I’m told that Candlemas has already passed… but frankly, we agree that crêpes are for any time, don’t we? Here, it’s our little weekend ritual with my eldest (even though, let’s admit it, the parents enjoy them almost more than the little one does) 😛
On the blog, you’ll already find an ultra-easy crêpe recipe but also Christophe Michalak’s recipe. Here, I’m offering you a very simple version with a little bonus treat: crêpes with “démoniak” chocolate sauce, as Christophe Michalak would say.
Yes, because it’s his recipe, and it’s as simple as it is delicious. If you want a change from spread, sugar or caramel, I strongly advise you to try it 🙂
You may have noticed, I’m trying to take my photos a little differently. I’m currently following an online course on food photography — I have a huge amount to learn and I must say it’s a subject I’m passionate about. I really hope to make progress in the coming months.
Ingredients & method
3 components · Full recipe
Chocolate sauce
Ingredients
- 50 g (1.8 oz) mineral water
- 50 g (1.8 oz) full-fat liquid cream
- 1 pinch of fleur de sel
- 50 g (1.8 oz) milk
- 100 g (3.5 oz) dark chocolate
- 30 g (1.1 oz) milk chocolate
Method
1
Place the dark and milk chocolate in a bowl (personally, I reversed the milk/dark chocolate proportions because I prefer milk chocolate).
2
In a saucepan, gently heat the water, cream, milk and fleur de sel. The mixture should not boil.
3
Pour this mixture over the chocolate and stir gently with a spatula to obtain a smooth, glossy sauce. Leave to cool before use. In the photos, the chocolate looks “caramel-coloured” as it had just been made. Having used it a few hours later, it had a completely different appearance and colour. I therefore recommend making this chocolate sauce a few hours ahead — the texture will be nicer and you’ll get a true chocolate colour. I poured it into a small plastic squeeze bottle, very handy for drizzling over the crepes 🙂
Crêpe batter
Ingredients
- 250 g (8.8 oz) flour
- 500 g (17.6 oz) milk
- 3 eggs
- 1 tablespoon sugar
- 1 pinch of salt
- 2 tablespoons grape seed oil
- 1 tablespoon rum
Method
1
Place the flour in a large bowl with the salt and sugar.
2
Make a well in the centre and add the eggs. Whisk together, then as the mixture starts to thicken, gradually add the milk. You should get a fairly fluid batter.
3
Add the oil and rum and mix again.
Cooking the crepes with chocolate sauce
Ingredients
- None
Method
1
Blend the batter with an immersion blender to remove any lumps, then let the batter rest for about an hour.
2
Cook the crepes in a hot pan by pouring a small ladle of batter and rotating the pan to spread the batter evenly over the entire surface.
3
When the edges of the crepe are nicely coloured, flip it with a silicone spatula.
Gallery