This recipe is delicious, light, easy and fast to make. Kids love it and can participate in the process. They can be turned into dinner as well (if adding cheese and ham or an egg with spinach), and it's good for breakfast, too. The batter keeps well in the refrigerator for 2-3 days. It is typically the very first dish every French parent makes with their kids and enjoys sharing with them.
Technique tips: The pan should be really hot when pouring the batter. Do not flip until the crêpe is fully cooked (no more wet batter is seen and a little color shows on the edges).
Swap options: For the crêpe batter, it is absolutely OK to replace butter with canola oil or grapeseed oil, and almond milk or rice milk in place of whole milk as a dairy-free option. For the chocolate sauce, you can also replace heavy cream with coconut cream or even olive oil. Any other accoutrement will be delightful with the crêpes, such as caster sugar and lemon juice or jams, whipped cream or warm, cooked fruits.
Special equipment: A non-stick pan crêpe pan or non-stick pan 10- to 12-inches in diameter.
- 1¾ cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon sea salt
- 4 cups whole milk, slightly warmed
- 3 tablespoons unsalted butter, melted
- 1 tablespoon dark rum
- 4 large eggs
- 1/2 cup heavy cream
- 1¾ cups granulated sugar
- 2½ cups water
- 1½ cups cocoa powder
- 4½ ounces 70% dark chocolate, chopped
- whipped cream, for serving
- hazelnuts, roasted and chopped, for serving
For the crêpes:
1. Whisk together the flour, sugar and salt.
2. In a separate bowl, whisk together the milk, butter and rum.
3. Add the milk and butter to the dry mix along with the eggs and, using an immersion blender, combine until thoroughly mixed.
4. Strain the mixture through a very fine mesh sieve into a bowl. Set it aside to rest overnight or for a minimum of 2 hours.
5. To make the crepes, spray the pan with cooking spray, wipe it clean and turn the heat to high.
6. Using a 2-ounce ladle, ladle out crêpe batter into the hot pan and tilt the pan to spread the batter into an even circle. After 30 seconds, when the top is dry, flip the crêpe over and cook the other side for another 30 seconds, until it just starts to take on color. Fold in half and store on a half sheet while you make the rest. You can keep them under foil in the oven 300 F with the door open to keep them hot.
For the chocolate sauce:
1. Bring the cream, sugar, water and cocoa powder to a simmer in a medium pan.
2. Put the chocolate in a bowl and pour over the hot cream mixture.
3. Whisk to combine and strain into a pitcher through a very fine mesh sieve.
Put the hot crêpes on a plate folded in half. Serve with hot chocolate sauce, whipped cream, if you like, and even maybe some hazelnuts.