It's almost Candlemas! For the occasion, Francine offers you 4 gourmet and innovative recipes, something to delight young and old!

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• 30/04/2022
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February 2 marks each year Candlemas and its famous pancakes. Arriving 40 days after Christmas, this holiday is an opportunity to gather with family or friends for a gourmet moment.

As every year, Francine accompanies you in the preparation of this convivial moment. For this new year, Francine offers you 4 recipes, each one more gourmet than the other. On the program: pancakes flambéed with mandarins and crispy pancake mille-feuille for lovers of sweets, pancakes with Roquefort and walnuts for the “savory” team, or “lollipop” pancakes to relive your childhood... A single watchword, treat yourself !

Pancakes with Roquefort and walnuts

For: 4 people | Level: Easy | Total time: 30 mins | Preparation: 15 mins | Cooking 15 mins

Ingredients :

Preparing the recipe

1. In a bowl, mix the Francine buckwheat flour, water and salt until you get a smooth paste.
2. Leave to rest for at least 3 hours. Cook the patties and keep them warm.
3. On a plate, arrange the Roquefort and the butter. Using the tines of a fork, mash them and mix well. Then spread the Roquefort butter and walnuts over the pancakes.
4. Serve your Roquefort and walnut galettes with oak leaves seasoned to your liking.

"Lollipop" pancakes

For 4 people | Level: Easy | Total time: 13 mins | Preparation: 10 mins | Cooking: 3 mins

Ingredients :

Preparing the recipe

1. In a bowl, pour the milk and the contents of a sachet of Francine preparation while stirring with a whisk. Add the oil and mix well.
2. Divide the resulting mixture in two. Add 3 tablespoons of cocoa powder to one of the two batters and mix until smooth.
3. Pour a ladle of batter into a lightly oiled and very hot pan. When the edge of the pancake is golden, peel it off with a spatula and flip it over. Let the pancake brown on the other side. Also make pancakes with the cocoa pancake batter.
4. Spread the spread on the surface of your plain pancakes and place a chocolate pancake on top of it. Wrap everything tightly.
5. Then cover your pancake rolls with cling film and place them in the fridge for 30 minutes.
6. Then cut them into sections and cover them lightly with spread, preferably with a piping bag. Secure everything with wooden skewers and decorate with sprinkles.

Mille-feuille of crispy pancakes

For 8 people| Level: Intermediate | Total time: 43 mins | Preparation: 40 mins | Cooking: 3 mins

Ingredients :

For the pancake batter:

For the chestnut cream:

Preparing the recipe

To make your crispy pancake mille-feuille, start with the pancake batter:

1. Pour in 20 cl of milk, then add the 3 eggs, the Francine fluid flour and the pinch of salt. Mix well.
2. Add another 20 cl of milk and mix. Gradually add an additional 20cl of milk. Mix then add the remaining milk.
3. Stir a little more, and the pancake batter is ready!

For the chestnut cream:

1. In a bowl, mash the mascarpone with a fork then add the chestnut cream and mix. Add the broken candied chestnuts and mix again.
2. Make small pancakes in a blinis pan (ideally 4 per person) then arrange them on a baking sheet covered with parchment paper.
3. Dry them in a forced-air oven at 110°C for 30 minutes to obtain crispy discs.
4. To make your crispy pancake mille-feuille, alternate the pancakes and the chestnut cream preparation, starting with a pancake.
5. Repeat this operation twice and finish with a crispy disc.

Crêpes flambé with mandarins

Category: between friends | For 6 people | Total time: 35 mins | Preparation: 30 mins | Cooking: 5 mins

Ingredients :

For the pancake batter:

For the mandarin juice:

Preparing the recipe

To make your crepes flambéed with mandarins, start with the crepe batter:

1. Pour in 20 cl of milk, then add the 3 eggs, the Francine fluid flour and the pinch of salt. Mix well.
2. Add another 20 cl of milk and mix. Gradually add an additional 20cl of milk. Mix then add the remaining milk.
3. Stir a little more, and the pancake batter is ready! Cook the pancakes in a very hot oiled frying pan and keep them at temperature.

For garnish :

1. Squeeze your 5 mandarins, reserving a few quarters (for decoration) and zest a clementine.
2. In a saucepan, add sugar and butter. Mix and carefully pour in the mandarin juice and zest. Mix everything well.
3. In a skillet, pour all the mixture and heat the pancakes. Fold them in four.
4. Pour the 3 cl orange liqueur and flambé.
5. Add a few quarters of clementines and serve your pancakes flambéed with mandarins immediately!

For even more recipe ideas, go to www.francine.com

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