3 pancake recipes reinvented by Cyril Lignac for Candlemas

Whether for Candlemas, for a simple reception or for a snack, pancakes are always a safe bet. Even the least experienced in the kitchen can get away with it. It’s hard to make it simpler! You need flour, eggs, milk and sugar. But this year, you want to innovate and think outside the box. That’s a good thing: associated with the cookware brand Tefal, chef Cyril Lignac has developed three original pancake recipes specially designed for brunch. Follow the guide, and bon appetit!

Savory pancake recipe: spring rolls with salmon and Thai mayo

Spring 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 a spring roll. Here is the procedure to follow to make it, for 4 people.


For the wakame pancake batter:

  • 400g buckwheat flour
  • 2 eggs
  • 75 cl of water
  • 1 teaspoon wakame powder (an edible seaweed)
  • 1 pinch of salt
  • 2 tablespoons of neutral oil
  • 1 tablespoon sesame wasabi (roasted sesame with wasabi flavor)
  • 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:

  • 75g caster sugar
  • 75g fish sauce
  • 12cl of rice vinegar
  • 20g kombu seaweed (brown seaweed from the coast of Brittany)
  • 20g dried bonito flakes (preparation of dried fish)
  • 250g homemade mayonnaise


  1. In a bowl, mix the flour, wakame powder and a pinch of fleur de sel with the eggs and water. Let the dough rest for 10 minutes, giving you time to prepare the rolls.
  2. In a saucepan, pour one liter of water to boil. Then, add the kombu, leave to infuse for about half an hour. Then add the bonito petals and coat the pan. Leave to infuse for 1 hour and pass through a fine sieve.
  3. Pour 10 cl of your broth and mix with sugar, fish sauce, rice vinegar and mayonnaise. Cool book.
  4. In a hot pan, place an oiled paper towel and pour a spoonful of batter. Cook until bubbles form on the surface and the pancake is golden brown, flip it over and repeat the process. Make as many pancakes as you like. Place a sheet of cling film, on top of a pancake, the spinach leaves in a line, on top of some arugula leaves, mint leaves, a slice of salmon all over and on top of the mango slices , roll with film and set aside.
  5. Remove the film and cut the result into even, fairly thick pieces. Sprinkle with sesame wasabi. You can now put your masterpiece on a plate in a circle, and serve it with a little mayonnaise in the middle.

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 butter:

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

For the pancakes:

  • 150g flour
  • 40g of caster sugar
  • 2 organic eggs
  • 10g grapeseed oil
  • 35cl whole milk
  • 10 g of amber rum

For the sauce:

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

For the cinnamon sugar:

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


  1. In a bowl, mix the cinnamon powder, cocoa, butter and brown sugar, then set your mixture aside.
  2. In a bowl, mix the flour and sugar, then gradually add the eggs, oil, milk and rum. Leave the result to stand for about twenty minutes at room temperature. Your pancake batter!
  3. In the hot crepe maker, pass an oiled paper. If you don’t have a crepe maker, of course you can make your crepe in a pan. Pour the pancake batter, and try to form golden pancakes on both sides. Then you can place your precious pancakes on a plate, which you protect with a sheet of aluminum foil.
  4. Brush them with your cinnamon butter (preparation point number 1), then roll your pancakes. If you made your crepes with a crepe maker, in a hot pan, put a knob of butter and start to color it lightly. Fry all sides of the rolled pancakes, to color them. Next, then dip in cinnamon sugar.
  5. Arrange the rolls on a nice dish and using the cream in the pocket, form small filaments into the rolls.

Original delicious pancake recipe: curry, avocado, crab

Avocado, crab and curry soufflé crepe by Cyril Lignac for Tefal

Deliciously delicious puffed pancakes that will delight the taste buds of young and old. For this, you will need a soufflé machine! Here’s the recipe, still for 4 people:


For the pancakes:

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

For the soufflé:

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


  1. In a bowl, mix the flour, curry powder, and sugar. After that, gradually pour the oil, milk and egg. Leave to rest for about 20 minutes at room temperature.
  2. In the hot crepe maker, pass the oiled paper and pour the crepe batter. Otherwise, you can use your stove! Place your golden pancakes on a plate protected with aluminum foil.
  3. In another bowl, mix the crab meat with a little olive oil, the small cubes of avocado and a lemon zest.
  4. Prepare the souffle device. In the process, whip the egg whites flavored with cumin powder, and add the chopped herbs, so that they are well foamed. Then, put a touch of butter in the pan, half pour a little soufflé mixture. Start cooking a little. Then, inside, place the avocado pieces and the crab mixture. Close half of the crepe and let it pop in the pan. Sprinkle with grated parmesan and put in the oven for a few minutes at 190°C. Its ready !

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