French "Crêpes" | Chef Joël Robuchon
Indulge in a taste of France with these delicate French crêpes! Star Chef Joël Robuchon's legacy lives on in these masterpieces, where simplicity meets sophistication. Are you ready to savor the magic of the perfect crêpe? Let’s flip the ordinary into the extraordinary!
Equipment
Ingredients
- 2.82 oz (80 g) butter (Melted)
- 6.70 oz (190 g) all-purpose flour
- 0.91 oz (26 g) sugar
- 4 eggs (Large | Beaten | At Room Temperature)
- 12.52 oz (355 g) milk (At Room Temperature)
- 1/16 tsp (0.38 g) sea salt
Instructions
CRÊPES PREPARATION
- Place butter in a small sauce pan. Heat on low until the butter has melted. Set aside.2.82 oz butter
- In a mixing bowl, whisk the all-purpose flour. Make a well, add the eggs (previously beaten into an omelet), milk, sugar, salt and cooled melted butter. 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!6.70 oz all-purpose flour, 0.91 oz sugar, 4 eggs, 1/16 tsp sea salt, 12.52 oz milk
PROOF
- Cover the batter with a plastic wrap and leave it at room temperature for 1 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 with a drizzle of honey or with your favorite topping. Enjoy & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 183kcal | Carbohydrates: 19g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 87mg | Sodium: 105mg | Potassium: 100mg | Fiber: 1g | Sugar: 4g | Vitamin A: 352IU | Calcium: 58mg | 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