Ça va sans doute en faire sourire certains mais cela faisait des années que je me désespérais à la période de la chandeleur car, jusque là, je n'arrivais pas à trouver la recette de pâte à crêpe idéale. J'en ai testé (et même publié) quelques unes mais il y avait toujours un petit défaut que ce soit une pâte trop liquide, pas assez savoureuse, avec trop de grumeaux... En bref, je n'étais jamais vraiment contente alors que j'adore déguster des crêpes!! Mais là, enfin j'ai trouvé la recette parfaite pour faire des crêpes goûteuses et légères et je l'a dois à notre génie de la pâtisserie nationale, j'ai nommé Christophe Michalak! Sa recette est tout simplement une tuerie et même si elle peut sembler plus longue que d'autres à réaliser (mais si peu), cela vaut vraiment le coup car ces crêpes sont tout simplement sublimes! Alors merci encore à lui pour cette recette qui va enfin me redonner envie de faire plein de crêpes (ça tombe bien, la petite adore ça!!). Mon astuce: si vous avez une crêpière anti-adhésive, il n'est absolument pas utile de l'huiler ou beurrer au préalable, cette pâte est magique et ne colle pas!! Vous pouvez aussi bien sûr, remplacer le grand Marnier par de l'eau de fleur d'oranger ou du rhum, par exemple!!
It might make some of you smile, but for years I was desperate because I couldn't find the right crepe recipe. I tested many recipes, but each time they add a little flaw: the dough was too liquid, not tasty enough or it had too many lumps... In brief, I was never happy which was sad because I love crepes!!But now, I have found the perfect recipe to make some delicious and light crepes, and all of this is because of our French baking genius, Christophe Michalak! His recipe is simply to die for and even if it seems a little longer to make (not too much though), it's really really worth it because there are simply divine!! So thanks again to him for this wonderful recipe that made me want to make more crepes than ever (which is a good thing since the little one loves them)!!
My adice: if you have a non-stick pan, you don't even need to add oil or butter because it never sticks! You can also replace the Grand Marnier by Rum or orange blossom water!!
-4 eggs
-4 egg yolks
-3, 1/3 cups of flour
-2/3 cup of butter
-1 cup of icing sugar
-2 tablespoons of Grand Marnier
Cook the butter in a saucepan to obtain a light brown butter. Put aside.
Meanwhile, pour the milk, the eggs and the egg yolks in a bowl and beat vigorously.
Sieve the flour and the icing sugar and add them progressively to the previous batter while beating.
Get rid of the foam on the butter and add it to the bowl while beating. Add the Grand Marnier too.
You can heat your crepe-pan and start your crepe immediately since the dough doesn't need rest!!
Ingrédients (pour 20 crêpes):
-1 litre de lait demi-écrémé ou entier-4 œufs-4 jaunes d’œufs-400g de farine-160g de beurre -120g de sucre glace-2 cuillères à soupe de grand MarnierFaites cuire le beurre dans une casserole pour obtenir un beau beurre noisette. RéservezPendant ce temps, versez le lait, les œufs et les jaunes dans un saladier et battez vivement. Tamisez la farine et le sucre glace puis ajoutez-les progressivement au mélange précédent tout en battant. Retirez l'écume du beurre noisette puis ajoutez-le au saladier en battant. Ajoutez enfin le grand Marnier. Vous pouvez faire chauffer votre crêpière et commencer vos crêpes dès maintenant, la pâte ne nécessitant pas de repos!It might make some of you smile, but for years I was desperate because I couldn't find the right crepe recipe. I tested many recipes, but each time they add a little flaw: the dough was too liquid, not tasty enough or it had too many lumps... In brief, I was never happy which was sad because I love crepes!!But now, I have found the perfect recipe to make some delicious and light crepes, and all of this is because of our French baking genius, Christophe Michalak! His recipe is simply to die for and even if it seems a little longer to make (not too much though), it's really really worth it because there are simply divine!! So thanks again to him for this wonderful recipe that made me want to make more crepes than ever (which is a good thing since the little one loves them)!!My adice: if you have a non-stick pan, you don't even need to add oil or butter because it never sticks! You can also replace the Grand Marnier by Rum or orange blossom water!!
Ingredients (for 20 crepes):
-1 liter of milk-4 eggs
-4 egg yolks
-3, 1/3 cups of flour
-2/3 cup of butter
-1 cup of icing sugar
-2 tablespoons of Grand Marnier
Cook the butter in a saucepan to obtain a light brown butter. Put aside.
Meanwhile, pour the milk, the eggs and the egg yolks in a bowl and beat vigorously.
Sieve the flour and the icing sugar and add them progressively to the previous batter while beating.
Get rid of the foam on the butter and add it to the bowl while beating. Add the Grand Marnier too.
You can heat your crepe-pan and start your crepe immediately since the dough doesn't need rest!!