French “Crêpes” by Paul Pellaprat

Indulge in a culinary journey with the founder of the Cordon Bleu Culinary School Chef Paul Pellaprat‘s Orange Blossom French Crêpes! This mouthwatering treat will whisk you away to Paris, one delectable bite at a time. Bon appétit!

Enjoy this delicious recipe and please let me know how you liked it!

Looking for some inspiration?… For more Valentine Recipes, click HERE!, Mardi Gras / Carnaval Recipes, click HERE!, For Waffles, click HERE! and for Crêpes, click HERE!

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French “Crêpes” by Paul Pellaprat

bakingwithnessa

Indulge in a culinary journey with the founder of the Cordon Bleu Culinary School Chef Paul Pellaprat's Orange Blossom French Crêpes! This mouthwatering treat will whisk you away to Paris, one delectable bite at a time. Bon appétit!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Bake Time 15 minutes mins

PROOF 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Course Dessert

Cuisine French

Servings 10

Equipment

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Mixing Bowl

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Mini Whisk

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Mini Spatulas

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Whisk

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Whisk Spatula

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Mini Ladle

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Signature Spatula

Ingredients

 

1x2x3x

FRENCH "CRÊPES"

• ▢ 0.88 oz (25 g) butter (Melted)
• ▢ 4.41 oz (125 g) all-purpose flour
• ▢ 0.42 oz (12 g) granulated sugar
• ▢ 2 eggs
• ▢ 8.82 oz (250 g) milk
• ▢ 1 Tbsp (15 g) Orange Blossom Water (Original Recipe calls for 1 tsp of Cognac)
• ▢ 1/2 tsp (2.5 g) vanilla bean paste
• ▢ 1/16 tsp (0.38 g) sea salt

CHOCOLATE SAUCE

• ▢ 3.53 oz (100 g) dark chocolate chunks (1 chocolate bar)
• ▢ 1 Tbsp (22 g) orange syrup (Torani or Monin)
• ▢ 1 Tbsp (15 g) milk

Instructions

 

CRÊPES PREPARATION

• Place butter in a small sauce pan. Heat on low until the butter has melted. Set aside.
  0.88 oz butter
• In a mixing bowl, whisk together the all-purpose flour and sugar. Make a well, add the eggs, the cooled melted butter, milk, orange blossom water, vanilla bean paste and sea salt. Start mixing from the center going outwards taking a little bit of flour at a time. NOTE: This is the secret to get a batter with no lumps!
  4.41 oz all-purpose flour, 0.42 oz granulated sugar, 1/2 tsp vanilla bean paste, 2 eggs, 8.82 oz milk

REST

• Cover the batter with a plastic wrap and leave it at room temperature for 3 hours. NOTE: The original recipes calls for a couple of hours.
  

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COOK!

• Heat your Pancake pan on a medium heat 5 minutes prior starting making your "Crêpes".
• When ready, lightly oil the surface with a kitchen towel and pour one large scoop of batter in your pan, spreading it over while moving your pan into a gentle circle.
• Once one side is cooked, flip it over. Cook it for a few seconds more. Then, serve to enjoy as is or with the chocolate sauce and sprinkles on top. Bon Appétit!
  

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CHOCOLATE SAUCE PREPARATION

• Place the dark chocolate chunks in a heatproof bowl over a pan of simmering water. NOTE: The base of the bowl should sit above the water without touching it. Allow the chocolate to melt so that it is smooth, shiny and glossy. Then, add the syrup and milk, stirring well to combine. NOTE: If you like your chocolate sauce a bit more runny, add a tablespoon of milk at a time.

Video

Special Notes

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Nutrition

Nutrition Facts

French "Crêpes" by Paul Pellaprat

Amount Per Serving

Calories 150 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Trans Fat 0.1g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 2g

Cholesterol 41mg14%

Sodium 54mg2%

Potassium 66mg2%

Carbohydrates 17g6%

Fiber 1g4%

Sugar 6g7%

Protein 4g8%

Vitamin A 153IU3%

Calcium 40mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Best Crepes, Best Pancakes, bon cook, Crepe, Crepes, Easy Crepe, easy crepes, guy demarle, les meilleures crêpes, Pancakes, Paul Pellaprat, The best crepe recipe, Thin pancakes

Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!

Credit: Zika Cuisine bonoise de Zika ; Recipe: “Crêpes Moelleuses à la fleur d’oranger”

Avec cette recette, je participe au défi culinaire du blog CMUM “Compile Moi Un Menu” dont les organisatrices sont Nath – Une cuisine pour Voozenoo & Viviane – Quoi qu’on mange ? 

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C’est chouette cette année c’est une année bysextile! Cela tombe bien car mon amie Alicia – Bal des Saveurs qui est aussi notre nouvelle marraine a choisi le Thème Festif: « Sugar and Colors Carnival ». Quoi de mieux que de fêter Carnaval tout au long du mois de Février! Inscription et dépôt de recettes ICI!

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Voici la liste des participants du « Sugar and Colors Carnival »,  allez voir les belles choses qu’ils ont réalisé (La liste sera actualisée au fur et à mesure du 1er au 25 Février à Minuit):

1. Alicia du blog Bal des Saveurs fête son carnaval avec des Mini crêpes smiley
2. Alicia du blog Bal des Saveurs fête son carnaval avec des Crêpes à la bière
3. Alicia du blog Bal des Saveurs fête son carnaval avec des Mini donuts chocolat à la machine
4. Alicia du blog Bal des Saveurs fête son carnaval avec des Mini crêpes miel de citron
5. Nessa du blog Baking with Nessa fête son carnaval avec des Nutella Valentine’s XO « Crêpes françaises »
6. Florence du blog : Dans ma p’tite cuisine rose fête son carnaval avec des Churrofres selon Cyril Lignac
7. Alicia du blog Bal des Saveurs fête son carnaval avec des Crêpes Belle-Hélène
8. Alicia du blog Bal des Saveurs fête son carnaval avec des Crêpes légères

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