En Cuisine – Salted Crepes for Chandeleur

February 2… long live Candlemas and why not a savoury crêpe?!

Here are two delicious recipes!

Savoury crepe with Le Bocage black pudding and roasted apples


Ingredients (for 2-3 pancakes):

  • 125g flour
  • 25cl milk
  • 1 egg
  • 1 teaspoon oil
  • 1 pinch salt
  • Red onions
  • Argifral black pudding
  • 1 apple
  • Butter/oil for cooking


  1. Pour the sifted flour into a bowl and form a well in the center. Pour in half the milk. Mix, bringing the flour to the center of the bowl.
  2. Beat the egg in a bowl and gently fold into the flour-milk mixture. Add oil, salt and mix.
  3. Continue mixing while stirring in the rest of the milk until you obtain a smooth paste that is neither too thick nor too runny.
  4. Butter a non-stick frying pan and place over high heat. When the pan is hot, pour in a ladleful of pancake batter and spread it over the entire surface, moving the pan as you go. When the edges begin to pull away from the pan, run a spatula under the crepe and flip it over. Garnish with black pudding, roasted apples and red onions.

Crepe with fresh spinach and Le Bocage ham


Ingredients (for 2 pancakes) :

  • 100g fresh spinach
  • 20cl milk
  • 1 egg
  • 75g flour
  • Emmenthal, grated
  • Argifral Ham
  • Salt and pepper
  • Butter/oil for cooking


  1. Trim and wash the spinach.
  2. Place the drained spinach, milk and egg in a blender. Season with salt and pepper and blend until smooth.
  3. Without stopping the blender, add the flour a little at a time.
  4. In a hot, pre-oiled/buttered frying pan, pour a small ladleful of batter and spread out.
  5. After a good minute’s cooking, crack the egg and sprinkle with a little grated cheese and ham.
  6. Leave to cook for a few minutes, then transfer to a plate.
  7. Serve as soon as the pancakes are ready and enjoy with spinach shoots.

We hope you enjoy your meal!


About us

For 45 years, the family-run company ‘Le Bocage’ has specialized in the manufacture and marketing of pork and poultry charcuterie.