CHANDELEUR : French crepes recipe by Ferrandi

CHANDELEUR : French crepes recipe by Ferrandi


  • 100g of eggs
  • 50g melted butter
  • 30g caster sugar 
  • 170g T45 flour
  • 500g whole milk
  • orange or lemon peel
  • 20g oil


1. In a bowl, mix the flour, eggs, sugar and a little bit of milk to obtain a lump free dough.

The milk will be added several times.

2. Add the zest and melted butter and mix.

For those who want chocolate pancakes, mix 200g of your preparation with 50-75g of melted chocolate in a bain-marie.

3. Let sit for at least 2 hours.

4. Oil your hot pan and pour a thin layer of your preparation. Turn your pancake for even cooking.

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