CREPES DENTELLES |
| 120 | gm | Sugar | | 120 | gm | Flour | | 4 | | Eggs | | | ________ | | 1/2 | liter | Warm Milk - with | | 120 | gm | Butter | | | | Vanilla |
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CREPES FROMENT |
| 1 | kg | Flour | | 100 | gm | All Wheat Flour | | 400 | gm | Sugar | | | | Cinnamon / Vanilla | | | ________ | | 1,5 | liter | Whole
milk (cold) | | | ________ | | 6 | | Eggs | | | ________ | | 1 | Liter
| Milk | | 1/2 | Liter | Spring Water
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WATCH THE VIDEOS | 
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CREPES (SKILLET) |
| | Boil together | | 180 | gm | Butter | | 1 | Qt | Milk | | | ________ | | 180 | gm | Sugar | | 500 | gm | All Purpose Flour | | 10 | | Eggs | | | | Orange Blossom Water | | | | Vanilla extract
| | The next day, before cooking, add | | 500 | gm | cold Milk
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| Gateau de Crêpes  |
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BUCKWHEAT or BLE NOIR or SARRAZIN |
| 250 | gm | White Flour | | 30 | gm | Sea salt (or to taste) | | 1 1/2 | liter | Spring Water (cold) | | 1 | kg | All Wheat Flour | | | ________ | | 1 | liter | Whole Milk | | | ________ | | 1/2 | Liter | Water (spring, cold |
|  WATCH THE VIDEO 
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CRISPY RICE CREPES |
| 240 | gm | Rice Flour | | 120 | gm | Confectioners Sugar | | 180 | gm | Dried egg whites | | 120 | gm | Melted Butter | | 960 | gm
| Hot Water | | | | | Mix dry ingredients in bowl . Add melted butter then hot water. Pass throgh chinois. Cook very thin in a crêpe pan. Cut
into thirds and put on silpat or non stick baking sheet. Dust with icing sugar and dry in oven at 200 F for about 50 minutes |
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CREPES SOUFFLEES | 1 1/2 | Qt
| Milk | | 240 | gm | Butter | | | | Vanilla & Orange Blossom Water (optional) | | Bring Milk / Butter and flavoring to a boil and pour right, whisking well over : |
| | 24 | | Yolks | | 240 | gm | Sugar | Whisk egg yolks and sugar until light and very fluffy. Add Flour and whisk until combined |
| | 240 | gm | AP Flour | | | | Vanilla OB water | |
Divide the mix the mix in two parts Make the crepe mix two times adding each time |
| | 12 | | Egg whites, firmed with | | 80 | gm | Sugar | | Very gently, fold in whites into warm
yolk mixture . This is
very crucial ; DO NOT over fold.
There can even be lumps of whites in the mix. When making this recipe, have everything ready to go as the mix is best used when fresh. Sccop the mix from the top and do not use
the liquid which settles out down the bottom, Start the crêpes on the stove and finish in the oven. Gently spread a small amount of Pastry cream , Crème fraiche or jam of your
choice before flapping them as a turnover. |
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KOUIGN or BRITTANY PANCAKES |
- 1 kg Flour - 500 gm Sugar - pinch of salt / Cinnamon / Vanilla - 1 tbsp Baking Powder - 1/2 tbsp Baking Soda ________ - 6 Eggs - ! liter liquid (2/3 Milk + 1/3 Water) |
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YOGHURT PANCAKES >>>>> |
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