{"id":1208988,"date":"2019-01-31T00:00:00","date_gmt":"2019-01-30T23:00:00","guid":{"rendered":"https:\/\/haussmann.galerieslafayette.com\/candlemas-crepes-the-pierre-herme-recipe\/"},"modified":"2019-01-31T00:00:00","modified_gmt":"2019-01-30T23:00:00","slug":"candlemas-crepes-the-pierre-herme-recipe","status":"publish","type":"post","link":"https:\/\/haussmann.galerieslafayette.com\/en\/candlemas-crepes-the-pierre-herme-recipe\/","title":{"rendered":"Candlemas Cr\u00eapes, the Pierre Herm\u00e9 recipe"},"content":{"rendered":"<p><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter wp-image-1044723\" src=\"https:\/\/haussmann.galerieslafayette.com\/wp-content\/uploads\/2019\/01\/Candlemas-Cr\u00eapes-the-Pierre-Herm\u00e9-recipe-300x200.jpg\" alt=\"Candlemas Cr\u00eapes, the Pierre Herm\u00e9 recipe\" width=\"800\" height=\"533\" \/><\/p>\n<p style=\"text-align: center\"><strong><em>To celebrate Candlemas, why not try this exclusive cr\u00eapes recipe by <a href=\"\/?p=1025414\">Pierre Herm\u00e9<\/a>?<\/em><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ingredients for 35 cr\u00eapes:<\/strong><\/p>\n<ul>\n<li>200g flour<\/li>\n<li>50g granulated sugar<\/li>\n<li>500g milk<\/li>\n<li>2 Madagascan vanilla pods<\/li>\n<li>250g eggs (approx. 5 eggs)<\/li>\n<li>zest from a quarter of a lemon<\/li>\n<li>zest from one orange<\/li>\n<li>10ml dark rum<\/li>\n<li>100g high-quality butter<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p style=\"text-align: justify\">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.<\/p>\n<p style=\"text-align: justify\">Heat a non-stick pancake pan and add a ladle of batter. Wait until the cr\u00eape is cooked on one side before flipping; make sure it is evenly cooked on both sides. Fold the cr\u00eape in half, and then in half again. Place three cr\u00eapes on a plate, along with jam or chocolate spread. Serve them right away!<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>To celebrate Candlemas, why not try this exclusive cr\u00eapes recipe by Pierre Herm\u00e9? &nbsp; Ingredients for 35 cr\u00eapes: 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 &nbsp; Bring the milk [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1168218,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[9],"tags":[],"class_list":{"1":"post","5":"has-post-thumbnail"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Candlemas Cr\u00eapes, the Pierre Herm\u00e9 recipe - Galeries Lafayette Paris Haussmann<\/title>\n<meta name=\"robots\" content=\"index, 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