Finally, Candlemas! Well, it’s not as if we’ve been depriving ourselves of the best Yule logs and the most incredible galettes des rois in Bordeaux, but let’s face it, we love to eat! To celebrate in style, Bordeaux Secret brings you the recipe for the ultimate pancake batter from the Pope of French gastronomy, Paul Bocuse himself.
First, a little history: Chandeleur comes from festa candelarum, the “festival of candles”. It was an annual festival in honor of the dead, during which the Romans kept vigil with candles, honoring Pluto or Pan. Candlemas is also said to have Celtic origins. The pancake symbolizes the solar wheel and the gift to the deities. Today, it’s all about pancakes!
Enough talk, here’s Monsieur Bocuse’s INFAILLIBLE gourmet recipe, to be spread with toppings of all kinds: Nutella, sugar, jam… or devoured plain for purists.
Paul Bocuse’s easy-to-make crêpe batter.
Preparation time: 10 minutes + 1 hour rest – Cooking time: 20 min – For 15 crêpes
Ingredients:
- 50 g butter
- 250 g flour
- 1 tablespoon caster sugar
- 1 pinch salt
- 3 eggs
- 50 cl milk
- Oil
Preparation :
- Melt the butter.
- Pour the flour, sugar, salt and eggs into a bowl, add the milk and whisk gently, then add the butter.
- Leave the dough to rest for 1 h.
- Heat a frying pan with a little oil, pour in a ladleful of batter, brown, then flip the pancake.
- Cook for a few moments longer, then repeat the operation until the batter is used up.
Bon appétit!
💡 Bordeaux Secret tip: crêpes keep for 3 days in the fridge, so don’t hesitate to eat them for breakfast to make your Monday more festive!
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Also read on Bordeaux Secret: Discover our original and gourmet crepe recipes