakes?
Cyril Lignac’s recipe for crêpes :
Ingredients:
- 250 g flour
- 3 tablespoons powdered sugar
- 3 eggs
- 500 ml milk
- 1 pinch salt
- 2 tablespoons vegetable oil
To add a little more flavor to your Cyril Lignac-style sweet crêpes, you can flavour them with rum, orange blossom, or add a little vanilla extract. (Still no Espelette pepper, sorry…)
Preparation:
- In a bowl, combine the flour, sugar and pinch of salt.
- Add the eggs one by one, taking care to whisk the mixture between each addition.
- Gradually pour in the vegetable oil, then the milk, and mix thoroughly.
- Flavor the crêpe batter to taste (rum, orange blossom or vanilla extract).
- Ideally, leave the pancake batter to rest for at least 1 hour. If you’re in a hurry, you can start baking without letting the dough rest.
Read also:
Galbar, the craziest crepe bar in Paris!
The first crêperie in Paris with all-you-can-eat crêpes and cider!