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Candlemas: Elevate the Tradition with Paul Bocuse and our Wines

Posted on by loupleroux

Candlemas: Elevate the Tradition with Paul Bocuse and our Wines

Today is Candlemas (La Chandeleur). Forget rubbery pancakes and industrial cider. To mark the occasion this year, we are taking things up a notch with the “foolproof” recipe from the late Monsieur Paul Bocuse, paired with a curated selection of wines from our stock.

Mariä Lichtmess: Veredeln Sie die Tradition mit Paul Bocuse und unseren Weinen

The Recipe: Paul Bocuse Crêpe Batter

  • Simple, effective, and deliciously rich, this recipe is a classic of French gastronomy. Monsieur Paul’s secret? Melted butter added directly into the batter for incomparable fluffiness.

    • Ingredients (for about 15 crêpes): 250g flour, 50g butter, 50cl milk, 3 eggs, 1 tbsp sugar, 1 pinch of salt.

    • Preparation: Mix flour, sugar, and salt. Add eggs one by one, then pour in milk gradually. Stir in the melted (slightly browned) butter. Let the batter rest in the fridge for 1 hour—this is the key step!

The Wine Pairing: What to Drink with Your Crêpes?

Tradition calls for cider, but your cellar allows for much bolder and more refined pairings.

For Lively Freshness: Weisser Burgunder 2023, Arndt Köbelin. A Pinot Blanc of remarkable precision with notes of citrus and white flowers. Its crispness perfectly “cleanses” the palate after a sugar crêpe.

For Sweet & Gourmet Crêpes: Château Coutet 1996, Sauternes-Barsac 1er Cru Classé. An exceptional Sauternes with notes of candied citrus and honey. A decadent match for Crêpes Suzette.

For Savory Galettes: Grauer Burgunder 2023, Arndt Köbelin. Ideal with ham or cheese, offering enough body and roundness to wrap around savory ingredients.

Alcohol-Free Option: Apfelsecco by Arndt Köbelin.

loupleroux

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