Tested and approved, here are our best pancake recipes for Candlemas – Evening Edition Ouest-France
wednesday 1um February 2023
We celebrate Candelora, this Thursday 2 February. She puts on her apron and warms up the billig or pan, we’ve dug up the best pancake recipes for you. Tested and approved!
Every February 2nd it’s the same thing: the sweet tooth among us are looking for the best pancake recipe to celebrate Candlemas worthily and above all to satisfy our palates. We like them light, fluffy and above all easy to make. To help you in this search, we suggest you the evening edition two ways to do it. Two tested and approved recipes!
A raw milk recipe
Our first pancake batter recipe is brought to you by Stéphane Hirel, co-director of La Crêpe au chat, rue Saint-Hélier in Rennes (Ille-et-Vilaine). “We start by mixing all the liquid ingredients. » A trick that avoids lumps. His other secrets? The use of raw milk “for its fat content”, the addition of a nut butter and a long maturation time “between 4 and 10 hours for the aromas to harmonize”. It is therefore necessary to anticipate your pancake craving!
For about 25-30 pancakes, you need:
– 5 free-range eggs
– 30 grams of cane sugar
– 7 grams of fine salt
– 1 liter of raw milk (found in supermarkets with a yellow cap, in the absence of whole milk)
– 500 grams of T65 flour
– 60 grams of hazelnut butter (heat it slowly in a pan until you get a nice hazelnut color)
1. Beat together the eggs, sugar, salt and half of the milk (50 cl).
2. Pour in the flour, mix well.
3. Add the nut butter.
4. Let the dough rest between 4 and 10 hours at room temperature or in the refrigerator.
5. Pour the rest of the milk (50 cl) into the dough. Dilute well.
6. Cook the pancakes in a lightly oiled pan.
Find Stéphane Hirel’s recipe in the video above.
A recipe with buckwheat flour
Another acclaimed pancake batter from the evening edition, that of Stéphane Pichon. This 35-year-old Breton chef, manager of the L’Armen crêperie at the Pointe du Raz, in Plogoff (Finistère) won the title of best crêpe maker in France in 2020. The Grail in the profession. He remains the current title holder, the last few editions having been canceled due to Covid-19.
His pancake batter recipe is, as in many families, the result of being passed down from generation to generation. “It’s my mother’s, he confides, her pancakes were so good! I just reworked the dough a bit, in particular by removing some of the sugar. »
The quality of the products is obviously important: “They serve good milk and free-range eggs. The choice of flour also matters a lot. We at the crêperie work with Le Moulin de l’Écluse, in Pont-l’Abbé. » Don’t hesitate to push the door of the mills which are often open to the public. The Finisterian also adds a little buckwheat flour “to enhance the taste” of his pancakes.
To prepare Stéphane Pichon’s pancake recipe, you will need:
– 425 grams of T45 soft wheat flour
– 75 grams of buckwheat flour
– 200 grams of sugar
– 4 free range eggs
– 1 liter of semi-skimmed milk
– 1 vanilla pod split and scraped
– flavor of your choice (optional): 2 tablespoons of rum, orange blossom, beer or the zest of an orange
1. Beat the eggs and sugar vigorously in a bowl. The mixture should whiten well.
2. Incorporate the flour in stages. Mix thoroughly after each addition to avoid lumps. You should get a rather thick paste.
3. Pour in the milk a little at a time until a smooth and homogeneous paste is obtained. In case of lumps: strain the paste through a sieve or a very fine sieve.
4. Add the vanilla pod and the flavor of your choice. Mix.
5. Cover the bowl with a tea towel and let it rest for 3 hours at room temperature. After this time, you can add a little milk if you find the batter too thick.
6. Cook the pancakes in a very hot, lightly oiled pan. Turn them halfway through cooking. If you’re using a billyne, set it between 210 and 220°C. Taste.
Here is the result, sharp version:
And now it’s your turn!