
For Epiphany, Cyril Lignac delighted us with his recipe for an ultra-crunchy Frangipane galette des Rois. (Without Espelette pepper, sorry!) After all the Christmas and Epiphany feasting, you’ll still have a little room for crêpes, won’t you? Cyril Lignac has come up with an easy recipe for crêpes that are sure to be irresistible!
Chandeleur, celebrated on February 2, has its origins in pagan and Christian rites. Initially a Roman festival of light, it was Christianized in the 5th century by Pope Gelasius I to commemorate the Presentation of Jesus in the Temple. Pancakes, round and golden like the sun, symbolize the return of light and prosperity.
You don’t have to celebrate Candlemas to eat pancakes! Even in summer, every occasion is a good one for a family feast. So, to make sure you don’t miss out on your crêpes this year, and to delight young and old alike for the afternoon snack, we’ve got a great ally: Cyril Lignac! To our great delight, the famous Chef shares his recipe with us! Ready to make those pancakes jump?
Cyril Lignac’s recipe for crêpes :
Ingredients:
- 250 g flour
- 3 tablespoons caster 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…).
To prepare:
- In a mixing bowl, combine the flour, sugar and pinch of salt.
- Add the eggs one by one, taking care to whisk between each addition.
- Gradually add the vegetable oil, then the milk, and mix thoroughly.
- Flavor the pancake batter to taste (rum, orange blossom or vanilla extract).
- Ideally, leave the crêpe batter to rest for at least 1 hour. If you’re in a hurry, you can start cooking without letting the batter rest.