
For Epiphany, Cyril Lignac delighted us with his recipe for an ultra-crisp Frangipane galette des Rois. (Without Espelette pepper, sorry!) After all the Christmas and Epiphany feasting, you’ll still have a little room for Chandeleur, won’t you? This year, we’re leaving the dry, stuffy industrial crepes and lumpy pancake batter behind! Cyril Lignac has come up with an easy recipe that’s sure to make your crepes irresistible. So grab your aprons and whiskers!
Cyril Lignac’s easy recipe :
Ingredients:
- 250 g flour
- 3 tablespoons caster sugar
- 3 eggs
- 500 ml milk
- 1 pinch salt
- 2 tablespoons vegetable oil
To add a little extra flavour to your Cyril Lignac-style sweet crepes, you can flavour them with rum, orange blossom, or add a little vanilla extract (still no Espelette pepper, sorry…).
To prepare:
- In a mixing bowl, combine the flour, sugar and pinch of salt.
- Add the eggs one by one, taking care to whisk between each addition.
- Gradually add the vegetable oil, then the milk, and mix thoroughly.
- Flavor the pancake batter to taste (rum, orange blossom or vanilla extract).
- Ideally, leave the crêpe batter to rest for at least 1 hour. If you’re in a hurry, you can start cooking without letting the batter rest. Bon appétit!