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!
