This Tuesday, Candlemas will liven up many French homes and delight many gourmets.

Because who says Chandeleur says pancakes, and thus the opportunity to pass behind the stove with family.

Nothing better than a recipe approved by Yves Camdeborde, his relatives but also the columnists of "La Table des bons Vivants" for a successful gourmet and convivial moment.

Tuesday, February 2, 2021 does not mark the date of the entry into force of a new confinement (great good for us) but that of Candlemas.

A traditional celebration that marked the mind of Yves Camdeborde, son of a Breton mother whose pancakes delighted his palate from an early age, as he explains in Laurent Mariotte's program,

La Table des bons alive

.

The opportunity for him to share his family recipes with us while sharing his memories. 

Proust pancakes 

"The crepes at the Camdeborde are quite an unforgettable moment," says Yves Camdeborde.

"When we got back from school at 4 p.m., we were running to get to daddy's deli because on Candlemas Day, he would go outside with two pancakes, and he would make pancakes for all the customers. the right to squeeze in line to have a pancake or two. "

A moment of playfulness and gluttony dear to the chef, who wanted to share it with listeners by revealing his pancake recipes. 

>> Find La Table des bons vivant in podcast and in replay here 

Traditional sweet pancakes

For successful pancakes, there is no mystery, you need a dough that is close to perfection.

For this, Yves Camdeborde has a tip: "You take the eggs, you put all the yolks in your preparation and first of all, you put only half of the whites in it as well. With the other half of the whites you mount them in snow to incorporate them into the preparation at the end. "

Result?

You get a slightly puffed pancake, like a small pillow.

Guaranteed success. 

Discover our gastronomy newsletter

Receive our newsletter "A table!" Every Sunday at 10 am

to excel behind the stove with recipes, advice and tips & tricks from Laurent Mariotte, his columnists and his guests.

Subscribe here

Gluten-free sweet pancakes

Finally, for those who cannot eat gluten but still want to celebrate Candlemas as they should, Yves Camdeborde has the solution.

"For those who cannot eat gluten, the solution is the buckwheat but sweet pancakes", suggests Yves Camdeborde.

"For this, you make a preparation based on buckwheat flour with almond cream or hazelnut cream, water and a few eggs. With this, you get a pancake that is different, that has a very pleasant taste and which pleases the greatest number. " 

Traditional sweet pancakes

Ingredients: 

  • 1 liter of whole milk

  • 8 eggs (4 whole, 4 yolks and 4 whites, beaten until stiff for lightness and finesse)

  • 350 g of T45 flour, sifted

  • 150 g heavy cream (for the softness)

  • 4 to 5 heaped tablespoons of caster sugar (for gluttony) 

  • 1 pinch of salt

  • Vanilla pod (for its suave sweetness)

  • 5-7 tablespoons of rum 

Preparation:

1. Mix four whole eggs with four egg yolks.

Add a pinch of salt, four to five heaped tablespoons of caster sugar, and vanilla pod. 

2. When the mixture is whitened, add 150 grams of fresh creams, then 350 grams of sifted flour as you go.

Complete the mixture with five to seven tablespoons of rum, before finishing with four stiff egg whites. 

Gluten free pancakes without lactose

Ingredients: 

  • 250 grams of buckwheat flour 

  • 2 eggs 

  • 1 teaspoon of honey

  • 1 tablespoon of almond cream

  • 1 pinch of salt

  • 1/2 liter of water 

Preparation:

1. Mix all the ingredients.

2. Let stand.

Prepare the pancake batter if possible the day before. 

3. If necessary, on the day of cooking, add a splash of water to the preparation.

Enjoy!