French Crepes are a good alternative to regular pancakes: Crepes are thinner and more elastic . For tea on Wednesday, I decided to make French crepes, but not just any crepes! These crepe recipes are flavored with orange zest and filled with delicious chocolate ganache. I enhanced this simple crepe recipe with a little more ganache, slivered almonds, and orange segments… You’ll tell me some news.
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Ingredients list for French Crêpe Recipe
Serves 4 or 8 to 10 crêpe, depending on thickness:
For the batter:
- 1 1/2 cup (150 g) flour
- 2 eggs
- 2 cups (45 cl) milk
- 3 1/2 tbsp (50g) butter
- 2 tbsp oil
- A pinch of salt
- Zest of one orange (preferably organic) or a few drops of orange essential oil
For the chocolate ganache:
- 5 ounces (150 g) dark chocolate 70%
- 3/4 cup (20 cl) of whipping cream
- 1 teaspoon honey
- 1 teaspoon butter
For decoration (optional):
- A handful of toasted flaked almonds
- Orange segments
Directions
First, prepare the batter:
1. In a bowl, pour the flour and salt, then dig a well.
2. In another bowl, whisk the eggs, milk, and melted butter (in the microwave).
3. Pour this mixture into the well of flour.
4. Whisk well until the dough is smooth and without lumps.
5. Finally, add the orange zest and let the dough rest for 1 hour.
Meanwhile, prepare the chocolate ganache:
1. Grate the chocolate and put it in a shallow dish or bowl.
2. In a saucepan, boil the cream and honey and pour over the grated chocolate in 3 times.
3. Mix gently with a whisk from the center toward the edges.
4. Once the chocolate is fully incorporated, add the butter.
5. Mix well, then cover the bowl with a plastic film, taking care to stick the film in contact with the ganache. This will prevent the formation of a “crust”.
Cook your crêpe:
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com 3. When the pan is hot, quickly pour a ladle of batter and rotate the pan in all directions to distribute the liquid.
Photo credit: © Eatwell101.com4. When the surface of the crêpe is golden and dry underneath — generally after 2 minutes — flip it gently with a spatula, or by making it jump if you are sure it will not land on the floor…
5. Repeat until all the batter is finished, remembering to grease the pan between each crêpe if necessary
6. Drop your crêpes on a plate as you go, covering them with aluminum foil to keep warm.
For the mounting, it is very simple:
1. Garnish a crêpe with the chocolate ganache over the entire surface using a small spoon.
2. Fold the crêpe into quarters, then serve it with some sliced almonds sprinkled on top, a drizzle of additional chocolate ganache if you’re really hungry, and orange segments freshly detailed.
Tip: If you have crêpes left for the next day (there is little chance that it happens, but you never know …), you can reheat them by placing the plate on which they are stacked in a pot of boiling water. Or in the microwave if you’re really too lazy …
Photo credit: © Eatwell101.com
French Crêpe Recipe
French crepes with orange zest filled with chocolate ganache.
Ingredients
- For the batter:
- 1 1/2 cup (150 g) flour
- 2 eggs
- 2 cups (45 cl) milk
- 3 1/2 tbsp (50g) butter
- 2 tbsp oil
- A pinch of salt
- Zest of one orange (preferably organic) or a few drops of orange essential oil
- For the chocolate ganache:
- 5 ounces (150 g) dark chocolate 70%
- 3/4 cup (20 cl) of whipping cream
- 1 teaspoon honey
- 1 teaspoon butter
- For decoration (optional):
- A handful of toasted flaked almonds
- Orange segments
Instructions
First, prepare the batter:
- In a bowl, pour the flour and salt, then dig a well.
- In another bowl, whisk the eggs, milk, and melted butter (in the microwave).
- Pour this mixture into the well of flour.
- Whisk well until the dough is smooth and without lumps.
- Finally, add the orange zest and let the dough rest for 1 hour.
Meanwhile, prepare the chocolate ganache:
- Grate the chocolate and put it in a shallow dish or bowl.
- In a saucepan, boil the cream and honey and pour over the grated chocolate in 3 times.
- Mix gently with a whisk from the center toward the edges.
- Once the chocolate is fully incorporated, add the butter.
- Mix well, then cover the bowl with a plastic film, taking care to stick the film in contact with the ganache. This will prevent the formation of a "crust".
Cook your crepes:
- When resting time is finished, mix well the batter.
- Heat your griddle or a large skillet with a little oil (I did it just for the first pancake, then no need to butter the griddle)
- When the pan is hot, quickly pour a ladle of batter and rotate the pan in all directions to distribute the liquid.
- When the surface of the pancake is golden and dry underneath — generally after 2 minutes — flip it gently with a spatula, or by making it jump if you are sure it will not land on the floor...
- Let the other side cook for about a minute.
- Repeat until all the batter is finished, remembering to grease the pan between each pancake if necessary
- Drop your pancakes as you go on a plate by covering them with aluminum foil to keep warm.
For the mounting, it is very simple:
- Garnish a pancake with the chocolate ganache over the entire surface using a small spoon.
- Fold the pancake into quarters, then serve it with some sliced almonds sprinkled on top, a drizzle of additional chocolate ganache if you're really hungry, and orange segments freshly detailed.
Recipe Notes
- If you have pancakes left for the next day (there is little chance that it happens, but you never know ...), you can reheat your crepes by placing the plate on which they are stacked on a pot of boiling water. Or in the microwave if you're really too lazy ...
Nutrition
Nutrition information for this recipe.
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