I recently came across a secret crepe recipe from non-other than world renowned pastry chef Jaques Torress.
Mr. Chocolate himself shared this recipe with Saveur Magazine and now this recipe is being shared with you.
The recipe is excellent and can be used for either savory or sweet crepe creations so be sure to give them a try and share with your friends.
This is a friendly warning, the recipe is for the crepes only! That means this recipe will only yield the tortilla-like pancakes you have come to love. The can easily be stuffed with Nutella or you can make them savory by adding some cheese, ham, and bacon or just cheese and ham.
You can do just about anything you want with these crepes. My favorite part about this recipe is how quickly the crepes are made.
Ingredients
- 2 tbsp. unsalted butter
- 2 1⁄2 cups water
- 2 1⁄4 cups all-purpose flour
- 1⁄2 cup whole milk
- 2 large egg yolks
- 1 1⁄2 tsp. kosher salt
- 1 1⁄2 tsp. sugar
- Vegetable oil, for greasing pan
- In a small pan heat, the butter on medium heat until it begins to lightly brown and smells nutty. This should take 3-4 minutes. Immediately pour the melted butter into a blender along with milk, egg yolks, water, flour, salt, and sugar. Blend until smooth. Scrape the sides down if flour sticks to sides of blender, blend again making sure there are no lumps.
- Heat a 12-inch nonstick pan over medium high heat, spray the pan with cooking spray then pour in about 1/2 cup of the batter into the center of the pan. Swirl the pan making sure the batter covers the entire surface. Cook for 2-3 minutes.
- Using a heatproof spatula gently lift a corner of the crepe, flip over with the help of the spatula and your hand. Cook on the other side for 2-3 minutes.
- Place the crepe onto a plate and continue cooking crepes until you have no more batter.
- Fill the crepes with savory or sweet items.
Recipe source: Saveur
Photo Source: @lepetitprincecanggu
