Easy recipe for Philippe Etchebest ‘s crepe batter (without resting) and without lumps, the starred Chef and Meilleur Ouvrier de France reveals his tips and his perfect and detailed recipe for thin, light and ultra soft crepes.
INGREDIENTS
Pancake batter
250 g of T55 flour
40 g caster sugar
1/3 teaspoon salt
1/3 teaspoon vanilla powder
4 eggs
600 ml of milk
40 g butter
1 tablespoon orange blossom water
The filling
Chocolate hazelnut spread
Praline
What roasted hazelnuts
INSTRUCTIONS
To melt the butter.
In a large bowl, pour the flour, sugar, vanilla and salt, mix.
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