Ingredients
- 320 g de farine de blé, et un peu pour fariner
- 125 g d’eau
- 250 g de beurre, coupé en dés et préalablement congelé, et 20 g pour le décor
- 1 c. à café rase de sel
- 750 g de lait
- 3 œufs
- 2 jaunes d’œufs
- 2 gousses de vanille, fendues et grattées
- 260 g de sucre en poudre
- 2 c. à soupe de sucre glace
- 1 blanc d’œuf
- 20 g de chocolat noir pâtissier, en morceaux
Steps
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Melt the butter in a bowl suspended over a pan of hot water. Sift the cake flour into another bowl.
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Make a well in the center of the flour, and break the eggs into it.
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Add the granulated sugar too, and mix well with a whisk.
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Add the milk little by little as you keep mixing.
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Add the cream and melted butter, and mix in.
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Strain it through a sieve. (Be sure to do this.)
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Cover with plastic wrap, and leave to rest at room temperature for 1 to 2 hours. (Rest in the refrigerator during the summer.)
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Heat up a frying pan. Cover with a thin film of oil using a piece of paper towel soaked in oil.
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Mix up the batter again just before you start cooking it.
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Heat the frying pan over medium heat, and add about 2 ladles of batter.
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When it has browned, flip it over using a palette knife.
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To use this for a layered crepe, you can cut the crepes in half or even quarters and stack those since 10 to 12 sheets of crepe will be stacked together.
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Spread whipped cream between the crepes.
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It’s hard to cut, so I recommend freezing them halfway and slicing.
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To make a rolled crepe…pipe out the cream filling as shown in the photo. (I used a tiramisu-flavored cream here.)
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Fold the crepe over, and roll it up.
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Done!
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You can wrap the rolled crepe individually in cellophane, and gift them.
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