Our chefs’ crepes

dessert
Difficulty Easy
Preparation 10 minutes
Cooking 20 minutes

Ingredients

Preparation

8 people
250 g de farine | 70 g de sucre semoule |1 pincée de sel | 6 œufs | 25cl de bière |25 cl de lait |1 gousse de vanille |30 de beurre fondu | huile
    • Our chef recommends making your crepe batter the day before making the crepes. You can also let your crepe batter sit for 1 hour before starting to make them.
    • 1
      Mix the flour with the sugar and salt.
    • 2
      Add the eggs and stir until all the clumps disappear.
    • 3
      Add the beer and milk, then finish with the butter.
    • 4
      Mix and allow to sit for one hour.
    • 5
      Heat a greased non-stick frying pan. Pour one ladle of crepe batter evenly into the pan. Once the batter is cooked, flip to cook the other side. Repeat until you have used all of the crepe batter.
    • Tip from the chef: you can replace the beer with 3 cl of rum or Grand Marnier for 1 half-litre of milk.

    Products :

    Type 55 white wheat flour

    Markal
    3.15 €3.15
    For 1 kg (3,15 € / kg)

    Brown sugar

    Terre Exotique
    4.5 €4.50
    For 250 g (18,00 € / kg)

    Madagascan vanilla, 2 pods

    Terre Exotique
    10.8 €10.80

    Natural fleur de sel

    Terre Exotique
    7.4 €7.40
    For 90 g (82,22 € / kg)

    Bellerose Extra Blond Beer

    Bellerose
    5.8 €5.80
    For 75 cl (7,73 € / L)

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