French Pancakes Recipe for Candlemas – Chandeleur
French pancakes or crêpes come in a multitude of recipes, each offering a unique flavour. There’s no single best method: it’s all about personal taste. One crucial point, though, is to ensure they are extremely thin, almost like lace.
The French pancakes recipe below is not only simple but also delicious. Try it for Chandeleur-Candlemas Day-Pancake Day or Mardi Gras, or any other occasion that strikes your fancy!
Traditionally, French pancakes are served with sugar, honey, or jam. Feel free to experiment with savoury toppings or any other ingredient that inspires you!
Here’s a super-simple recipe to get you started:
French Pancakes recipe
Ingredients
- 250g plain flour
- 50cl full milk
- 3 eggs
- 1tbsp of oil (sunflower, rapeseed…)
- 1 pinch of salt
Method
- Pour the flour into a large bowl and make a well in the center.
- Add the salt, oil, and two-thirds of the milk.
- Mix well until you have a smooth batter.
- Beat the eggs as if making an omelette.
- Incorporate them, along with the remaining milk, into the batter, mixing well.
- Your batter should be smooth, creamy, and lump-free.
- Let the batter rest for at least 1 hour.
- Grease a frying pan and heat it over high heat.
- Pour a small ladleful of batter into the center of the pan when it is hot.
- Tilt the pan to spread the batter thinly and evenly.
- Let the crêpe brown, then gently shake the pan to prevent sticking.
- Tips: Flip the crêpes when they are golden brown. Other: Carefully turn them over with a spatula.
- Stack the crêpes on a serving platter and keep it warm, but not too hot, to preserve their soft texture.
Tips for perfect crêpes: If possible, prepare your crepe batter the day before. Be sure to mix it well before cooking your crepes to achieve a smooth consistency.
Cook over high heat so the oil is hot enough and the batter sets quickly. Be careful not to burn your crepes. Adjust the temperature if necessary for perfect results.
Bon appétit!
Photo via Wikimedia Commons: Header by Nicubunu CC BY-SA 3.0
