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French "Crêpes" by Paul Pellaprat

bakingwithnessa
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!
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Prep Time 5 minutes
Bake Time 15 minutes
PROOF 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine French
Servings 10

Equipment

Mixing Bowl
Mini Whisk
Mini Spatulas
Whisk
Whisk Spatula
Mini Ladle
Signature Spatula

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.

Video

Special Notes

Nutrition

Nutrition Facts
French "Crêpes" by Paul Pellaprat
Amount Per Serving
Calories 150 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Trans Fat 0.1g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 41mg14%
Sodium 54mg2%
Potassium 66mg2%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 6g7%
Protein 4g8%
Vitamin A 153IU3%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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