Fat Tuesday, or Mardi Gras Day, is a chance to indulge—before the start of Lent on Ash Wednesday. … The tradition dates back to 600 A.D.,when all animal products, not just meat, were banned during Lent. Christians made pancakes on Fat Tuesday to use up their supply off butter, milk, and eggs before Lent.
An absolutely unmissable pancake batter recipe by the French chef Paul Bocuse!
Preparation: 10 minutes + 1 hour to rest
Cooking: 20 minutes
Total time: 30 minutes
Ingredients (about 15 pancakes)
50 g butter
250g of white spelt flour – Spelt is a pure non-hybridized, nutritious ancient grain. It contains less gluten than conventional wheat.
1 tablespoon of organic unrefined sugar – I use any organic unrefined cane sugar. It is a healthier alternative to other sugars.
1 pinch of salt – The healthiest forms of sea salt are the least refined with no added preservatives.
3 eggs
50 cl of whole milk
Oil
Preparation
Melt the butter.
In a bowl, pour the flour, sugar, salt and eggs, add the milk and mix gently with a whisk, then add the melted butter.
Let the batter rest for 1 hour.
Heat a pan with a little oil, pour in a ladleful of batter, let it cook until dry on the surface, then turn the pancake over.
Leave to cook for a few moments, then repeat the operation until all the dough is used up.
Eat with anything you like! when I was a kid we were melting cheese and added minced meat in them… (the sweet base is very light so you can eat them with savoury ingredients…) – My favourite is a sprinkle of unrefined sugar with a fresh squeeze of lemon, my daughter loves to drown them in maple syrup… For the most sophisticated you can use this base to make crepe suzette, check Nigella’s recipe here!
Bon Appetit!
MUM IS BACK 