Between pancakes and pancakes, my heart swings! Pancakes are a religion for me. I’ve been doing it since I was 10, or even earlier, but my memory is failing (the song in my head is for me, it’s a gift). Suffice to say that I have a few hundred pancakes under my belt, and almost as much success! Without any humility, from now on, the first failed pancake is just a distant memory, and I manage the texture of the batter quite well (the pancake batter must not be too liquid, otherwise it’s carnage ensured during cooking).
Out of habit – and above all laziness, it must be said – I often make only one type of pancake batter, which I do not salt, and do not add any perfume. So this dough with a “neutral” taste adapts to all toppings, even if nothing beats buckwheat pancakes with cheese, obviously.
In my so-called “sweet” dough, I often only flavor it with rum and learned quite late that some people sweeten their pancake dough. Almost a heresy since at home, between the deliciousness of the jam, spread with a name starting with an N, chestnut cream, and especially the generosity of the quantity of filling, the sugar in the dough was largely optional!
Recipe no. 1: Sweet pancakes from Benoît Castel
This recipe from Benoît Castel is ideal if you eat the pancakes as they are, without toppings. And for aficionados, the chef also offers us his recipe for crepes Suzette with Grand Marnier.
How do we do ? Mix 190 g of flour, 60 g of caster sugar, 1 pinch of salt, 1 vanilla pod and the zest of 1 orange and 1 lemon. Mix with 4 eggs. Heat 130 g of whole milk with 30 g of butter. Once the latter has melted, add 300 g of milk and 20 g of amber rum. Put a little butter in a crepe pan over high heat and cook the crepes, one ladle at a time.
Discover the recipe for Benoît Castel’s Sweet Crêpes
Recipe no. 2: Black sesame pancakes, vanilla whipped cream
Original pancakes with a batter flavored with black sesame cream.
How do we do ? Mix 240 g of flour, 30 g of brown sugar and 1 pinch of fleur de sel. Add 3 eggs, 80 g of black sesame cream, then 50 cl of milk little by little. Leave to rest for 1 hour.
Meanwhile, whisk 20 cl of cold whipping cream, 90 g of mascarpone and a pinch of fleur de sel. When the whipped cream rises, add 2 sachets of vanilla sugar and 20 g of white sugar. Reserve in the fridge.
Heat a crepe maker over high heat with a knob of butter. Pour in a ladle of batter and let it cook for a few moments. We repeat the operation until the dough is used up and we serve the pancakes with the whipped cream.
Discover the recipe for black sesame pancakes with vanilla whipped cream
Recipe no. 3: Orange blossom pancakes, white chocolate pistachio spread
Orange blossom + pistachio = a marriage that works every time!
How do we do ? Mix 240 g of flour, 30 g of brown sugar and 1 pinch of fleur de sel. Add 3 eggs, then 50 cl of milk and 5 tbsp. tablespoon of orange blossom little by little. Reserve the dough for 1 hour.
We chop 60 g of whole pistachios and 150 g of white chocolate. Heat 12 cl of whipping cream, the white chocolate, 20 g of pistachio paste (at a specialized grocery store) and 2 pinches of fleur de sel. Once the chocolate has melted, add the chopped pistachios off the heat.
We cook the pancakes one by one, then serve with the spread.
Discover the recipe for Orange blossom pancakes, white chocolate pistachio spread
