Crêpes, Pierre Hermes recipe
Pierre Hermes crêpes, perfect basic recipe for delicious homemade crepes.
Yields: 5 
Prep: 5Min ~ Cooking Time: 5Min 
Diff: Easy
- 250ml Milk
- 10g Butter, melted
- 100g All purpose flour
- Pinch of salt
- For sweet crêpes: 30g Sugar
Info
Yields: 5 Prep: 5Min ~ Cooking Time: 5Min Diff: Easy
Ingredients
- 2 Eggs- 250ml Milk
- 10g Butter, melted
- 100g All purpose flour
- Pinch of salt
- For sweet crêpes: 30g Sugar
Introduction
Everyone has each own recipe of crêpes but what really makes the difference is the chilling in the fridge: from 1 hour to one night. This allows gluten to develop and to obtein very soft crepes. I don’t add sugar here because I want to make both savory and sweet crepes; anyway, if you like sweet tasty, add 30g sugar. Enjoy!
Directions
- In a bowl whisk the Eggs with a pinch of salt (add sugar for the sweet version), the melted butter and the flour.
- Add milk and water and beat until smooth. Mix the batter in a blender if there are lumps. Cover and let chill one hour or one night in the fridge.
- Take the batter out of the fridge and whisk again. Heat a crepes pan over medium high heat until hot. Grease with oil. Pour 1/4 cup batter into the pan, Tilting it until batter covers bottom. Cook 1 minutes on both side.
N.B. For easier and more quickly crêpes pour the batter into a plastic bottle. Then, pour some of the contents straight from the bottle!
