Chocolate French “Crêpes” by Pierre Hermé
Happy “Chandeleur” (Candlemas) everyone!
According to Wikipedia, “The origins of the Chandeleur date back to a pagan feast. As a local custom, candles had to be lit at midnight as a symbol of purification. ‘Chandeleur’ comes from the latin “candelarum” as does the English word ‘candle'”.
Later on, it became a tradition for the farmers to make “Crêpes” with the overflow of their flour mill from the previous year. They gave it a round shape to symbolize the Sun, The Light, therefore the return of a warmer weather.
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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Chocolate French “Crêpes” by Pierre Hermé
Ingredients
- 4 Tbsp (60 g) butter (Melted)
- 1 1/4 cups (160 g) all-purpose flour
- 1/3 cup (40 g) unsweetened cocoa powder
- 3 Tbsp (40 g) sugar
- 4 eggs
- 2 1/8 cups (500 g) milk
- 6 Tbsp (90 g) Beer (One of your choosing)
Instructions
CRÊPES PREPARATION
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- In a mixing bowl, whisk together the all-purpose flour, cocoa powder, 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 beer and melted butter. Mix until it is all incorporated.
REST
- Refrigerate your batter covered with a plastic wrap overnight (Minimum 12 hours)
COOK!
- Heat your Pancake pan on Medium 5 minutes prior starting making your "Crêpes" and slightly oil the surface with a kitchen towel.
- Take the bowl out of the refrigerator and gently whisk your batter as it has separated overnight.
- Pour one large scoop of batter in your pan (The batter is fragile and needs to cook a bit longer than a regular crêpe).
- Once one side is cooked, flip it over. Cook it for a few seconds more. Then, serve. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
