The figurehead of Candlemas, the crepe holds a special place in the hearts of the French.
It's even their favorite dessert in 2024 according to the CSA Institute.
An inexpensive Proust madeleine, apparently simple to prepare.
However, the reality can be quite different: the wrong order of ingredients and the dough becomes covered in lumps, a pan that is not hot enough and it dries out before breaking into a thousand pieces... Instructions for never hunting again joy of frying pancakes.
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Also read: The best pancake batter recipe, according to an expert
Not choosing the right products
There is no secret in cooking, to cook a quality dish, you have to select the right ingredients.
And no exception for pancakes: “What counts first and foremost are the eggs, extra fresh and of the best possible quality.
Then comes the milk – the ideal is that it is raw or whole – and of course the butter,” chef trainer Gilles Isola explained to us in an article on the perfect pancake batter recipe.
Regarding flour, the specialist recommends pastry flour, T45 or T55, which is perfectly suited.
Opt for the first recipe that comes along
On the internet, in our recipe books or engraved in our memories, there are countless pancake batter recipes.
Enough to disturb novices who are busy preparing it only at Candlemas time.
To ensure a fine, tasty and light crepe, Gilles Isola recommends relying on tradition: “For the traditional crepe, the ingredients are limited to the “flour + eggs + milk” mixture.
In our school, we recommend using between 8 and 10 eggs for one kilo of flour, which is quite little.
As for the milk, we count 2 liters per kilo of flour in order to obtain a more liquid dough which will “roll better” on the pan.
As for its seasoning, you are free to opt for brandy, citrus zest or even vanilla.
Not respecting the order of ingredients
Once the right ingredients have been selected, it is essential to respect the hierarchy of the preparation to avoid the appearance of unsightly lumps.
Thus, we mix 50% solid mass for 50% liquid mass: “I recommend first pouring in the flour and a pinch of salt, then adding the equivalent weight of liquid, i.e. eggs and milk beaten together.
Then we combine without whisking too vigorously, which would make the dough elastic.
Our best pancake recipes
In images, in pictures
See the slideshow15 photos
See the slideshow15 photos
Don't give him time to rest
The temptation is sometimes too strong.
Your pancake batter is finally ready, but driven by the impatience of a hungry stomach, you draw a line under its resting time.
Too bad, knowing that the dough only requires 30 minutes of tranquility: “This allows you to “relax the elasticity” that we have given to the dough by mixing the gluten contained in the flour,” explains the expert.
Yes, the best things need patience.
Cooking mistakes
To finally cook your crepes, Gilles Isola recommends using a non-stick crepe pan greased with a drop of oil or butter for those with a sweet tooth.
But despite suitable equipment and good cooking skills, it sometimes happens that a stubborn pancake refuses to separate from the pan, its edges becoming dry and brittle, but its center remaining pale.
No need to lose patience, the problem lies not in your dough, but in the temperature of your pan which is not high enough.
Thus, for a uniformly colored finish, we “grab” the crepe.
Something to enjoy even more quickly.
A non-stick pancake pan
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Not storing them properly
The stack of pancakes is ready and the time for feasting has finally come.
To ensure that they remain soft and supple, simply cover the plate with cling film and place it over a saucepan of water kept over low heat.
Get your whips!
Classic pancake recipes for Candlemas
In images, in pictures
See the slideshow09 photos
See the slideshow09 photos