French “Crêpes” by Paul Bocuse

What is a “Crêpe”? According to Wikipedia, “The history of crêpes dates back to 13th century Brittany, France. It seems a housewife there accidentally dribbled some thin porridge onto a hot, flat cooktop. Since people back then weren’t inclined to waste even their smallest cooking mistakes, she ate it. The rest, as they say, is history. “I must be French because I eat all my baking mistakes too” LOL

This recipe is my most Favorite one, it’s the one from late Chef Paul Bocuse (@paulbocuse_officiel). And yes, this recipe certainly has butter in it!

I hope your will Enjoy this Crêpe 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. 

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French “Crêpes” by Paul Bocuse

bakingwithnessa

"Crêpes" are anything but basic. They are buttery, creamy and it's an art to make them according to the one and only Chef Paul Bocuse.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Bake Time 15 minutes mins

LET IT REST 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine French

Servings 12

Equipment

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Mixing Bowl

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Mini Whisk

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Whisk

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Whisk Spatula

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Mini Spatulas

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Mini Ladle

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Signature Spatula

Ingredients

 

1x2x3x

• ▢ 3 1/2 Tbsp (50 g) butter (Melted)
• ▢ 2 cups (250 g) all-purpose flour
• ▢ 1 Tbsp (12 g) sugar
• ▢ 1/8 tsp (0.75 g) salt
• ▢ 3 eggs
• ▢ 2 1/8 cups (500 g) milk
• ▢ 1 Tbsp (15 g) Dark Rum (Optional)

Instructions

 

CRÊPES PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.
• In a mixing bowl, whisk together all-purpose flour, sugar and salt. Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the milk, a splash at a time while continuing mixing. Finally, add the cooled melted butter and mix until it is all incorporated. OPTIONAL: I like to add a Tablespoon of Dark Rum as well.
  

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REST

• Let your batter rest covered with a plastic wrap at room temperature for about an hour.

COOK!

• Heat your Pancake pan on Medium 5 minutes prior starting making your "Crêpes" and slightly oil the surface with a kitchen towel.
• Pour one large scoop of batter in your pan, spreading it over with your spatula.
• Once one side is cooked, flip it over. Cook it for a few seconds more. Then, serve. Enjoy & Bon Appétit!
  

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Video

Special Notes

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Nutrition

Nutrition Facts

French "Crêpes" by Paul Bocuse

Amount Per Serving

Calories 151 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 2g

Cholesterol 54mg18%

Sodium 81mg4%

Potassium 103mg3%

Carbohydrates 19g6%

Fiber 1g4%

Sugar 3g3%

Protein 5g10%

Vitamin A 223IU4%

Calcium 63mg6%

Iron 1mg6%

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

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