Every year, Candlemas falls on February 2, exactly forty days after Christmas. Religious festival, it is also on this day that gourmands have the excuse to savor delicious pancakes. Le Monde.fr went to take a lesson at the Breizh Café (Paris 3e) with Chef Louison Hardy. The recipe in pictures.
Breizh Café, 111, rue Vieille-du-Temple, Paris 3e, http://breizhcafe.com/en/
The recipe for 20 sweet pancakes:
– 1 L of milk;
– 6 eggs ;
– 200 g of sugar;
– 1 kg of flour;
– 1 capful of alcohol (beer or fine from Brittany for example);
– 1 pinch of salt.
To make the dough, whisk the eggs, then add the sugar, milk, flour, a pinch of salt and possibly a capful of alcohol.
To prepare a crepe, pour a small ladle of batter into a previously buttered pan. Spread it. Wait about 45 seconds then flip the pancake. It’s ready when it’s golden brown on both sides.
Serve with apples cooked and browned in caramel, a scoop of vanilla ice cream, a quenelle of whipped cream and caramel to obtain a “tatin” style pancake.