The Ultra-Soft Crepe Recipe Inspired by Christophe Michalak

Prepare to elevate your crepe game with this delightful recipe inspired by the renowned pastry chef Christophe Michalak.

These aren't your average thin pancakes; they boast a rich, nutty flavor thanks to the beurre noisette (brown butter). Follow these step-by-step instructions to create crepes that are perfect for a special brunch, a decadent dessert, or simply a delightful treat.

The Ingredients You'll Need for Gourmet Crepes

• 350g cake flour (T45)

• 375ml whole milk

• 375ml water

• 3 large whole eggs

• 3 large egg yolks

• 90g unsalted butter

• 90g powdered sugar (icing sugar)

Equipment:

• Large mixing bowl

• Whisk

• Separate bowl or jug for wet ingredients

• Crêpe pan or a non-stick skillet (approximately 8-10 inches in diameter)

• Ladle

Step 1: Crafting the Beurre Noisette (Brown Butter)

The secret to the incredible depth of flavor in these crepes lies in the beurre noisette, or brown butter. This process infuses the butter with a rich, nutty aroma and taste that will transform your crepes.

1. Place the 90g of unsalted butter in a light-colored skillet over low to medium heat. Using a light-colored pan will allow you to easily monitor the color change of the butter.

2. As the butter melts, it will begin to foam. Continue to cook it gently, swirling the pan occasionally.

3. Keep a close eye on the butter. The foaming will subside, and you'll start to see small brown specks forming at the bottom of the pan. These are milk solids that are toasting and creating that signature nutty flavor.

4. Once the butter reaches a beautiful amber color and emits a distinct nutty aroma, immediately remove the pan from the heat. It's crucial to stop the cooking process at the right moment to prevent the butter from burning.

5. Pour the brown butter into a heatproof bowl and set it aside to cool slightly.

Step 2: Preparing the Dry Ingredients

Ensuring your dry ingredients are properly combined will help create a smooth and lump-free crepe batter.

1. In a large mixing bowl sift 350g of cake flour. Sifting helps to remove any lumps and aerates the flour, resulting in a lighter batter.

2. Add the 90g of powdered sugar to the sifted flours and whisk them together until well combined. The powdered sugar will dissolve easily into the wet ingredients, contributing to the crepe's delicate texture and subtle sweetness.

   
   
   
   

   

   
   

Step 3: Combining the Wet Ingredients (Lump-Prevention Technique)

To ensure a smooth batter right from the start and minimize the risk of lumps, we'll combine the eggs and milk first.

1. In a separate bowl or a large jug, whisk together the 3 large whole eggs and the 3 large egg yolks until they are lightly combined and slightly frothy.

2. Gradually pour in the 375ml of whole milk while continuously whisking. Ensure the eggs and milk are fully incorporated.

   
   
   
   

Step 4: Creating the Smooth Crepe Batter (Gradual Liquid Addition)

Now, we'll introduce the liquid to the dry ingredients in stages, a crucial step for a silky-smooth batter.

1. Gradually pour the wet ingredients (egg and milk mixture) into the bowl of dry ingredients (flour and powdered sugar).

2. As you pour, whisk continuously and vigorously to incorporate the wet and dry ingredients. Start slowly to avoid creating a cloud of flour, then increase your whisking speed as the mixture comes together. Aim for a thick, smooth paste.

3. Once a smooth paste has formed, gradually add about half of the 375ml of water, whisking constantly until it is fully incorporated and the batter starts to thin out.

4. Finally, pour in the remaining half of the water and continue to whisk until you have a smooth, thin batter with no visible lumps. If you happen to have a few stubborn lumps, you can strain the batter through a fine-mesh sieve for an extra smooth consistency.

   
   
   
   

Step 5: Finalizing the Batter

Here, we incorporate the star ingredient – the brown butter – to complete our crepe batter.

1. Slowly drizzle the slightly cooled beurre noisette into the crepe batter while gently stirring. The warm, nutty butter will incorporate into the batter, lending its unique flavor and a delicate richness. Be careful not to add the butter while it's too hot, as it could cook the eggs slightly.

   
   
   
   

Step 6: Cooking Your Gourmet Crepes

Now for the exciting part – bringing your batter to life on the crêpe pan!

1. Lightly grease your crêpe pan or non-stick skillet with a small knob of butter over medium heat. Once the butter is melted and the pan is hot (a drop of batter should sizzle gently), use a paper towel to wipe away any excess butter. This ensures a thin and even layer of grease, preventing the crepes from sticking.

2. Pour approximately ¾ of a ladle of crepe batter into the center of the hot pan. Immediately swirl the pan in a circular motion to evenly coat the bottom with a thin layer of batter. The key to a good crepe is its thinness.

3. Cook the crepe for about 1-2 minutes on the first side, or until the edges start to turn golden brown and the surface appears set.

4. Carefully flip the crepe using a thin spatula and cook for another 1-2 minutes on the other side, until it is also golden brown.

5. Slide the cooked crepe onto a plate and repeat the process with the remaining batter, stacking the crepes as you go. You may need to lightly re-grease the pan between each crepe if necessary.

   
   
   
   

Serving Suggestions:

These gourmet crepes are delicious on their own, showcasing the wonderful nutty flavor of the brown butter. You can also enhance them with a variety of toppings, such as:

• A dusting of powdered sugar

• Fresh berries (strawberries, raspberries, blueberries)

• Whipped cream

• Chocolate sauce

• Nutella

• A drizzle of maple syrup

• Citrus segments

Enjoy the delightful flavors and delicate texture of these exquisite crepes, inspired by the artistry of Christophe Michalak! They are a testament to the magic that can happen with simple ingredients and careful technique.

Bon appétit!