Notice to all gourmands, it's soon Candlemas!
Every year, around February 2nd, the gourmands stand out their stoves. The candlemaker is then celebrated with strong sugar, jams, spreads and of course white flour of wheat. Have you ever tried chestnut flour? Its subtle taste will bring originality to your candlemaker with renewed pleasure.
Making pancakes is the promise of a sure success for any cook. Made with chestnut flour, they can, like wheat flour pancakes, be sweet or savory with your favorite ingredients or, for the occasion, why not be tempted by new flavors?
Ingredients for a dozen pancakes:
125 g of chestnut flour 125 g of wheat flour 1 pinch of salt 3 eggs 500 ml of milk 5 cl of oil Optional: 1 sachet of vanilla sugar for sweet crepes In a bowl or bowl, mix the 2 flours with a pinch of salt and the oil.
Dig a well and break the eggs. Beat the whole with a whisk and gradually add the milk until the dough becomes smooth. If there are lumps, do not hesitate to use your blender or pass your dough to Chinese to eliminate them.
For sweet or scented pancakes, add vanilla sugar or a spoonful of rum, armagnac or orange liqueur.
Cover with stretch film and let stand at least 1 hour.
Mix the dough before using it.
Oil with a paper towel your crepe maker. When it is hot pour a small ladle of dough spreading evenly over the entire surface.
To successfully return your crepe easily it is necessary that your stove is at the right temperature and well oiled. Not hot enough, the dough will tie, too hot it will cook too quickly, will be too thick and slip more difficult. Several tests are necessary before finding the ideal temperature to obtain the perfect crepe.
Turn your pancake over with a spatula when the surface is no longer liquid and the edges come off easily.
The bolder ones make them jump ... it is then good to foresee some losses!
To keep your pancakes hot.
Place a plate on a pan of hot water over low heat on which you will lay your pancakes. Cover them with another plate or aluminum foil so they do not dry.
Uncommonly ... if you have a few pancakes left, keep them in the refrigerator in a cling film for 2-3 days or put them in the freezer by putting baking paper between each pancake.
