How to Perfect Your Pancakes with La Petite Creperie
Pancake expert Julien Poulalion of La Petite Creperie fame tell us how to cook the perfect crepe...
Shrove Tuesday is just around the corner and you might be contemplating flipping a few pancakes of your own at home.
To help you cook up the perfect pancake, we asked Julien Poulalion of La Petite Creperie fame for the perfect crepe recipe and boy did he deliver - find out what he has to say about this French take on the pancake below, plus a tasty recipe you won't be able to resist.
Tasty French variations
Depending on the region in France, people will finalise the batter with a personal touch to make it tastier.
In Brittany, we add a shot of brut cider or even chouchen (a form of mead). In Normandy, locals will put a shot of calvados (apple brandy) in their batter, and in the North East and Alsace, people will add beer!
Meanwhile, in the South of France, locals are putting rum or pastis (anise spirit) in their pancakes! It doesn’t always have to be about alcohol though, as it is always a good move to add in some honey or vanilla extract...
A recipe you might like to follow
Crêpe mix with brut cider (makes 15-18 crêpes)
Ingredients:
250g plain flour
4 eggs
250ml semi-skimmed milk
300ml brut cider
30g semi salted butter
Method:
1) In a large mixing bowl, put the flour and make a well in the centre.
2) Crack the eggs into the middle, and start whisking from the centre, slowly drawing the flour into the eggs.
3) Pour the cider and beat until you get a thick paste.
4) In the meantime, in a separate pan, boil the milk with the butter.
5) Add the milk and butter to the other mix and leave it to rest for 30mins before using it.
Happy Pancake Day peeps – Julien!
By Julien Poulalion, La Petite Crêperie, Grainger Market
Want to be in the know about everything that’s happening in Newcastle city centre? Sign up to our newsletter and follow us on Facebook, Instagram, X and TikTok.
