Crepes are his passion.
The Parisian artisan baker Benoît Castel cannot miss Candlemas: this Breton native celebrates it until mid-February in his coffee shop-grocery store at 11, rue Sorbier (20th century) and his bakery -pastry shop at 150, rue de Ménilmontant (20th century).
“Crêpes make everyone agree, all my customers love them.
This tradition has not fallen into oblivion, on the contrary,” smiles the artisan.
Crepes “are an opportunity to share a friendly moment”, believes the one who remembers the delicious buckwheat and wheat pancakes that his grandmother concocted on the farm of Saint-Just (Ille-et-Vilaine), where he grew up.
“We have fun sautéing them, we laugh when they fall next to the pan, we take turns behind the stove to eat them hot.
» A story “of know-how, good products and patience”, insists Benoît Castel, formerly with Hélène Darroze and the Grande grocery store.
His recipe for 4 to 6 people
Mix 190 g of type 65 flour, 60 g of sugar and a pinch of salt and add 4 medium organic eggs and 380 g of whole milk little by little to avoid making lumps.
Heat 50 g of milk and melt 30 g of AOC butter.
Leave to cool and mix gently with the appliance.
If there are lumps, mix or filter through a sieve.
To obtain well-flavored crepes, Benoît Castel suggests adding “organic lemon and orange zest, a vanilla pod and an alcohol of your choice”.
His mother “opts for gnole like many Bretons and doesn’t skimp on the quantity,” he laughs.
I personally prefer rum.
»
Let the dough rest in the fridge for at least 24 hours to develop the flavors.
“And preferably use a steel pan to cook them,” suggests the artisan.
Serve warm with vanilla sugar, a knob of butter and a glass of cider.
For vegans or people with intolerances, Benoît Castel suggests replacing cow's milk with oat milk and using rice flour.
“An interesting alternative,” he assures.
Don’t miss the Suzette crepes
The artisan baker from Ménilmontant advises anyone who will listen to try the Suzette crepes.
“This reassuring dessert is making a comeback on the tables of Parisian brasseries.
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His recipe: melt 180 g of sugar in a saucepan to obtain a light caramel and deglaze with the juice of two beautiful oranges.
Add 30 g of butter and 20 g of Grand Marnier, bring to the boil and let reduce over the heat for 5 minutes.
Spread this sauce inside the pancakes and on top and flambé with Grand Marnier.
Optionally add previously blanched orange zest on top.
If you don't have the time or don't want to start preparing pancake batter, Benoît Castel sells homemade one in a bottle (8 euros per liter).
It also offers boxes of six Suzette crepes (13.50 euros) to reheat.
You can also order them on benoitcastel.com and have them delivered to your home.
His favorite addresses
If you prefer to celebrate Candlemas at a restaurant, Benoît Castel recommends the creperie Rond, 21, rue du Transvaal (20th) and the Breizh café, which has several addresses in Paris.
Its founder, Bertrand Larcher, restored the nobility of crepes and buckwheat pancakes.
Benoît Castel prefers them with Guéméné andouillette.
And we can only advise you to go to its ceramic bakery and its rustic coffee shop, with shelves stocked with pots of homemade jam.
Its pancakes can be enjoyed at any time of the day until the end of February.