Our chefs’ crepes

dessert 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 <ul> <li class="step"> <div class="step-content">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.</div> </li> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content">Mix the flour with the sugar and salt.</span> <!-- <div class="video-portrait"> <div class="thevid" style="position:relative;height:0;padding-bottom:56.25%"><span class="content"><iframe allowfullscreen="" frameborder="0" height="360" id="thevid" src="https://www.youtube.com/embed/aCr1ce8VsHY?&amp;rel=0&amp;showinfo=0&amp;hd=1&amp;autohide=1&amp;color=white" style="position:absolute;width:100%;height:100%;left:0" width="640"></iframe> </span></div> </div> --> </div> </li> <li class="step "> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content">Add the eggs and stir until all the clumps disappear.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content">Add the beer and milk, then finish with the butter.</span> </div> </li> <li class="step"> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content">Mix and allow to sit for one hour. </span> <!-- <img src="https://www.w3schools.com/w3css/img_fjords.jpg"> --> </div> </li> <li class="step"> <div class="step-number"><span class="number">5</span></div> <div class="step-content"> <span class="content">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.</span> </div> </li> <li class="step"> <div class="astuce"> <span>Tip from the chef:</span> <span>you can replace the beer with 3 cl of rum or Grand Marnier for 1 half-litre of milk.</span> </div> </li> </ul> <!-- ici --> French PT20M PT10M
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
    1 kg (3,15 € / kg)

    Brown sugar

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

    Madagascan vanilla, 2 pods

    Terre Exotique
    €10.80

    Natural fleur de sel

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

    Bellerose Extra Blond Beer

    Bellerose
    €6.10
    75 cl (8,13 € / L)

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