Cyril Lignac’s crêpe recipe for a gourmet chandeleur

After oil pumps and king cakes, it’s time for another winter delicacy: crêpes.

For a gourmet Chandeleur that’s easy to make, we’ve come up with a recipe from our favorite chef, Cyril Lignac. Goodbye lumps and excess fat, Cyril Lignac’s recipe for crêpes is simple to make (if you follow the recipe to the letter, that goes without saying).

If you want to be the star of Chandeleur, it’s very simple, just read on (and no, your neighbor’s recipe won’t do – unless she’s a chef). However, we’d like to remind you that pancakes aren’t just for February 2, but can be enjoyed all year round!

Cyril Lignac’s recipe for crêpes :

Ingredients for the crêpe batter:

• 250 g flour
• 3 tablespoons caster sugar
• 1 pinch salt
• 3 eggs
• 500 ml milk
• 2 tablespoons vegetable oil

Preparation:

• Start by mixing the “dry ingredients”. In your mixing bowl, combine the flour, sugar and pinch of salt.
• Next, it’s important to add the eggs one by one. Whisk the mixture well between each egg addition, as this step prevents lumps from forming.
• Next, pour in the “liquid foods”: vegetable oil, then milk, which you’ll mix gently.
• You can also flavour your pancake batter with your favourite fragrance (orange blossom, Grand Marnier or vanilla extract).
• Leave the crêpe batter to rest for at least 1 hour for delicious crêpes. If you don’t have the time, you can start cooking your crêpes without letting the batter rest.

Bon appétit and happy Chandeleur!