Pancakes with cocoa, filled with apples, millefeuille… Five original recipes for Candlemas

Think you know everything about pancakes (especially if you’re from Brittany)? However, there are a thousand ways to prepare and enjoy them. Put aside your family recipe for Candlemas this year and try one of these crepe recipes. Bretons in the kitchen (now available digitally).

1. Cocoa and Salted Butter Caramel Crepes, Roasted Apples with Saffron

Cacao and Salted Butter Caramel Crêpes, Saffron Roasted Apples, recipe from Bretons in the Kitchen. | PHILIPPE BARRETT

A cheap and easy dessert

Preparation: 30 min – Cooking: 1 hour 20 – Rest: 1 hour


• 200 g of flour

• 50 g of cocoa

• 100 g of butter

• 50 g of powdered sugar

• 50 g of brown sugar

• 4 eggs

• 65 cl of milk

• 6 baked apples

• 60 g of butter

• 150 g of sugar

• 35 cl apple juice

• 20 saffron stamps

• 1 jar salted butter caramel cream


1. Pour flour, sugar and sifted cocoa into a bowl. Stir and make a fountain. Break all the eggs in the center, add a little at a time with a whisk, then add the warm milk. Beat everything to get a smooth paste.

2. In a small saucepan, melt the butter until it turns a nice hazelnut color. Pour the dough, beat and leave for an hour.

3. When making a very hot and lightly oiled crepe, pour a small ladleful of batter and make the crepe with a deft movement of the wrist. When the edges are brown, flip the crepe with the same deft wrist motion or, more discreetly, use a spatula. Stack pancakes, separate them with a curtain of brown sugar and keep warm.

4. Preheat the oven to 180°C (6th). Wash and core the apples, taking care to keep the skin. Place the apples in the granule bowl and arrange three saffron stamps in the heart of each apple. Divide the sugar and butter between each apple. Then pour in apple juice, cover everything. Cook for an hour, the apples should be slightly caramelized and tender.

5. Apply a thin layer of salted butter caramel on the entire surface of the pancakes and fold it in four layers.

6. Put a baked apple in the middle of each plate and put two or three pancakes on the side. Serve the apples slightly warm.

2. Pancake Millefeuille with compote

Pancake Millefeuille with compote, recipe from “Bretons in the Kitchen”. | OLIVIER MARIE / THE BRETONS IN THE KITCHEN

cheap dessert

Preparation: 45 minutes – Cooking: 45 minutes


For the pancake batter:

• 300 g of flour

• 3 eggs

• 1 tablespoon of baking powder

• 50 g unsalted butter and 30 g for food

• 5 cl of cider

• 30 cl of milk

• 2 tablespoons of sugar

for decoration:

• 2 apples

• 60 g of brown sugar

• 1 vanilla pod

• 20 g of candied ginger


1. Prepare the pancake batter: mix flour, sugar, baking powder and beaten egg. Add melted butter, vinegar, then milk, whisking constantly. Leave to cool while cooking the compote.

2. Prepare the apple compote: peel the apples, cut the core and core, cut into strips. Put them in a pot with brown sugar, split the vanilla pod in half and 10 cl of water. Cover on low heat for twenty minutes. Remove the vanilla pod, add chopped ginger and cool.

3. Heat a little butter in a small pan. Add a nice scoop of batter and cook for two to three minutes. Flip the pancake to cook the other side. They should be thick enough.

4. Assemble pancake millefeuilles: spread each pancake with a thin layer of ginger apple compote. Make three layers and finish with pancakes. Do the same with the other milfoils. Cut them into four parts, hit each part with a stick and serve.

3. Crépiaux with fruits of the moment

Crépiaux with fruits of the moment, a recipe from the Master Crêpier School. | Julian MOTA

A very easy and cheap dessert

Preparation: 10 min – Rest: 2 hours – Cooking: 10 min


• ½ l of pancake dough (300 g of flour, 3 eggs, 150 g of sugar, ½ l of milk, 20 g of melted butter, 10 g of fine salt, 5 g of baking powder)

• 50 g of apples

• 50 g of pears

• 50 g of fresh pineapple

• 50 g of raisins

• 50 g of candied fruit


1. Mix all the ingredients in the pancake batter.

2. Refrigerate for at least two hours.

3. Bake small “sidewalks” from the dough in a pan or pan.

4. Brush lightly with melted butter before serving.

4. Stuffed pancakes, apple, chouchen and beer caramel

Stuffed pancakes, apple, chouchen and beer caramel, from the recipe “Bretons in the kitchen”. | JULIEN MOTA – STYLING: SÉBASTIEN MERDRIGNAC / BRETTONS IN THE KITCHEN

A very difficult and affordable dessert

Preparation: 45 min – Rest: 12 hours – Cooking: 30 min


For the pancake batter:

• 125 g buckwheat flour

• 2 eggs

• 1/4 milk

• 25 g of butter

• 10 g of sugar

• 2 cl chouchen (optional)

For the apple mousse:

• 1/4 milk

• 4 egg yolks

• 65 g of sugar

• 3 sheets of gelatin

• 1/4 part of 30% fat liquid cream

• 3 cl chouchen

For the beer caramel:

• 1 cake apple

• 125 g of sugar

• 5 cl of water

• 5 cl of beer

• 1 C. honey


1. Prepare the pancake batter the day before: mix all the ingredients, cover and leave to rest for 30 minutes.

2. Prepare the apple mousse: soak the gelatin sheets in a bowl with cold water, set aside.

3. Boil the milk.

4. Meanwhile, whiten the egg yolks with sugar and add to the soup.

5. Cook with a wooden spoon over low heat (cooking on the table).

6. Remove from the heat, add the strained gelatin, stir, then remove to a bowl and leave to cool before placing in the fridge.

7. To prepare caramel, put sugar and honey in a saucepan, add water and cook over medium heat until browned, remove from heat, strain beer.

8. Peel the apple, then cut it into cubes and add it to the caramel.

9. Whip the cream with a mixer, then gently fold it into the cooled cream.

10. Cover and refrigerate overnight.

11. On D-Day, bake pancakes, put a quenelle of mousse, close and cover with beer caramel.

5. Blinis from Treguier

Blinis de Tréguier, a recipe from “Bretons in the Kitchen”. | PHILIPPE BARRETT

A cheap and easy dessert

Preparation: 15 minutes – Cooking: 10 minutes


• 3 large apples

• 3 tbsp. flour

• 3 eggs

• 25 cl of milk

• 3 tbsp. sugar

• 5 cl of rum


1. Peel and core the apples and chop very finely. Immediately put them to mix in the rum.

2. Put flour and sugar in a bowl and make a well. Crack the eggs into the hole and mix gently while adding the milk.

3. Mix the apples.

4. Grease the mini-blini pan generously and fill the cells with dough.

5. Cook for 5 minutes on each side on low heat.

6. Sprinkle powdered sugar on top and serve immediately.

Enjoy your lunch!

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