Candlemas Crêpes, the Pierre Hermé recipe

This publication is obsolete, we recommend you to look at

Candlemas Crêpes, the Pierre Hermé recipe

To celebrate Candlemas, why not try this exclusive crêpes recipe by Pierre Hermé?

 

Ingredients for 35 crêpes:

  • 200g flour
  • 50g granulated sugar
  • 500g milk
  • 2 Madagascan vanilla pods
  • 250g eggs (approx. 5 eggs)
  • zest from a quarter of a lemon
  • zest from one orange
  • 10ml dark rum
  • 100g high-quality butter

 

Bring the milk to a boil in a saucepan; split and scrape out the vanilla pods and add them to the pan, leaving them to infuse for 30 minutes. Strain the infusion once it has cooled. Melt the butter; leave to cool. Using a Microplane grater, remove the lemon and orange zest then mix with the sugar. Sieve the flour into a mixing bowl, add the sugar and form a well. Mix together the milk and the eggs and pour them into the mixing bowl. Stir gently with a whisk, starting from the centre and gradually widening the circle to incorporate all the flour into the liquid. Once you have a smooth mixture, add the cold melted butter and the rum. Leave to rest for at least 4 hours.

Heat a non-stick pancake pan and add a ladle of batter. Wait until the crêpe is cooked on one side before flipping; make sure it is evenly cooked on both sides. Fold the crêpe in half, and then in half again. Place three crêpes on a plate, along with jam or chocolate spread. Serve them right away!

Find us in store
Order from home

Also discover