Gaillardized pancakes

Name: Configuration
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Ingredients: 100g white flour (recipe 1); 100g chestnut flour; 2 eggs; 400 ml of milk; 1 sachet of vanilla sugar; 250 g fig - chestnut - hazelnut flour (recipe 2); 1 tablespoon of powdered sugar; 2 eggs; 500 ml of milk

Gastronomy is an essential value for the cheerful Brive Tourisme team. The month of February is marked by Candlemas. Also, we offer you a recipe for revisited crepes.

A little reminder for the forgetful: the date of Candlemas is February 2. During this festival the tradition is to enjoy delicious pancakes, accompanied by spreads and jams.

Crepe recipes may vary. The gaillarde team offers you two recipes based on our good local products: the light pancake recipe with chestnut flour (let's not forget that the chestnut is the emblem of Limousin!) and a recipe for crepe with chestnut flour, figs and hazelnuts .

For example, you can enjoy these pancakes with spread. Bovetti which is on sale at the reception of the Tourist office (Place du 14 Juillet) or if you prefer to buy spread from the Lamy chocolatier. And to refresh yourself, what could be better than a good apple juice or a local cider? Lou Father Benoit or Janty Cider House. Fruit juices Vineyards and Orchards of Corrèze or Press of the Manoir de St-Bazile de Meyssac will also go perfectly with this dessert.

Mistery crepes at Bovetti on February 3

For this blind pancake tasting, you will have to guess the spreads. These tastings will be organized as part of the visit to the chocolate museum, the ideal opportunity to combine knowledge and delicacy!

Departures at 14:30 p.m., 15:30 p.m. and 16:30 p.m. Price: €5.90. Reservation at 05 53 51 53

Ingredients

100g white flour (recipe 1)
100g chestnut flour
2 eggs
400 ml of milk
1 sachet of vanilla sugar
250 g fig - chestnut - hazelnut flour (recipe 2)
1 tablespoon of powdered sugar
2 eggs
500 ml of milk

Preparation time : 35 mins
Cooking time : 10 mins

Pancakes with chestnut flour and dried fruits

Prep time

Chestnut pancakes: mix the two flours with the sugar then add the eggs and stir while gradually incorporating the milk.
Let the dough rest for 1/2 hour then cook.
Chestnut-fig and hazelnut flour pancakes: mix flour, sugar and eggs. Then gradually add the milk.
Let the dough rest 1/2 hour before cooking.

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