What is lardiguel?

Lardiguel is the name given to a mixture of fat and egg yolk that facilitates detaching the crepes, and the galettes in particular.

Traditionally lardiguel is made with lard (pork fat) but, for practical or religious reasons, it is now often replaced by sunflower oil.

By forming a protective layer that resembles a wax, the lardiguel protects the surface of the crepe maker and helps to fill in small defects (scratches, slight holes).

The lardiguel is only used on crepe makers with a machined cast iron griddle (requiring seasoning) and is of no use on non-stick coatings like enamelled cast iron.

How to make a lardiguel?

It is very simple: just pour an egg yolk into a small container (or plate) and cover it with oil. It is important that the oil covers the egg well, otherwise a film will form and make the lardiguel difficult to use. I also advise you not to mix the egg and the oil so that you can use just the oil, just the egg or both at the same time, depending on the situation.

How to use lardiguel?

Lardiguel is not necessary for cooking crepes at a temperature of 200° C (425° F), but it is highly recommended for buckwheat crepes at 250° C (500° F).

  • For your crepes take a little egg yolk with the grease pad before turning the first one, then for every 10 crepes. The rest of the time it will be just oil.
  • For your galettes, use a mixture of egg yolk and oil before every serving.

Good to know

  • One egg yolk will make about a hundred crepes and about thirty galettes.
  • Don't worry if you see traces of omelette on the surface of the crepe pan. They will disappear when when spreading.
  • The lardiguel is fragile and should be thrown away after use.