Crêpes made with Lin des Pyrénées flaxseed flour

A "Nutrition Health Pleasure" Candlemas ...

Light, golden, flavourful crêpes to celebrate Candlemas gently or for an indulgent afternoon snack.

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Ingredients:

• 100 g cornflour
• 50 g Lin des Pyrénées flaxseed flour
• 2 large eggs
• 300 ml cow’s milk or plant-based milk
• Half a vanilla pod

Method:

• Mix the cornflour with the flaxseed flour and the eggs.
• Pour in the milk in a thin stream, stirring constantly until you get a smooth batter.
• Add the vanilla and give it a final stir. The batter is very runny but will thicken as it cooks.

Cooking:

• Heat a frying pan with a little oil.
• Pour in a ladle of batter and spread it out well by tilting the pan.
• Flip the crêpe to finish cooking and slide it onto a plate.

Enjoy soft crêpes, rich in fibre, with the subtle flavours of oilseed flax delicately scented with vanilla ...

Tips and tricks:

To make pancakes, simply leave the batter to rest for a little while (1/2 h to 1 h). It thickens naturally.

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Lin des Pyrénées flaxseed "flour", much more than just an "ingredient".

Lin des Pyrénées flaxseed flour, made from the flax press cake left after cold-pressing the flaxseeds, is a real concentrate of benefits in the kitchen.

Rich in fibre and protein, a source of omega-3, it is also gluten-free and suits specific diets (athletes, vegan, gluten intolerance, ...).

It stands out for its naturalness and its distinctive character.

It can be eaten "raw, uncooked" as a food supplement or cooked, to bring softness, flavour and texture to your dishes (breads, pastries, desserts, a binder for sauces …).

Used on its own or mixed with other flours, it fits easily into everyday recipes: breads, cakes, pastry, pancakes or crêpes.

Enjoy it for your well-being and to delight your taste buds!

Sources: the Ciqual food composition table (ANSES); ANSES, omega-3 fatty acids (in French).