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!
For 4 gourmands...
- 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
- A pancake pan
- A salad bowl
- A whip
Step by step recipe
1 L. Tournier
- 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 L. Tournier
- 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.