Les CRÊPES LÉGÈRES DE GINETTE MATHIOT une recette oubliée des années 1940 sur Gourmandises TV

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

1. Gather and measure ingredients

   Measure all ingredients, separate egg yolks from whites, zest and juice the lemon, and set aside.

   Time: PT5M

2. 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

3. 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

4. Add melted butter

   Stir the melted butter into the batter, mixing well.

   Time: PT3M

5. Add yolks and sugar

   Add the five egg yolks and caster sugar to the batter, whisk until fully incorporated.

   Time: PT3M

6. Add lemon zest and juice

   Grate the zest of the unwaxed lemon into the batter, then squeeze the juice and whisk together.

   Time: PT2M

7. 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

8. 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

9. 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

10. Rest the batter

    Cover the bowl with cling film and let the batter rest at room temperature for 30 minutes.

    Time: PT30M

11. 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

12. 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

13. Keep crêpes warm

    Stack cooked crêpes on a plate and cover loosely with foil while you finish the batch.

    Time: PT5M

14. 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