At Bordeaux Secret, let’s face it, we’re pretty greedy! That’s why we love to give you recipe ideas! We’ve told you the secrets of colorful and original crêpes, of savory galettes in the style of a great chef, and we’ve even given you Paul Bocuse ‘s recipe! But today we’re giving you Cyril Lignac’s must-have recipe for crêpes without lumps, without excess fat, and without a failed first crêpe (yes, it’s possible)!
Chandeleur is just around the corner, so we hope you’ve got something to write down if you want to be the star of the party (no, your neighbor’s recipe won’t do). We’d also like to point out that crêpes are not only eaten on February 2, but can be enjoyed all year round!
Right, let’s get down to business.
How do you prepare these delicious crêpes?
First of all, you need to gather the ingredients:
- 3 eggs
- 500 ml milk
- 250 g flour
- 3 tablespoons caster sugar
- 1 pinch salt
- 2 tablespoons vegetable oil
Next, follow the preparation instructions to the letter:
- Start by mixing the dry ingredients. In a large bowl (otherwise it’ll overflow), combine the flour, sugar and pinch of salt.
- Then add the eggs one at a time. Be sure to whisk well after each addition, as this step is essential to prevent lumps from forming.
- Once you’ve addedthe eggs, pour in the liquid ingredients: the vegetable oil, followed by the milk, then mix very gently (pancakes are sacred).
- If you wish, you can add a flavoring to your batter to personalize the taste, such as orange blossom, Grand Marnier or vanilla extract (we recommend Grand Marnier, after all, pancakes are a celebration). Mix well.
- Finally, leave the pancake batter to rest for at least 1 hour for perfect pancakes. However, if you’re in a hurry, you can start cooking straight away without letting the batter rest.
Bon appétit and happy Chandeleur!