Blender Crêpes | by Chef Éric Bouchenoire

Blender Crêpes | by Chef Éric Bouchenoire

bakingwithnessa

These Blender Crêpes by Chef Éric Bouchenoire — who worked for many years alongside the legendary Joël Robuchon — are light, silky, and irresistibly French. Made in minutes with a blender for an ultra-smooth batter, they’re perfect for breakfast, brunch, or dessert.

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Prep Time 5

Bake / Cook Time 15

Total Time 20

Course Dessert

Cuisine French

Servings 12

Ingredients

▢ 5 eggs (Large | At Room Temperature)
▢ 18.35 oz (520 g) milk (Lukewarm)
▢ 5.30 oz (150 g) all-purpose flour
▢ 1/16 tsp (0.38 g) sea salt
▢ 2.65 oz (75 g) granulated sugar
▢ 3.53 oz (100 g) butter (Melted)
▢ 1 tsp (5 g) vanilla bean paste
▢ 1/2 Tbsp (7.5 g) Pastis liquor (I used Sambuca)

Instructions

IMPORTANT | a few tips to get the best crêpes

Eggs should be at room temperature.
Milk should be lukewarm.
Make sure your pancake pan is hot enough.
The faster you tilt and rotate the pan, the better the crêpe batter spreads.
Place the cooked crêpes between 2 ceramic plates while cooking them - They will stay warm, soft and will not dry out. Enjoy!

BLENDER CRÊPES PREPARATION

To the blender, add in this order: Eggs, lukewarm milk, all-purpose flour, sea salt, granulated sugar, cooled melted butter, vanilla bean paste and Pastis liquor (For this recipe I used Italian Sambuca).
Blend for a few seconds, until combined ; about 10 seconds.
NOTE: Make sure to use a spatula to remove the flour pockets and mix again until combined.
5 eggs, 18.35 oz milk, 5.30 oz all-purpose flour, 1/16 tsp sea salt, 2.65 oz granulated sugar, 3.53 oz butter, 1 tsp vanilla bean paste, 1/2 Tbsp Pastis liquor

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 paper.
Pour one large scoop of batter at the center of your pan ; then right away tilt and rotate the pan in order to spread it uniformly.
Once one side is cooked, flip it over. Cook it for a few seconds more. NOTE: Remember to place each time the cooked crêpe between 2 ceramic plates so it stays soft and warm.
Serve as is or with your favorite filling ; Nutella and Chantilly is always a great option as well. Enjoy & Bon Appétit!