Crêpes Saintongeaises - St-Onge PancakesTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 30 minutes
Resting time: 2 hours
Cooking time: 30 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:258.7 kcal
Proteins:4.7 g
Fats:13.9 g
Carbohydrate:28 g
Fibers:0.5 g
Sugar:14.7 g
Cholesterol:84.7 mg
Sodium:172.3 mg
Calcium:51 mg
Energy:618 kcal
Proteins:11.3 g
Fats:33.1 g
Carbohydrate:66.8 g
Fibers:1.3 g
Sugar:35.2 g
Cholesterol:202.3 mg
Sodium:411.5 mg
Calcium:121.8 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
250
g
flour
3
eggs
400
ml
milk
2
ml
salt
*Garnish
125
g
candied angelica
100
g
butter
60
g
powdered sugar
*To flambé
30
g
powdered sugar
METHOD
Making the batter- Place the flour, eggs, salt, crème fraîche, cognac and two-thirds of the milk in a bowl; whisk together until very smooth and let rest for 2 hours;
- add the remaining milk just before cooking the crêpes to achieve the desired consistency.
Preparing the filling
- Meanwhile, chop the candied angelica;
- cream together the butter and sugar until smooth and pale; blend in the cognac and the pieces of angelica.
Cooking and finishing
- Heat the butter in a pan; pour in a spoonful of batter, just enough to make a crêpe thick enough to be sautéed. Keep warm in the oven, covered with a piece of aluminum foil;
- spread each crêpe with the filling; roll up and place on a serving platter;
- dust with icing sugar; sprinkle with the warmed cognac and flambé.
