Irresistible Crêpe Batter Recipe: Indulge in Delicate Delights
Our Chef Nicolas Cloiseau, Meilleur Ouvrier de France Chocolatier, shares his tricks of the trade for crunchy, melt-in-your-mouth cookies.
Blond and golden, they're just waiting to be devoured! Plain, with sugar, melted chocolate or, for those with a sweet tooth, covered in a delicious spread.
All you have to do is succumb...
For about 20 crêpes
Quality Ingredients for Perfect French Crêpes
INGREDIENTS
- 250g flour
- 4 eggs
- 1/2 liter milk
- 1 pinch salt
- 2 tablespoons caster sugar
- 50g melted butter
Mastering the Art of Making French Crêpes: Step-by-Step Guide
THE RECIPE
- Place flour, salt and sugar in a bowl.
- Add eggs.
- Mix gently. When the mixture becomes thick, add the cold milk a little at a time.
- Add cold melted butter and mix.
- Use a lightly oiled non-stick frying pan.
- Pour in a small ladleful of batter and swirl to distribute the batter over the entire surface.
- Cook for 1 minute on each side.
Happy eating!
Crocodile Tanakio Easter Artistic Piece
Limited-edition Easter art piece, L 40 cm x W 18 cm x H 18 cm – 1.35 kg. An original and elegant chocolate creation by Nicolas Cloiseau and Jacques Owczarek, perfect for sharing with your loved ones. This composition features a dark chocolate base sprinkled with almonds and pistachios, a dark chocolate crocodile mold filled with vanilla praline and crispy crêpes dentelle, a dark chocolate egg with roasted Piedmont hazelnuts, as well as two dark and milk chocolate eggs. Each egg contains an assortment of praliné crocodile skin, amandas, and avelinas.
Crocodile Skin Gift Box 16 Chocolates
Checkerboard of 16 dark and milk praliné bouchee, finished with a ‘crocodile‑skin’ imprint. An Easter gift box to offer as a present or share with your loved ones.
Large Dark Chocolate Easter Egg
56% dark chocolate mould, paired with dark chocolate Easter fritures.
Large Milk Chocolate Easter Egg
Milk chocolate moulding 35%, Easter milk chocolate fritures
