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crêpes tourbillon

Fluffy French Swirl Crepes

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Fluffy and foolproof swirl crepes with vanilla and chocolate, filled with pistachio spread. A recipe that will be unanimously loved for Candlemas snack time.
SERVING:12
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Course: Candlemas, Snack
Cuisine: French
Author: Rachida

EQUIPEMENTS

INGREDIENTS
 

  • 1/2 liter whole milk
  • 200 g all purpose flour (7 oz)
  • 4 eggs
  • 3 g fine salt 1 teaspoon
  • 20 g butter (0.7 oz)
  • 1 teaspoon vanilla extract
  • 60 ml water preferably mineral (2 oz)
  • 50 g powdered sugar my addition, Pierre Hermé's recipe doesn't contain any. You can omit it or add more or less ( 1.8 oz)
  • 30 ml 2 tablespoons of rum or Grand Marnier (water for me) (1 oz)
  • 10 g unsweetened cocoa powder (0.35 oz)

PREPARATION

  • Mix the milk with the eggs, water, and vanilla extract in a measuring cup.
  • Mix the sifted flour with salt and sugar in a mixing bowl. Make a well in the center.
  • Gradually pour the milk mixture into the center while whisking in a circular motion, starting from the center. Occasionally tap the edge of the bowl to make the flour fall to the center and obtain a smooth, homogeneous batter.
  • Once all the milk is incorporated and you have a smooth batter, add the melted butter, hot but not scalding. Mix well.
  • Note: If you still have lumps, pass the batter through a fine sieve.
  • Take 250 g / 8.8 oz of plain batter and gradually add it to the unsweetened cocoa powder, mixing after each addition to avoid lumps.
  • Pour the cocoa batter into a sauce bottle or a cleaned ketchup bottle. Cover both batters and let them rest for 1 to 2 hours before cooking.
  • After the resting time, heat a frying pan over medium heat and grease it with a little butter using a paper towel or a brush. Mix the batter before using it.
  • Remove the pan from the heat and hold the bottle of cocoa batter above it. Create a spiral starting from the center to the edge of the pan.
  • Return the pan to the heat. The batter cooks almost immediately. If there are areas with raw batter, wait until they're dry before pouring the plain batter.
  • Pour a small ladle of plain batter, tilting the pan to spread it evenly and cover the entire surface uniformly. Pour just enough batter to cover the bottom to get thin crepes.
  • As soon as the edges start to lift slightly, flip the crepe. If you want them to stay white without browning, remove them quickly from the heat. I browned mine a bit too much.
  • Stack the crepes on top of each other and cover them with a clean kitchen towel to keep them warm and soft.
  • Spread a little of your chosen spread, slightly fold the two edges, then roll the crepe to form a roll.
  • Enjoy the soft swirl crepes cold, warm, or hot according to your taste.
  • If you want to enjoy them the next day and reheat them, preheat the oven to 150°C (302°F), then turn it off before placing the crepes in a dish. Leave them for about ten minutes. You can also reheat them in a hot pan, with the heat off, covering them.