Candlemas, Mardi Gras, curfew: so many good reasons to flip pancakes at home! Easy to prepare and make, they appeal to adults and children alike. But this year, we're setting aside the traditional crepe maker and cooking our pancakes on the Kokko! Here's how.
The classic pancake batter recipe
For successful pancakes, the secret lies in the preparation of the batter. Here is our homemade recipe.
For 4 people - about 15 to 20 pancakes depending on the thickness:
- 250 g of plain flour
- 4 eggs
- 1/2 litre of milk
- 1 sachet of vanilla sugar * 50g of melted butter
- 1 pinch of salt
- To taste: a tablespoon of rum or orange blossom water
Preparation for lump-free crêpes:
- Before starting, melt the butter and warm the milk so that it is slightly lukewarm.
- Put the flour, salt and vanilla sugar in a salad bowl.
- Mix delicately. When the preparation starts to become homogeneous, add the melted butter while continuing to stir.
- Then gradually add the milk without stopping stirring, then the rum and/or orange blossom water.
- Before cooking the crêpes, let the batter rest for at least 30 minutes at room temperature.
Do you suffer from food intolerances or allergies? Here are some recipes for gluten-free pancakes, lactose-free pancakes, gluten-free and lactose-free crepes and egg-free crepes. And if sugar, honey, spread or jam are not your favourite toppings, you'll love our recipe for savoury crêpe batter and the recipe for buckwheat pancakes.
Equipping yourself well to cook crêpes on the barbecue
At first glance, cooking crêpes on the barbecue may seem perplexing, certainly. But with the right accessory, nothing is impossible. To cook crêpes on the Kokko, simply equip yourself well and opt for the cast iron pan. With its capacity to concentrate and diffuse heat evenly, your crêpes will cook quickly. Thanks to its (removable) handle, you can practice flipping them! In addition to crêpes, the cast iron pan allows you to make gentle, saucy dishes and obtain soft and juicy foods as desired.
Cooking crêpes on the Kokko
While your Kokko is heating up, melt approx. 20g of butter to lightly grease your pan between each crêpe to prevent them from sticking. To avoid burning yourself, at Kokko, we have a trick. We cut a small potato in half, prick it with a special barbecue fork - with a long handle! - then dip the cut side in the butter to brush the pan safely. In addition, equip yourself with gloves because you will have to handle the pan handle several times, so it is unthinkable to touch it with your bare hands.
For cooking, place your grill high up and the pan to heat on it. Once at temperature, grease it and pour a ladle of crêpe batter. Let it cook for 1 to 2 minutes maximum depending on the thickness before turning it over, thanks to the handle or with a spatula - which is more prudent - and let it brown for 1 to 2 minutes also before removing it from the heat.
Recipe ideas for sweet and savory crêpes on the Kokko
To garnish your crêpes, give free rein to your imagination. To give you some ideas, here is a recipe for salted butter caramel and the famous recipe for Crêpes Suzette, which are flambéd outside the barbecue. Find all our tips for a safe BBQ.
Of course, crêpes can also be enjoyed savory. Cheese, mushrooms, diced ham, Guémené andouille sausage, potatoes, salmon: some ideas for savory crêpe fillings. As always, be sure to opt for seasonal products: find those of winter.
Sweet or savoury, crêpes are a breakfast staple, so why not organise a brunch Kokko brunch?
