Pistachio Crepes
Ingredients
- 250 gWheat flour (sifted)
- 3 pcEgg (whole)
- 500 mlWhole milk
- 2 tbspWhite sugar
- 50 gUnsalted butter (melted)
- 1 pinchFleur de sel
- 1 tspVanilla extract
- 50 gRoasted salted pistachio (crushed)
- 2 tbspPistachio paste (at room temperature)
Method
Lace-thin, supple and aromatic crepes. The batter is smooth, topped with crushed pistachios providing a sharp crunch against the soft dough.
- 1
In a mixing bowl, mix the farine-de-ble, sucre-blanc and a pinch of fleur-de-sel. Form a well and crack the oeufs in the center. Gradually whisk them in starting from the middle.
- 2
Pour the lait-entier little by little to avoid lumps. Incorporate the pate-de-pistache and vanille-extrait, whisking vigorously to properly dilute the pistachio paste. The batter should be fluid and coat the spoon. Stir in the previously melted beurre-a-minimum-doux.
- 3
Heat a pan with a knob of butter. Pour a ladle of batter, tilt the pan to distribute well. When the edges come off and turn golden, flip the crepe. Let the other side brown for 1 minute.
- 4
Fold the crepes into four. Generously sprinkle with crushed pistache-grille for texture and toasted taste.
Frequently asked questions
How do you get this dish right?
- Let the batter rest for at least 30 minutes to relax the gluten; the crepes will be more supple.
- Use brown butter (heated until it smells like biscuits) for a deeper flavor profile.
How long does this dish keep?
Store the crepes stacked under plastic wrap in the refrigerator for up to 48 hours.
