Candles: 3 easy and inexpensive pancake recipes

published by helene123

– February 02, 2023 at 10:30 am

Candlemas this week! So here are three ideas for pancake-based desserts!

Pancakes are in the spotlight this week with Candlemas. It is easy to prepare, they are generally unanimous with adults and children. But for a change from the traditional sugar or chocolate crepe, L’Étudiant Trendy offers you three recipes to please all your guests!

Chocolate crepe cake

For 6 people:

For the pancake batter:

For the ganache:

  • 200 g of dark chocolate
  • 200 g of liquid cream

For the dough: mix flour, eggs, sugar and salt with a mixer. Add cold milk and beat until smooth. Add 30 g of melted and cooled butter, as well as Grand Marnier. Leave to rest in the refrigerator for 1 hour.

Prepare the ganache: boil the cream over low heat and add the chocolate in parts, whisk until a smooth and glossy cream is obtained, then set aside. Make 10 thin pancakes by pouring a very hot batter into a greased pan (every 3 pancakes). Cook on medium heat on all sides and slide them to a plate. Divide the ganache in two and beat one with an electric mixer for a few seconds until foamy.

Put a pancake in a greased mold and put a thin layer of unbeaten ganache, repeat 6 times and spread the whipped ganache in a thick layer. Cover with the last 4 pancakes spread with unbeaten ganache (on top of the tin). Put in the refrigerator, covered with a protective film, for 3 hours. Remove the cake from the mold a quarter of an hour before serving. Serve with vanilla cream.

Recipe found in Marmiton.

Apple-caramel-speculoos pancake purse

For 6 people:

For the pancake batter:

  • 250 g of flour
  • 75 g of butter
  • 20g of sugar
  • 3 egg
  • 34 I of milk

for decoration:

  • Sugar
  • 6 apples (about 1 per person)
  • 6 assumptions
  • 2 tablespoons semi-thick cream

Prepare the pancake batter in advance. Mix everything in a blender and add the flour last. Knead the dough for 2-3 minutes before letting it rest in the fridge for 2 hours. Cook the pancakes and put them on a plate.

Peel the apple, core, dice. Finely chop the biscuits. Spread the powdered sugar thinly and evenly in a large frying pan. Leave to caramelize without stirring while you watch. When the caramel is ready, add 2 tablespoons of cream. Stir, then add the chopped apples. Cook the apples until they are soft and absorb the caramel over low heat, stirring occasionally to make sure the caramel doesn’t burn. Towards the end, add the speculoos cookie crumbs. Cook for 2-3 minutes.

To assemble: decorate the middle of the pancake with 2-3 spoons of caramelized apples. Bring the edges. Tie the bag with a toothpick or string. Microwave to taste, keeps soft or crisps in the oven (on parchment paper).

Recipe found in Marmiton.

Chantilly crepe and speculoos cake

For 8 people:

For the pancake batter:

  • 125 g of flour
  • 2 large eggs
  • 50 g of butter
  • 25 g of milk
  • 5 cl of water
  • 1 pinch of salt
  • 1 packet of vanilla sugar

for decoration:

  • 25 cl liquid fresh cream
  • 40 g of powdered sugar
  • 1 packet of vanilla sugar
  • fragmented speculations

Prepare the pancake batter. Sift the flour, vanilla sugar and salt into a bowl. Make a well in the center and crack the eggs into it, then add the melted butter, milk and water. Beat the dough well until it is smooth and lump-free. After resting for 10 minutes, cook pancakes as usual. Reserve. Prepare the whipped cream: put fresh cream and powdered sugar in a bowl. Beat the cream as hard as possible with a whisk or electric mixer, beat for 10 minutes, meanwhile add vanilla. Leave the cream in the refrigerator for 2 hours. Prepare the structure: place the first pancake on a serving tray. Cover with whipped cream, then crumbled speculoos and cover with a second pancake. Repeat the operation until the pancake is finished, ending with a layer of speculoos. Refrigerate the cake until serving.

Recipe found at Cuisine AZ.

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