French crêpes between tradition and innovation. They are the symbol of French cuisine, a typical dish of this region,
The preparation requires the use of a few simple ingredients.
They can be filled with savory or sweet ingredients, and among these, hazelnut cream is the most requested.
It is a dish famous worldwide because they are easy to make, and there are ingredients that we usually have at home.
Today I will show you the basic recipe and all its variations, then with the addition of cocoa in the batter, and finally the Suzette butter, flavored with orange and Grand Marnier, and you can also accompany them with fruit.
First, you will find the traditional procedure and then the one with the Thermomix. Finally, the cooking will be the same in both cases.

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Cost: Very economical
Rest time: 10 Minutes
Preparation time: 15 Minutes
Portions: 12
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

244.01 Kcal

calories per serving

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Energy 244.01 (Kcal)
Carbohydrates 26.49 (g) of which sugars 10.59 (g)
Proteins 5.35 (g)
Fat 13.14 (g) of which saturated 8.28 (g)of which unsaturated 4.71 (g)
Fibers 1.79 (g)
Sodium 74.98 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for French Crêpes between Tradition and Innovation

Basic Recipe

2 1/2 cups milk (+ as needed)
2 cups all-purpose flour
3 1/2 tbsps butter
1 pinch salt
1 egg
5 tbsps unsweetened cocoa powder
1 orange (organic, juice and zest (without the white part))
1 lemon (organic, zest (without the white part))
1/4 cup sugar
3 tbsps Grand Marnier
7 tbsps butter (in pieces)

French crêpes between tradition and innovation

Tools for French Crêpes between Tradition and Innovation

Skillet non-stick 9 inches
Ladle
Plate flat
Brush only for the Suzettes

Preparation: French Crêpes between Tradition and Innovation

Preparation of the basic recipe with traditional cooking.

Heat the butter, in a saucepan or microwave, put it in a bowl, add the milk, all-purpose flour, eggs, and salt, mix: the batter should have the consistency of a liquid cream.
If necessary, add a little milk. Let the batter rest for at least 30 minutes before using it.
If you want to make them with cocoa, just add it together with the flour and proceed as usual.
You need to prepare the Suzette Butter:
Grate the orange peel and the lemon zest.
Combine the sugar, orange juice, and Grand Marnier.
In a saucepan, heat the mixture, and once it’s warm, add the butter.
Mix.
Brush each crepe while still warm with Suzette butter and serve immediately
You can replace Grand Marnier with Cointreau or another liqueur of choice.
Here are the French crêpes between tradition and innovation using the traditional method.
Basic recipe: Heat the butter, put it in a bowl, add the milk, all-purpose flour, eggs, and salt, mix: 20 sec./speed 4.
The batter should have the consistency of a liquid cream. If necessary, add a little milk. Let the batter rest for at least 30 minutes before using it.
If you want to make them with cocoa, add it to the flour in the bowl, and proceed.
Preparation of Suzette butter:
Grate the orange peel and the lemon zest, put them in the bowl, add the sugar, orange juice, and Grand Marnier.
Heat for 2 min. at 158°F speed 2, then add the butter, and mix for 2 min. speed 2.
Transfer the Suzette butter to a bowl, and..
Each crepe should be brushed while still warm with Suzette butter and serve immediately
You can replace Grand Marnier with Cointreau or another liqueur of choice.
We have made with our friend Thermomix the French crêpes between tradition and innovation
You can also serve them with fruit.