French Crêpes

Crepes Dough :

Notes:

The dough can be made up to 3 days in advance, if kept in the fridge in a closed container. Give the dough a quick mix 30 minutes before using it.

For savoury crepes, omit the sugar

Step 1

Whisk eggs with sugar, until well incorporated

Step 2

Sift your flour over the eggs and sugar mix, then whisk until incorporated. Avoid over-mixing, as this helps the development of gluten, which we want to avoid in this recipe.

Step 3

Add warm milk to the dough, in small increments. Adding all at once will make it difficult to mix properly

Step 4

Add melted butter to the dough and whisk until incorporated.

Step 5

Rest the dough for 30 minutes to an hour.

Step 6

Butter a hot crêpes pan, by wiping the pan with a buttered paper towel (if you don't have a crêpe pan, use a large pan with the flattest sides you have)

Step 7

Using a ladle, pour some mix into the pan and quickly impart a strong angled motion to cover the whole pan. Remember, it is better to have a crêpe with holes than a crêpe that is too thick. This will take some practice to get right.

Step 8

Transfer your cooked crêpe to a heated plate, cover with aluminium foil to keep warm.

Step 9

Repeat step 7 and 8, with step 6 every 2 to 3 crepes until the dough runs out.

Ganache :

Notes:

The ganache can be made up to 3 days in advance, if kept in the fridge in a closed container.

To reheat, use a double boiler, or the microwave on the lowest setting, stirring regularly.

Step 1

Bring cream to a simmer in a pot, then remove from the heat. (Alternatively, use a microwave and a microwave safe dish)

Step 2

Add the chocolate into the cream, and mix with a wooden spoon or emulsifying spoon until melted and homogenous.

Step 3 (optional)

Add in cold butter and mix until melted and incorporated

Caramelized apples :

Notes:

The apples can be made up to 3 days in advance, if kept in the fridge in a closed container.

To reheat, use a pan on medium heat, or the microwave on a low-medium setting, mixing regularly.

Step 1

Core, peel, and cut your apples into wedges (8 to 12 per apple depending on size). Do this when you are ready to cook them so as not to oxidize the apples

Step 2

Cook apples in a hot pan until golden brown.The apples should still be firm. Cook further on low heat to obtain soft "confit" apples, it is a matter of personal taste.

Step 3:

Add sugar to the pan, cook for 5 minutes more. Serve warm

Chantilly cream :

Notes:

Whisked Chantilly does not keep well, it is best eaten within the hour.

If using a siphon, it can be kept on it's side in the fridge for 3 to 4 days, give the siphon a few good inverted shakes before use

Step 1

Mix your cream and sugar until homogenous, taste and adjust to taste

Step 2

Make the Chantilly cream by whisking until fluffy and firm, or use a siphon for convenience.