We love them in all seasons
5mn
2mn par crepes
We were all waiting for it with impatience, Candlemas is here! This announces pancakes galore in most homes.
A bit of history
The term Candlemas originally comes from a Roman festival called "Feast of Candles". It is celebrated on February 2nd and commemorates the presentation of Jesus in the Temple in Jerusalem 40 days after Christmas. It is assimilated to a period of light and Pope Gélase 1er takes advantage of a pagan symbol of cereal cakes consumed during the feast of Lupercus celebrated around February 15 to put an end to paganism. It is in the year 472 that the first pancake appears.
Here is a small pleasure which requires few ingredients. Economical and low in calories, pancakes have only advantages. The longest part will be the cooking time, depending on the quantity to be made, because strangely enough they disappear quite quickly! Bergamott presents a delicious gluten-free and lactose-free version.
For 12 crepes
Materials
1 bowl
1 whisk
1 crepe pan
Ingredients
- 4 eggs
- 8,8 oz of rice flour
- 20 fl oz of vegetable milk
- Neutral oil for cooking crepes
- 1 packet of vanilla sugar (optional)
How to
- In a bowl beat your eggs and then mix in the flour and vanilla sugar for a sweet version.
- Then add the milk little by little - this step is important to avoid lumps.
- Let the batter rest in the fridge for at least 30 minutes.
- In a very hot frying pan, pour a ladleful of pancake batter into your crepe pan, which you will have oiled beforehand. Repeat this operation to avoid sticking the crepe. Count 1 min of cooking per side.
- It is essential to think of stirring your crepe batter between each cooking.
Let your own tastes guide you to garnish your gluten-free and lactose-free pancakes, spreads, sugar, jam, lemon juice...
For 12 crepes
Materials
1 bowl
1 whisk
1 crepe pan
Ingredients
- 8,8 oz of flour
- 3 oz of cornstarch
- 20 fl oz of vegetable milk
- 2 tablespoons of neutral vegetable oil
- 1 pack vanilla sugar
- 1 pinch of salt
How to
- In a bowl, pour and mix the flour and the starch with the salt and the sugar.
- Then pour in the oil and mix lightly.
- Add the milk little by little, mixing at the same time, to avoid that the dough makes lumps (which happens if you pour the milk at once). If lumps form, pass to the mixer.
- Let stand for about 2 hours at room temperature.
- In a very hot frying pan, pour a ladleful of pancake batter into your crepe pan, which you will have oiled beforehand. Repeat this operation to avoid sticking the crepe. Count 1 min of cooking per side.
Let your own tastes guide you to garnish your gluten-free and lactose-free pancakes, spreads, sugar, jam, lemon juice...
The french pancake recipe
Good tasting!