the recipe of Gala Collette and Victor Coutard

As in Belgium, replace part of the milk with beer to obtain light pancakes. Choose a white beer, made from wheat.

Ingredients for 20 pancakes

• 250g of flour
• 25 g of light sugar
• 1 pinch of salt
• 3 eggs
• 35 cl of milk
• 15 cl of white beer
• 50g butter

Preparation: 15 minutes.
Rest: 1 hour.
Cooking: 3 minutes per pancake.

In a large bowl, combine the flour, sugar and salt. Break the eggs, beat them into an omelet with a little milk, then add them to the flour, whisking vigorously until the dough becomes smooth.

Melt butter over low heat. Gradually add the milk, beer and melted butter, mixing well. Leave to rest for 1 hour in the fridge.

Heat a knob of butter in a pan over high heat and pour in a small ladleful of pancake batter. Spread it out quickly and cook until the edge of the pancake comes off a little.

Flip the pancake and cook for 1 minute more. Serve hot, with a “noquette” of butter. (In Belgium, a noquette is a small amount. The word would come from English nugget, “Nugget”.)