French "Crêpes" by Philippe Etchebest
Indulge in the taste of France with these easy to make "French crêpes" by the legendary Chef Philippe Etchebest! Whether you're hosting a cozy gathering or simply craving a delightful treat, these delicate crêpes will transport your taste buds to a Parisian café!
Ingredients
- 0.71 oz (20 g) butter (Melted)
- 8.82 oz (250 g) all-purpose flour
- 1.06 oz (30 g) sugar
- 1/16 tsp (0.38 g) sea salt
- 4 eggs
- 17.64 oz (500 g) milk
- 1 Tbsp (15 g) Dark Rum
Instructions
CRÊPES PREPARATION
- Place butter in a small sauce pan. Heat on low until the butter has melted. Set aside.0.71 oz butter
- In a mixing bowl, whisk together the all-purpose flour, sugar and salt. Make a well, add the eggs, the cooled melted butter, milk and rum. 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!8.82 oz all-purpose flour, 1.06 oz sugar, 1/16 tsp sea salt, 4 eggs, 17.64 oz milk, 1 Tbsp Dark Rum
REST
- Cover the batter with a plastic wrap and leave it at room temperature for at least 30 minutes (I left mine to rest about an hour).
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 your favorite topping. Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
French "Crêpes" by Philippe Etchebest
Amount Per Serving
Calories 146
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 1g
Cholesterol 63mg21%
Sodium 60mg3%
Potassium 106mg3%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 5g6%
Protein 5g10%
Vitamin A 189IU4%
Calcium 63mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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