This recipe comes from "The Roux Brothers on Patisserie", and uses cream in the batter. The suggested flavorings include vanilla, orange blossom water, lemon zest or Grand Marnier, or they can just be mixed up and cooked plain.

Daniel Pinaudier's Crêpes

Ingredients

• 2 1/4 cups flour
• 2 tablespoons sugar
• Pinch of salt
• 4 eggs
• 2 1/4 cups milk, boiled and cooled
• 7/8 cups heavy cream
• Desired Flavoring

Procedure

1. Mix dry ingredients in a bowl, and add the eggs, 2 at a time, mixing well. Stir in 1/3 of the milk until you have a smooth, homogenous batter, then add in the cream and the rest of the milk. Leave to rest in a cool place at least 1 hour before using the batter. When ready to use, stir in the chosen flavoring, and use clarified butter for the oiling of the pan.

Notes

 

Content by Renee Shelton. Recipe adapted from Roux, Michel and Albert. The Roux Brothers on Patisserie: Pastries and Desserts from 3-Star Master Chefs. New York: Prentice, 1986. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 13, 2020.