3 pancake recipes reinvented for Candlemas by Cyril Lignac

Whether it’s Candlemas, a simple reception or a snack, pancakes are always a safe bet. Even those with less experience in the kitchen can get away with it. It’s hard to simplify! You need flour, eggs, milk and sugar. But this year you want to innovate and think outside the box. It’s a good thing: chef Cyril Lignac, who is associated with cookware brand Tefal, has created three original pancake recipes made especially for dinner. Follow the guide and bon appetit!

Delicious Pancake Recipe: Summer Rolls with Salmon and Thai Mayo

Summer rolls with salmon and Thai mayo by Cyril Lignac for Tefal

Cyril Lignac offers a delicious clash of cultures with this galette that flirts with spring roll. Here is the procedure to follow to make it for 4 people.


For the Wakame Pancake Batter:

  • 400 g of buckwheat flour
  • 2 eggs
  • 75 g of water
  • 1 teaspoon wakame powder (edible seaweed)
  • 1 pinch of salt
  • 2 tablespoons of neutral oil
  • 1 tablespoon sesame wasabi (roasted sesame seeds flavored with wasabi)
  • 3 slices of smoked salmon
  • 1 handful of baby spinach
  • 1 handful of arugula sprouts
  • 1 mango, sliced
  • Mint leaves

To make the Thai mayonnaise sauce:

  • 75 g of powdered sugar
  • 75 g of fish sauce
  • 12 cl of rice vinegar
  • 20 g kombu seaweed (brown seaweed from the coast of Britain)
  • 20 g dry acorn flakes (dried fish preparation)
  • 250 g homemade mayonnaise


  1. In a bowl, whisk together the flour, wakame powder and a pinch of fleur de sel with the egg and water. Let the dough rest for 10 minutes, this will give you time to make the rolls.
  2. Pour one liter of water to boil in a pot. Then add the kombu, leave to infuse for about half an hour. Then add the bonito flakes and wrap in the pan. Leave to infuse for 1 hour and strain through a fine sieve.
  3. Pour 10cl of your stock and mix with sugar, fish sauce, rice vinegar and mayonnaise. Cool book.
  4. Place a greased paper towel on a hot pan and pour a ladleful of batter. Cook until bubbles form on the surface and pancakes are golden, flip and repeat the process. Make as many pancakes as you like. Place a sheet of cling film on top of the pancake, a row of spinach leaves, a few arugula leaves, a mint leaf, across a slice of salmon and on top of the mango slices, wrap using the film and set aside.
  5. Remove from the film and cut the result into even, relatively thick pieces. Sprinkle with sesame wasabi. Now you can put your masterpiece in a circle on a plate and serve with a little mayonnaise in the middle.

The original cinnamon pancake recipe

Cinnamon roll crepes – Cyril Lignac for Tefal

Do you know cinnamon rolls or cinnamon rolls? This is a delicious recipe straight from the USA / Canada. Here’s how Cyril Lignac redesigned this pancake-style dish for 4 people:


For the cinnamon oil:

  • 70 g of butter
  • 50 g of brown sugar
  • 1 tablespoon of cocoa powder
  • 1 tablespoon of cinnamon powder

For the pancakes:

  • 150 g of flour
  • 40 g of powdered sugar
  • 2 organic eggs
  • 10 g of grape seed oil
  • 35 cl whole milk
  • 10 g of amber rum

For the sauce:

  • 20 g of butter
  • 60 g of fresh cheese
  • 25 g of powdered sugar

For the cinnamon sugar:

  • 50 g of powdered sugar
  • 1 teaspoon of cinnamon powder


  1. Mix the cinnamon powder, cocoa, butter and brown sugar in a bowl, then set the mixture aside.
  2. Mix the flour and sugar in a bowl, then gradually add the eggs, butter, milk and rum. Leave the result to stand at room temperature for about twenty minutes. This is your pancake batter!
  3. Run the greased paper through the hot crepe maker. If you don’t have a crepe maker, you can of course make your crepes in a pan. Pour the pancake batter and try to create a golden pancake on both sides. You can then place your precious pancakes on a plate, where you will protect them with a sheet of aluminum foil.
  4. Coat them with cinnamon oil (making item #1), then roll your pancakes. If you’ve made your crepes with a crepe maker, in a hot pan, add some butter and start browning a little. Fry and color the rolled pancakes on all sides. Then dip in cinnamon sugar.
  5. Arrange the rolls in a nice dish and using the cream in the pocket, make small threads on the rolls.

Original delicious pancake recipe: curry, avocado, crab

Avocado, crab and curry souffle crepe from Cyril Lignac for Tefal

Deliciously delicious puffed pancakes that will delight the taste buds of young and old. You need a soufflé machine for that! We present the recipe for 4 people:


For the pancakes:

  • 150 g of flour
  • 40 g of powdered sugar
  • 2 organic eggs
  • 10 g of grape seed oil
  • 25 cl whole milk
  • 1 good pinch of curry powder
  • 2 tablespoons chopped herbs (parsley, cilantro, tarragon)
  • 1 lemon peel powder
  • Fine salt and ground pepper

For the souffle:

  • 3 organic egg whites
  • 2 tablespoons of grated parmesan
  • 200 g of crab meat
  • 1 avocado, peeled and cut into cubes
  • 1 pinch of cumin powder
  • Olive oil
  • Salt and pepper from the mill


  1. Mix flour, curry powder and sugar in a bowl. After that, gradually pour oil, milk and eggs. Leave to rest at room temperature for about 20 minutes.
  2. When making hot crepes, pass the greased paper and pour the crepe batter. Otherwise, you can use your oven! Place your golden pancakes on a plate protected with aluminum foil.
  3. In another bowl, mix the crab meat with a little olive oil, small cubes of avocado and lemon zest.
  4. Prepare the soufflé machine. In the process, beat the egg whites flavored with cumin powder and add the chopped herbs until well foamed. Then put a butter in the pan, pour a little soufflé mixture in half. Start cooking a little. Then put avocado pieces and crab mixture inside. Close the half of the crepe and leave it to puff in the pan. Sprinkle grated Parmesan on top and bake for a few minutes at 190°C. Ready!

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