Crêpes Saintongeaises - St-Onge Pancakes Recipe
Flavors of France
Total time: more than 2 hours

Prep. time: 30 minutes
Resting time: 2 hours
Cooking time: 30 minutes

Difficulty: Easy
For 6 servings

- 250 g (9 oz.) flour
- 3 eggs
- 400 ml (1 1/2 cups) milk
- 100 ml (6 tbsp.) crème fraîche
- 2 tbsp. butter + 40 g (3 tbsp.) for cooking
- 1 tbsp. cognac
- A pinch of salt

- 125 g (4 oz.) candied angelica
- 100 g (6 tbsp.) butter
- 60 g (2 oz.) powdered sugar
- 3 tbsp. cognac

- 80 ml (3 oz.) cognac
- 30 g (1 oz.) powdered sugar

Making the batter

  1. 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;
  2. add the remaining milk just before cooking the crêpes to achieve the desired consistency.

Preparing the filling

  1. Meanwhile, chop the candied angelica;
  2. cream together the butter and sugar until smooth and pale; blend in the cognac and the pieces of angelica.

Cooking and finishing

  1. 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;
  2. spread each crêpe with the filling; roll up and place on a serving platter;
  3. dust with icing sugar; sprinkle with the warmed cognac and flambé.
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