latest Reviews and articles
Red Carpet Day - French Entrepreneurs in the UK speak to French Entrepreneurs in France - On Thursday 10 October, the Red Carpet Day was being held by the...
London’s Favourite French Film 2013 - The winners - The Gala evening, held at the Institut Français, and hosted by...
Top 5 Tips to a Memorable Profile on LinkedIn - Executive Coach Alexandra Sleator starts a two-part series looking...
Property investment: Buy to let vs student accommodations - Putting your savings in a real estate investment is always an...
MAGAZINE
-
Children
-
Culture
-
Decoration
-
Economy/Politics
-
Education
-
Fashion
-
Food / Wine
-
Health
-
Holidays
-
Jobs
-
Law
-
Life and Style
-
Property
-
Sport
Device converter
Weather
Classified ads
- Native French Speaker - French conversation/grammar via Skype
- TRAIN TICKETS PARIS-LONDON (9 JANUARY)
- Return train tickets to Paris on 03/01, one adult and one child
- 3 Jan: one way tickets Paris to London
Recently added
articles > Food / Wine events

Tuesday 5th February is Pancake day!

This is a last minute reminder for all the people who've got a sweet-tooth: If, for any reason, it has slipped your mind, tomorrow is Pancake Day, in French Mardi Gras, the best occasion to test you cooking talents and please family and friends. Forget about buying quickly one of these disgusting ready to cook powders and surprise everybody with our delicious recipes. To serve with a tasty French Cider from Brittany or Normandy, or natural apple juice for the youngest:
The easy one:
1 1/2 cup Flour
1 1/2 cups whole milk
3 large eggs
3 tablespoons sugar
a pinch of salt
Scant 5 tablespoons unsalted butter, melted
My favourite one
Ingredients:
½ kg of flour
250g sugar
4 eggs
1 sachet vanilla sugar (If you can find it)
½ litre of milk (might need more)
3 tablespoons of rum
1 teaspoon of vanilla essence
a pinch of salt
Preparation:

2. Stir the flour mixture into the eggs little by little. The dough will be difficult to work and it may be necessary to add a little milk (or whatever liquid is used in the particular recipe) to incorporate all the flour. Add the liquid a spoonful at a time and mix it in thoroughly before adding more liquid. When the mixture becomes easy to work (when about half of the liquid has been used) the remainder can be added in two portions.
3. Add melted butter (and flavourings if indicated).
4. Mix again, cover and set aside for at least an hour but not more than 6 hours at room temperature. Crepe batter can be held overnight in the refrigerator. If necessary, the crepe batter can be cooked immediately, but the "resting" time allows the flour to absorb more liquids, makes the batter easier to handle, and gives the crepes more flavour. Since flours vary in their ability to absorb liquid, if the crepe batter seems too thick when you are ready to cook it, a small amount of extra liquid can be added at this time. The consistency could be at least as thin as heavy cream.
Bon appetit!!!
Zone Tag
London Fashion Week, Law, boules tournament, Event promotion, cinema, Amarcord, Max Ophuls, Charlotte Gainsbourg, chanteroy, olympics 2012, Tintin, restaurant, Sport, Gabrielle, alexandra sleator, Cheese, cosmetics, Jewish Book Week, film, cd release, women and men clothing and shoes, gifts, Other specialists, e-changeons,
LEAVE A COMMENT