French "Crêpes" by Pierre Hermé
Pierre Hermé's "Crêpes" are sweet and full of Vanilla Fragrance! The batter needs to rest for 2 hours and it is so worth the wait!
Ingredients
- 0.71 oz (20 g) butter (Salted | Melted)
- 21.16 oz (600 g) milk (Lukewarm)
- 7.06 oz (200 g) all-purpose flour
- 1.76 oz (50 g) granulated sugar
- 4 eggs
- 1 1/2 Tbsp (20 g) vanilla extract
Instructions
CRÊPES PREPARATION
- Place butter and milk in a small sauce pan. Heat on low until the milk is lukewarm and butter has almost melted. Set aside.0.71 oz butter
- In a mixing bowl, whisk together the all-purpose flour and sugar. Make a well, add the eggs together with the warm milk/butter and vanilla extract. 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!7.06 oz all-purpose flour, 1.76 oz granulated sugar, 1 1/2 Tbsp vanilla extract, 4 eggs, 21.16 oz milk
REST
- Cover the batter with a plastic wrap and leave it at room temperature for 2 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 jam or with simply some sugar and freshly squeezed lemon. Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 148kcal | Carbohydrates: 20g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 52mg | Potassium: 118mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 205IU | Calcium: 74mg | Iron: 1mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com