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!

Prep Time 5

Bake / Cook Time 15

PROOF 3

Total Time 3 20

Equipment

Ingredients

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.

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!

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.

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Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com