Pancake party, let's go!
After the end-of-year festivities and the many galettes des rois, comes Chandeleur. This is one of the twelve Christian religious feasts embodying the moment when Symeon recognized Christ as the "Light of Israel" in the Temple. The pancakes we eat on this day came later. In those days, farmers celebrated the fertility of the land by baking pancakes with flour left over from the past harvest. The round shape and golden color of crêpes echo the light, the sun, and herald the return of fine weather.
Savory or sweet, they can be adapted to suit all tastes and colors! Here's the easiest pancake recipe to make, plus our quick and easy favorites to accompany them.
the world's easiest pancake recipe
Ingredients:
4 eggs
500 g flour
1 L milk or 0.75 L milk and 0.25 L beer (much better)
Sunflower oil (for cooking)
Preparation:
Mix it all together and you're ready to go!
For cooking, you'll need a pancake pan. If you don't have one, don't worry, you'll get even more credit.
Brush your frying pan with sunflower oil and ladle in your pancake batter.
Bake on both sides until golden brown.
All that's left to do is enjoy...
WHICH ACCOMPANIMENT WILL YOU FALL FOR?
Spéculoos spread.
Ingredients (about 350 g spread) :
225 g Spéculoos
150 ml semi-skimmed milk
140 g white chocolate
50 g almond purée
Preparation:
Preheat oven to 150°C.
Spread the Spéculoos on a baking sheet lined with parchment paper and bake for 15 minutes.
While the cookies are cooling, finely blend the white chocolate.
Heat the milk.
Mix the white chocolate and mixed cookies in a bowl.
Pour in half the hot milk and beat with an electric whisk.
Add the remaining milk while continuing to beat until smooth. Make sure the white chocolate is completely melted.
Add the almond purée and beat for about 1 minute.
Leave to cool.
Transfer to a jar and leave to stand for 24 hours before tasting, to ensure optimum consistency.
Salted butter caramel sauce.
Ingredients:
100 g sugar
15 cl liquid cream
60 g salted butter
1 pinch of fleur de sel
Preparation:
Dice your salted butter and set aside.
Heat the cream in a saucepan.
Place the sugar in a larger stainless-steel saucepan and cook over medium heat without water. Do not add anything else to the pan. Stir, turning the pan to ensure even cooking.
Wait for the sugar to turn amber, then remove from the heat.
Add your hot cream and butter and whisk vigorously.
Return the mixture to a low heat, whisking briskly until the caramel has dissolved.
Add a pinch of fleur de sel to the mixture.
Place in a small jar and enjoy!
Vergers du Franc Picard
Caramelized apples.
Ingredients:
4 apples (Royales Gala for sweet apple lovers or Boskoop for more tartness and rusticity)
Brown vergeoise
Preparation:
Peel and core the apples, then cut into strips.
Put the pieces in a frying pan with a little butter.
Add a little vergeoise, as desired, to caramelize the apples.
Enjoy directly or after cooling.
You can also combine the recipes by brushing your apples with the salted butter caramel you made above!
Express chocolate spread with Palais Bretons.
Ingredients:
5 Pure butter Breton palets
125 g dark dessert chocolate
90 g salted butter at room temperature
200 g sweetened condensed milk
50 g hazelnut powder
Preparation:
In a saucepan, melt the chocolate over low heat until smooth.
Remove from the heat and add the soft butter, cut into small pieces, then stir.
Then add the sweetened condensed milk and hazelnut powder.
Crumble the Palets Bretons and fold into the spread.
Place the dough in a small jar and store in the refrigerator.
If you have a sweet tooth, add caramel chips for an even crispier, more delicious crêpe.
