Lotoise crepes deliciously flavored with the precious spice. The secret comes from the slow infusion in the pancake batter: it allows the saffron to diffuse the aromatic richness that will be found in the pancakes. Put away that jar of spread!
Preparation a few hours in advance
Baking quick!
Difficulty Beginner
Portions 4 people
For 4 gourmands...
Ingredients
250 g flour
4 eggs
2 tablespoons of sunflower oil
50 cl milk
1/2 glass of water
1 pinch of salt
5 pistils of Quercy saffron
2 tablespoons Quercy saffron syrup
You will also need some
Utensils
A pancake pan
A salad bowl
A whip
Saffron flowersClaude-Emmanuel Robin, the Avenue of the Vines
Saffron from Quercy - stigmas after pruningLot Tourisme - A.Leconte
Step by step recipe
1 Saffron crepes recipeL. Tournier
Preparation
Put the flour in a bowl and create a well in the center.
Add the eggs, salt, oil and saffron syrup.
Mix gently with a whisk.
Add the milk and water (for lighter weight) little by little, whisking, until you obtain a homogeneous, liquid and coating paste.
Now add the saffron pistils, mix and set aside for at least 1 hour so that the saffron diffuses all its aroma.
2 Saffron crepes recipeL. Tournier
Baking
Heat a lightly oiled nonstick skillet. Once hot, pour a ladle of batter into it and swirl it around to spread it over the entire surface. Place on the heat and when the edge of the crepe turns light brown, it's time to turn it over.
As the pancakes are cooked, place them on a plate and cover them with aluminum foil to keep them warm. For dressing, fold the crepe in four and add a few pistils of saffron, no need to add sugar, the saffron syrup is enough.
French
Dutch
English
French
Spanish
