French “Crêpes” by Pierre Hermé

I discovered the beautiful blog of Charlotte (“Les Recettes de la Débrouille” ) through the fantastic Facebook Group “tests de recettes entre blogueurs”. Sadly, Charlotte passed away in November 2022. In order to honor her memory, we were challenged to keep her spirit alive by continuing to make her recipes. May you Rest In Peace Charlotte ; and know you will be missed! Of course, you will find her original recipe right HERE!

I hope your will Enjoy this very special Recipe as much as I did. Bon Appétit!

For more Crêpes recipes, click HERE!

As always, you will find the Step-by-Step Video below the recipe.

If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant, whose Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.

• Save

• Save

French “Crêpes” by Pierre Hermé

bakingwithnessa

Pierre Hermé's "Crêpes" are sweet and full of Vanilla Fragrance! The batter needs to rest for 2 hours and it is so worth the wait!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Bake Time 15 minutes mins

LET IT REST 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Dessert

Cuisine French

Servings 12

Equipment

• Save

Mixing Bowl

• Save

Mini Whisk

• Save

Mini Spatulas

• Save

Whisk

• Save

Whisk Spatula

• Save

Mini Ladle

• Save

Signature Spatula

Ingredients

 

1x2x3x

• ▢ 0.71 oz (20 g) butter (Salted | Melted)
• ▢ 21.16 oz (600 g) milk (Lukewarm)
• ▢ 7.06 oz (200 g) all-purpose flour
• ▢ 1.76 oz (50 g) granulated sugar
• ▢ 4 eggs
• ▢ 1 1/2 Tbsp (20 g) vanilla extract

Instructions

 

CRÊPES PREPARATION

• Place butter and milk in a small sauce pan. Heat on low until the milk is lukewarm and butter has almost melted. Set aside.
  0.71 oz butter
• In a mixing bowl, whisk together the all-purpose flour and sugar. Make a well, add the eggs together with the warm milk/butter and vanilla extract. 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!
  7.06 oz all-purpose flour, 1.76 oz granulated sugar, 1 1/2 Tbsp vanilla extract, 4 eggs, 21.16 oz milk

REST

• Cover the batter with a plastic wrap and leave it at room temperature for 2 hours.
  

  • Save

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 jam or with simply some sugar and freshly squeezed lemon. Bon Appétit!
  

  • Save

Video

Special Notes

• Save

• Save

• Save

• Save

• Save

Nutrition

Nutrition Facts

French "Crêpes" by Pierre Hermé

Amount Per Serving

Calories 148 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Trans Fat 0.1g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 1g

Cholesterol 64mg21%

Sodium 52mg2%

Potassium 118mg3%

Carbohydrates 20g7%

Fiber 0.5g2%

Sugar 7g8%

Protein 5g10%

Vitamin A 205IU4%

Calcium 74mg7%

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, French “Crêpes” by Pierre Hermé, guy demarle, les meilleures crêpes, Pancakes, Pierre Hermé, Pierre Hermé Crepes, silpat, 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!

Avec cette recette je valide ma participation au défi ouvert de Février 2023 du groupe Facebook “tests de recettes entre blogueurs” de “Mettre à l’Honneur les Recettes de Charlotte”. Repose en Paix Charlotte “Les Recettes de la Débrouille”, ta recette est un vrai délice!

• Save

• Save

• Save