Plate up for Pancake Day with Le Deli Robuchon’s Crêpe recipe, a sugary masterpiece courtesy of Head Chef Dario Avenca
• 1 litre whole milk
• 500gr flour T55
• 10gr salt
• 9 eggs
• 250gr caster sugar
• 1 vanilla pod
• 125gr hazelnut butter
• 60gr vegetable oil
• 300gr water/milk
1 To start, grate the vanilla pod into the milk. Gently cook the butter until it gets a light brown colour and begin to strain it.
2 Heat the milk until lukewarm and incorporate hazelnut butter. In a mixing bowl, whisk the flour, eggs, sugar, salt and oil. Once mixed, slowly pour in the heated milk and hazelnut butter, and keep stirring until you get a smooth mixture. Rest your mixture for a minimum of one hour before use.
3 Add water to create your perfect consistency. Once rested, cook in a frying pan.
4 Serve with your favourite toppings!
Recipe courtesy of Dario Avenca, Head Chef of Le Deli Robuchon