General Information
Preparation time: 25 minutes
Serves: 4
Ingredients
- 300g butter
- 160g flour
- 1 heaping tablespoon cocoa powder (15g)
- 1 teaspoon peanut oil (3.5g)
- 175g caster sugar
- 5 eggs
- 18 cl whole milk
Equipment
- 1 bowl
- 1 hand whisk
- 1 crepe pan
- 1 small ladle
- 1 damp cloth
Preparation
- Gently melt the butter in a saucepan until it turns into nutty hazelnut butter (beurre noisette).
- In a large bowl, whisk together the flour, cocoa powder, and caster sugar.
- Add the eggs one by one, beating thoroughly after each addition.
- Finally, incorporate the browned butter, peanut oil, and whole milk. Mix until smooth.
Let the batter rest for 1 hour at room temperature, covered with a damp cloth.
To cook: Heat the crepe pan over medium heat. Use a ladle to pour an even amount of batter into the pan. Swirl to coat the bottom evenly. Cook for 1 minute per side until golden. Stack and serve.
Expert Tip from Pierre Marcolini:
Prepare crepes ahead and sprinkle each with powdered sugar or cocoa powder to prevent sticking in the stack.
