We asked a pastry chef for the best recipe for perfect pancakes every time – try it yourself this Shrove Tuesday
By Abbie Schofield
Patrick Mesiano knows his sweet stuff. As pastry chef for five-star Hotel Metropole Monte Carlo (a town known for seriously good crêpes) Patrick’s first class cooking and baking wows guests on a daily basis. Now he’s shared his indulgent recipe for Crêpe La Monégasque, so you can create delicious (and fail-safe) pancakes at home.
The Best Pancake Recipe for Shrove Tuesday: Crêpe La Monégasque
Makes 10 pancakes.
Ingredients
For the mixture:
- 110g flour
- 85g of sugar
- 150g of eggs
- 30g of butter (melted)
- 11g of oil
- 330ml whole milk
For the toppings (can be shop-bought):
- Raspberry coulis
- Chantilly cream
Method
- Mix flour and sugar in a large bowl
- Add the eggs and mix so as to obtain a paste consistency
- Add the melted butter and oil and then gradually add the milk heated to 45 degrees Celcius
- Leave in the fridge for one hour
- Melt a knob of butter in a non-stick pan on medium heat
- Add a spoonful of the mixture and spread thinly around the pan
- When the first side is cooked, flip and cook the second side, which will turn golden a lot faster
- Top with raspberry coulis and Chantilly cream
Et voilà! You have traditional Monégasque crêpes.
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