Food & Drinks

Recipe of the day: festive Crêpes Gil Blas | Culinary

Why? Because of course you can. Because every change should be a party. The dish starts with a small difficulty, but once you’ve overcome it… The hazelnut harvest this year is overwhelming. Grate 40 g hazelnuts on a nutmeg grater. Or, don’t tell anyone, use two tablespoons of good hazelnut spread.

Necessary for 4 people:

• 300 g flour

• 3 dl milk

• 50 g sugar

•pinch of salt

•3 eggs


• 100 g butter

• 100 g icing sugar

• 40 g hazelnuts (2 tbsp hazelnut paste)

• 1 teaspoon of lemon juice

• 1 liqueur glass of cognac

•powdered sugar


Make a pancake batter from sifted flour, milk, sugar, salt and eggs. Then in a good thick heavy frying pan fry her thin pancakes. In the meantime, gently stir the butter, add the icing sugar, then the grated hazelnuts (or pasta) and finally the lemon juice and cognac.

Spread the pancakes with the beurre, then fold them in a triangular shape, dress and serve on a platter, sprinkle with icing sugar.


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