Les Crêpes Légères DE Ginette Mathiot une recette oubliée des années 1940 sur Gourmandises TV
Les CRÊPES LÉGÈRES DE GINETTE MATHIOT une recette oubliée des années 1940 sur Gourmandises TV is a medium French recipe that serves 4. 120 calories per serving. Recipe by Gourmandises TV - PARIS 🇫🇷 - Cuisine on YouTube.
Prep: 1 hr 6 min | Cook: 26 min | Total: 1 hr 47 min
Cost: $4.06 total, $1.01 per serving
Ingredients
- 250 g All-Purpose Flour (sifted)
- 1 pinch Salt (fine sea salt)
- 500 ml Whole Milk (fresh, whole, warmed to lukewarm)
- 100 g Unsalted Butter (melted, slightly cooled)
- 5 large eggs Eggs (yolks kept for batter, whites whipped to stiff peaks)
- 90 g Caster Sugar (fine granulated sugar)
- 1 Lemon (unwaxed, zest and juice used)
- 1 tsp Calvados (optional, adds subtle apple brandy flavor)
- whites of 5 eggs Egg Whites (whipped to stiff peaks)
Instructions
Gather and measure ingredients
Measure all ingredients, separate egg yolks from whites, zest and juice the lemon, and set aside.
Time: PT5M
Warm milk and melt butter
Gently heat the milk in a saucepan until lukewarm (about 40°C) and melt the butter in a separate container.
Time: PT5M
Temperature: 40°C
Mix flour, salt, and milk
Place the flour and pinch of salt in a mixing bowl, pour the lukewarm milk over it and whisk until smooth and lump‑free.
Time: PT5M
Add melted butter
Stir the melted butter into the batter, mixing well.
Time: PT3M
Add yolks and sugar
Add the five egg yolks and caster sugar to the batter, whisk until fully incorporated.
Time: PT3M
Add lemon zest and juice
Grate the zest of the unwaxed lemon into the batter, then squeeze the juice and whisk together.
Time: PT2M
Whisk egg whites to stiff peaks
Using a clean, dry bowl, whisk the egg whites by hand until they form stiff, glossy peaks.
Time: PT5M
Fold in half of the egg whites
Gently fold half of the whipped egg whites into the batter using a spatula, preserving as much air as possible.
Time: PT5M
Add optional flavor and finish folding
Stir in the optional teaspoon of Calvados (or substitute) and then fold in the remaining egg whites until just combined.
Time: PT3M
Rest the batter
Cover the bowl with cling film and let the batter rest at room temperature for 30 minutes.
Time: PT30M
Preheat pan
Place the non‑stick crepe pan over medium heat (about 180°C) and melt a small knob of butter, swirling to coat the surface.
Time: PT2M
Temperature: 180°C
Cook the crêpes
Pour a ladleful of batter into the pan, swirl to spread thinly, cook for about 1–1.5 minutes until edges set, flip and cook the other side for another minute. Repeat for all 12 crepes.
Time: PT24M
Temperature: 180°C
Keep crêpes warm
Stack cooked crêpes on a plate and cover loosely with foil while you finish the batch.
Time: PT5M
Cleanup
Soak the pan and whisk, wash all utensils, and wipe the work surface.
Time: PT15M
Nutrition Facts
- Calories
- 120
- Protein
- 3g
- Carbohydrates
- 15g
- Fat
- 5g
- Fiber
- 0.5g
Dietary info: Vegetarian
Allergens: Eggs, Milk, Wheat, Butter
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour, Gluten-Free Flour Blend
- Instead of Salt: Kosher Salt
- Instead of Whole Milk: 2% Milk, Almond Milk
- Instead of Unsalted Butter: Margarine, Vegetable Oil
- Instead of Eggs: Egg substitute for yolks, Aquafaba for whites
- Instead of Caster Sugar: Granulated Sugar, Powdered Sugar
- Instead of Lemon: Lime zest and juice
- Instead of Calvados: Rum, Vanilla Extract
- Instead of Egg Whites: Aquafaba
Equipment Needed
- Mixing Bowl
- Whisk
- Saucepan (optional)
- Grater / Zester
- Ladle
- Non-stick Crepe Pan
- Spatula
- Kitchen Towel (optional)
- Timer (optional)
Critical Steps — Do Not Skip
- Mix flour, salt, and milk until smooth
- Whisk egg whites to stiff peaks
- Fold egg whites gently to retain air
- Rest batter for 30 minutes
- Cook crêpes on medium heat and flip at the right moment
Chef Tips from the Video
- Use a non‑stick crepe pan for the most even spread.
