Friday, May 27

5 pancake recipes for Candlemas

It’s almost Candlemas. This traditional festival announces the arrival of pancakes. To get away from the classic butter-sugar, the brands have concocted a whole series of tempting recipes this year.

Cacao Nutella Swirl Pancakes

  • 3 large eggs or 4 small

  • 300g T45 flour

  • 100g brown sugar

  • 1 tsp liquid vanilla

  • 1 sachet of vanilla sugar

  • 60 cl milk

  • 60ml liquid cream

  • 100ml sparkling water

  • 2 tbsp neutral oil

  • Nutella (15g per person)


Lightly beat the eggs with the sugar and vanilla sugar. Add the flour, then the milk, cream and liquid vanilla. Mix everything once your dough is homogeneous, add the sparkling water and the neutral oil. Mix again.

Once the pancake batter is ready, remove the equivalent of 200g of batter and add a tablespoon of unsweetened cocoa. Mix everything together and pour into a sauce dispenser. In a greased and hot frying pan, form a whirlpool and finish by incorporating a ladle of pancake batter. Top crepes with Nutella.

Bjorg’s lactose-free pancakes

  • 250 ml d’avoine calcium bio Bjorg

  • 150g Bjorg organic spelled flour

  • 2 eggs

  • organic extra virgin olive oil

Preparation (4 people)

Pour the flour (spelt or mix 3 flours) into a hollow container. Make a well and crack the eggs. Mix everything while gradually adding the vegetable drink. When the dough is smooth, add the olive oil and a few pinches of salt. For the savory version, pour a little Bjorg Tomato Coulis, sprinkle with baby spinach and pieces of goat’s cheese. For a sweet dessert, serve with a Bjorg Chocolate Soja Dessert or a mixture of lemon, Bjorg Cuisine Soja and sugar.


Galette Saint-Jacques, leeks with curry from Ciders of France

  • 6 leeks

  • 2 tbsp coconut oil + 2 tbsp for cooking the shells

  • 10 cl of white wine

  • 2 tsp curry

  • 6 tbsp coconut milk

  • 12 scallops

  • 4 plain buckwheat pancakes

  • Salt pepper

Preparation (for 4 people):

Wash the leeks well, removing the damaged leaves and roots, then cut into rings. In a sauté pan, melt the coconut oil then add the leeks, white wine and a pinch of salt. Let cook covered for 20 minutes. Add the curry and coconut milk, season with pepper and cook for 2 minutes. Keep warm.

In a large nonstick skillet, heat the coconut oil over high heat. Add the walnuts and sear for 1 min on each side. Salt, pepper and set aside. In the same skillet, heat a galette. Then add the leek fondue and 3 scallops and heat for a few minutes. Prepare the other pancakes in the same way.

To be enjoyed with a fresh and tangy cider blending with the flavors of shellfish. Or generous and structured with a slight bitterness.


Crêpe with honey-chocolate-hazelnut spread

For the pancake batter:

  • 250g of flour

  • 3 eggs

  • 50 cl of milk

  • 2 tbsp. oil

  • 1 C. coffee of spring flower honey

  • a little butter for the pan

For the spread:

  • 200g dark chocolate

  • 250 g powdered hazelnuts

  • 50 g of spring flower honey

  • 25 cl of sunflower oil

  • 35 cl of liquid cream

Preparation (for 6 people)

Put the flour in a bowl, break the eggs on it. Gradually add the milk, oil and spring flower honey, whisking to avoid lumps. Cover and let the dough rest for at least 30 minutes. Pour a ladle of batter into a pancake pan (with a square pan for a change), lightly buttered and very hot. Cook 2 minutes on each side. Repeat until the batter is used up.

Break the chocolate into pieces in a saucepan and melt it in a bain-marie. Mix with a wooden spoon to smooth it. Add the hazelnut powder and the spring flower honey. Mix again, before gradually incorporating the oil and the liquid cream. Whisk well to obtain a smooth paste.

Spread this batter on your pancakes, making them as you taste them.


Pancake with Ossau Iraty and duck breast according to Tefal

  • 180 g d’Ossau Iraty

  • 60 g slivers of walnuts

  • 30 slices of smoked duck breast

  • Espelette pepper

  • A few rocket leaves

  • 60g cherry jam (optional)

For the pancake batter

  • 175g buckwheat flour

  • 5g coarse salt

  • 42.5 cl fresh water

  • 1 egg

  • A little oil for cooking or butter


In a bowl, mix the flour and coarse salt. Make a small well in the center then pour the water in three or four times while mixing with a whisk. Then add the egg, this will loosen the dough a little. Cover the salad bowl and let the dough rest (ideally 4 hours) in a cool, dry place (but not in the refrigerator). After this resting time, mix the preparation well again. Add a little cold water if the batter is too thick.

On a high heat, as soon as the hourglass of the red Thermo Signal has disappeared, pour a ladle of batter into the Tefal non-stick pan. Cook until the sides and center come apart easily. Using a spatula, flip the galette over and cook for about 1 minute on the other side. Continue cooking over low heat, add the previously grated Ossau Iraty in the center of the pancake, add 5 slices of smoked duck breast, crushed walnuts then fold the pancake over. Sprinkle with Espelette pepper, sprinkle with arugula. You can also, depending on your taste, add a little black cherry jam.


© Tefal

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