From the one star french chef Patrick Asfaux
4.7/5 (15 votes)
Cooking time :
Total time :
recipe for 12 large wafer crepes:
- 500g strong flour
- 6 eggs
- 70g melted salted butter
- 1/4l milk mixed with 1/4l water
- 2 packets of vanilla sugar (2tsp)
- To garnish them:
- Compote, sugar, golden syrup, jam, chocolate spread...
If you see few lumps, not to worry, just pass your batter through a sieve.
2) Cover the batter and allow to rest for, at least, one hour.
3)Cook your crepes onto a hot, slightly oiled pan by rapidly spreading a small amount of the batter onto the whole surface of your pan. Cook for 10 seconds, then flip over and cook for another 10 more seconds and clear it onto a plate. Repeat this operation until all the batter has been used up.
There are the two patented methods to cook wafer crepes:
If you cook your crepes over a low heat your crepes will be crispy. In the other hand if you cook your pancakes, quickly, over a high heat they will be soft.
Me, for sweet crepes I take a plate and every time I add a new crepe onto the pill, I sprinkle some caster sugar on it and put a another plate on the top of the last one on.
This recipe is a base. I let it up to you to create new recipes from this one, your imagination is the limit!