Home
Recipes
The Blog
Easy and Delicious French Crêpes Recipe
2017-08-15
- This Recipe
- Chef: Norbert Tarayre
- Cuisine: French Cuisine
- Course: Crêpe, Crepe And Waffle, Dessert
- Difficulty: Easy
- Category: Course
- Yield: 14 crêpes de 18 cm de diamètre
- Preparation Time: 15 Minutes
- Cooking Time: 15 Minutes
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Tuesday August 15, 2017
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Grand marnier,
- Print This Recipe
-
Print
La version Française se trouve ICI |
A perfect crêpes recipe that is easy and delicious, from the French star of culinary TV channels Norbert Don't forget to share your photos once you tried this recipe! HERE |
About this recipeI already showed you a great recipe of crepes from the French master Pierre Hermé.This new recipe I am showing you is faster and easier, yet delicious |
 |
 | A perfect recipe for last minute crepes for brunches and afternoon snacks |
 |
Source of the recipeA recipe I got one a French TV channel, and from one of its star, Norbert Tarayre |
 |
All recipes of Crepes And Waffles   
All the Recipes of Crepes And Waffles are HERE |
Modifications to the original recipeI modified only a few things...
|
Ingredients
 | For 14 crepes, 7.08" (or 7 3/32" or 18 cm) in diameter |
With 2 eggs |
With 3 eggs |
With 5 eggs |
With 6 eggs |
You will need...
Steps
Mélange des ingrédients |
1. 
Start melting the
2. Using a blender: pour first the liquids (except the
3. Then, pour the powders : the
Start melting the Butter
(3 Tablespoons or 40 g) in the microwave for30 seconds
2. Using a blender: pour first the liquids (except the
Butter
): theMilk
(2 ¼ Cups or 500 g), theEggs
(4), theGrand Marnier
(1 teaspoon or 5 g), theWater
(4 Tablespoons or 50 g)3. Then, pour the powders : the
Flour
(1 ¾ Cup or 250 g), theSugar
(1 Tablespoon or 20 g)
4. The
5. Pour the melted
Butter
(3 Tablespoons or 40 g) is still warm and must be kept away from theEggs
5. Pour the melted
Butter
(3 Tablespoons or 40 g) on top of theFlour
(1 ¾ Cup or 250 g)
6. It's important that liquids be at the bottom of the blender to allow the blade to easily blend the batter
7. Blend for about
8. Wasn't that easy ?? You are done with the batter
2 minutes
8. Wasn't that easy ?? You are done with the batter
Fridge or Cooking right now ? |
9. After blending you may cool the batter in the fridge, or cook the crepes right away
10.
If you place the batter in the fridge, you will need to give it a mix afterwards
10.
If you place the batter in the fridge, you will need to give it a mix afterwards
Baking |
13. Spray some oil
14. Pour about a ladle depending on how thick you like your crepes
14. Pour about a ladle depending on how thick you like your crepes
15. Wait to cook and flip
16. On the left : Here's what you will get if you use spray oil
17. On the right : I show you here the result when you do not spray oil. Not as good looking, but not as greasy, it's your choice !
17. On the right : I show you here the result when you do not spray oil. Not as good looking, but not as greasy, it's your choice !
ResultSooooo goooooooood ! |
|
The 2 other recipes of Crepes And Waffles |
The result and the pix
|
|
|
Share Your Photos
Cooking with the same ingredients ?
What else to cook with Grand marnier |
Recipes...
Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
Christophe Felder’s Strawberry Tiramisu
The Canelé Recipe («Canelé de Bordeaux»)
Claire Heitzler’s Rhubarb Strawberry Tart
Lenôtre’s Pistachio Raspberry Cakes
French Fish Bouillabaisse (Stew)
Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey
Pierre Hermé’s Pistachio Crème Brûlée
Pierre Hermé’s Chocolate Sorbet
The Fabulous Baked Alaska with Grand Marnier
Paul Bocuse’s Quiche Lorraine (the chef of the century)
The Coca-Cola Ice Cream (only for my sister)
Asian Beef Tacos (“Tacos estilo Asiáticos”)
Beef Tenderloin with Bordelaise Sauce, Escoffier styled etouffée Carrots
Poke Bowl, Honolulu style
Stéphane Tréand’s Olive Oil Ice Cream
Conticini’s Chocolate Pound Cake
Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter
Thomas Keller’s Split Pea Soup with Ham Hock (Potage Saint-Germain)
Philippe Conticini’s Rhubarb Tart
Nantua’s Tart (Rhubarb Raspberry)
Pierre Hermé’s Vanilla Crème Brûlée
Easy Mexican Chicken Tacos
Other Blogs...
The Barbecue Bible
Steak Three Ways: Which Cooking Method Is Best
Luxe Eat
Food, Art And Recipes: 16th Century Musings With Adam Lowe And Charlotte Skene Catling
4 Restaurants With Wonderful Art Collections
1 ¾ Cup Flour (250 g)
2 ¼ Cups Milk (500 g)
4 Eggs
1 Tablespoon Sugar (20 g)
1 teaspoon Grand Marnier (5 g)
3 Tablespoons Butter (40 g)
4 Tablespoons Water (50 g)
Comments for This Recipe