Nothing is more French than crêpes, for which the great chef gives us his recipe, stuffed with a soft chocolate cream.
Alain Ducasse's chocolate crepes
Ingredients for 4 people:
- 100 g flour
- 10 g granulated sugar
- 50 g egg
- 1 pinch of salt
- 250 g milk
- 25 g melted butter
- 5 g oil
- 1 orange peel
- 1 lemon peel
- clarified butter
Sift the flour and mix it with the sugar. Whisk the eggs with the salt. Pour them gently over the flour and mix until smooth.
Incorporate the milk a little at a time, turning without stopping. Then mix in the melted butter and oil.
Finely grate the citrus peels and incorporate them. Let the dough rest for 2 hours in a cool place.
Cook the crepes in a nonstick pan greased with clarified butter.