- Let the batter rest; the gluten relaxes and the air trapped in the egg whites expands, giving a fluffy texture.
- For an extra aromatic twist, substitute half of the lemon zest with orange zest.
Troubleshooting
Batter is too thick.
Add a tablespoon of lukewarm milk at a time, whisk gently until the batter reaches a pourable consistency.
Crepes tear when flipping.
Make sure the pan is properly heated and the edges have set before flipping; use a flexible spatula and flip gently.
Crepes are soggy.
Cook each side a little longer to evaporate excess moisture and ensure the pan is not overcrowded.
Storage
Refrigerator: Store leftover crêpes in an airtight container for up to 2 days.
Freezer: Layer crêpes between parchment paper, place in a zip‑top bag, and freeze for up to 1 month.
Room temperature: Best served fresh; can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Batter can be prepared up to 2 hours ahead and kept covered at room temperature.
- Whipped egg whites can be folded just before cooking for maximum lift.
- Cooked crêpes freeze well; reheat gently in a skillet or microwave.
Frequently Asked Questions
What is the cultural significance and history of Ginette Matthew's Light Crêpes in French Candlemas tradition?
Ginette Matthew's Light Crêpes are a forgotten 1940 recipe that was traditionally prepared for Candlemas (La Chandeleur) in France. The day is associated with making crêpes to bring good luck and predict sunny weather, a custom that dates back to medieval times.
What are the traditional regional variations of light crêpes in French cuisine?
In Brittany, crêpes are often made with buckwheat flour and served savory. In the Parisian tradition, sweet crêpes like Ginette Matthew's are flavored with lemon, sugar, and sometimes a splash of brandy or Calvados, and served with jam or sugar.
How is Ginette Matthew's Light Crêpes authentically served in France?
Traditionally, the crêpes are rolled or folded and sprinkled with granulated sugar, or spread with jam, honey, or a thin layer of butter. They are enjoyed warm, often with a cup of café au lait during the Candlemas celebration.
What occasions or celebrations is Ginette Matthew's Light Crêpes traditionally associated with in French culture?
The crêpes are most closely linked to La Chandeleur (Candlemas) on February 2nd, a day when families gather to flip crêpes while reciting the proverb that the first crêpe predicts the summer weather.
What makes Ginette Matthew's Light Crêpes special or unique in French cuisine?
The recipe uses a high proportion of butter, whipped egg whites, and a brief rest, creating an exceptionally light and airy texture that sets it apart from ordinary crêpes. The optional splash of Calvados adds a subtle, historic flavor twist.
What are the most common mistakes to avoid when making Ginette Matthew's Light Crêpes?
Common errors include over‑mixing the batter, which deflates the whipped egg whites, using cold milk that prevents proper hydration, and flipping the crêpe before the edges have set, which can cause tearing.
Why does this Ginette Matthew's Light Crêpes recipe use whipped egg whites instead of the whole eggs?
Whipping the egg whites separately incorporates air, giving the batter a foam that expands during cooking, resulting in a lighter, fluffier crêpe. Using whole eggs alone would produce a denser texture.
Can I make Ginette Matthew's Light Crêpes ahead of time and how should I store them?
Yes, the batter can rest for up to 2 hours at room temperature or be refrigerated for up to 24 hours. Cooked crêpes can be stacked with parchment and frozen; reheat gently in a skillet before serving.
What texture and appearance should I look for when making Ginette Matthew's Light Crêpes?
The batter should be smooth, slightly foamy, and pourable. Cooked crêpes should be thin, golden‑brown on both sides, with a delicate, airy interior that springs back when pressed lightly.
What does the YouTube channel Gourmandises TV - PARIS 🇫🇷 - Cuisine specialize in?
Gourmandises TV focuses on reviving classic French recipes, especially forgotten or historic dishes, and presents them with clear, step‑by‑step tutorials that blend culinary history with modern home‑cooking techniques.
How does the YouTube channel Gourmandises TV - PARIS 🇫🇷 - Cuisine's approach to French cooking differ from other French cooking channels?
The channel emphasizes archival research, bringing back recipes from old French cookbooks, and often adds contextual stories about the era and author, whereas many other channels focus on contemporary trends or quick‑fix meals.
Last updated: August 20, 2026
