French Dessert Crêpes
Rich, Delicate Fine-Dining Style Crêpes
This is a richer style of French crêpe that I like to use for plated restaurant desserts. The batter contains whole eggs as well as additional egg yolks and a generous amount of butter, creating crêpes that are thin, tender, buttery, and beautifully golden.
Unlike a simple breakfast crêpe, this recipe is designed to become part of a composed dessert. It can be folded or rolled and served with pastry cream, fruit, chocolate, caramel, ice cream, or sauce.
Yield
Ingredients
175g all-purpose flour
45g granulated sugar
5g salt
3 large whole eggs
3 large egg yolks
350ml whole milk, room temperature
85g unsalted butter, melted
Method
In a large mixing bowl, combine the flour, sugar, and salt.
In a separate bowl, lightly whisk together the whole eggs and egg yolks.
Gradually pour the eggs into the dry ingredients while whisking continuously. Add them slowly so the batter becomes smooth without developing large lumps.
Gradually add the room-temperature milk while continuing to whisk until well combined.
Pass the batter through a chinois or fine-mesh sieve into a clean bowl. This removes any remaining lumps and gives the crêpes a smooth, delicate texture.
Stir the melted butter into the strained batter until completely incorporated.
Let the batter rest before cooking.
Heat a crêpe pan or nonstick skillet. Pour in enough batter to make a thin crêpe, immediately tilting and rotating the pan so the batter spreads evenly.
Cook until the underside is lightly golden and the surface is set. Flip and briefly cook the second side.
Stack the finished crêpes and keep covered so they remain soft.
Baking with Confidence
Your order of straining first and adding the melted butter afterward is worth preserving. It prevents a portion of your lovely 85g of butter from getting trapped in the sieve and sacrificed to the chinois gods.
