If you don’t know what these are, or if you know but never made them (yet), you need to keep reading this NOW. Actually stop reading and scroll down to the recipe because this, is the easiest, fastest most scrumptious way to make crepes that I know of and trust me, I know a LOT about crêpes. This recipe is from Christophe Michalak, former pastry chef of the luxurious Plaza Athénée hotel in Paris and even the Brittany side of me had to admit it is perfect. I have changed nothing to the original recipe but I did change the method which allows me to present the shortest recipe in the history of food blogging: take your blender out, put all the ingredients in starting with the wet ones. Blend. Done! TADAAAAA!
THE French crêpes: delicious, easy and fast!
Difficulty: Easy25
crêpes15
minutes40
minutesKeep the screen of your device on
Ingredients
80 grams 80 of browned butter
2 2 egg yolks
2 2 eggs
60 grams 60 of powdered sugar
500 grams 500 of whole milk
rum
200 grams 200 of all purpose flour
Crêpes batter
Of course, if you don’t have a blender you can do this by hand. In his book, the chef actually recommends to do a dry/wet ingredients situation. It’s really not a difficult batter to make, even by hand. You may notice that I didn’t brown the butter here. A MISTAKE. It makes such a difference in taste and oh my god browned butter smells delicious. I used to think of it as a fussy extra step but I always do it now. I just haven’t come around to taking a new picture… All you need to do is to place the butter in a saucepan on medium high. When the butter stops singing (read making noise) instantly remove from the heat. Put through a mesh strainer and let slightly cool before adding to the batter (usually just enough time to weigh the rest of the ingredients).
At this point you could also choose to let the batter rest a couple hours in the fridge, it usually is what’s recommended for batters like this but if you decide to make them right away, fear not! They will be p.e.r.f.e.c.t.
You don’t even need a crêpes pan, really, pretty much any pan will do as long as you grease it a little between each crêpe.
When the crêpe starts to slightly brown on the edges, flip it over, with a rubber spatula or for the bravest amongst us, make it fly – and land successfully.
With this recipe you will be able to make 25 to 30 crepes. You don’t have to make them all in one sitting. The batter will be even better the next day! I keep mine in an airtight container up to 2 days… DELICIOUS!