Pistachio Crepes

Lace-thin, supple and aromatic crepes. The batter is smooth, topped with crushed pistachios providing a sharp crunch against the soft dough.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 588
• Protein: 18 g
• Carbs: 67 g
• Fat: 27 g

Ingredients

• 250 g Wheat flour ( sifted )
• 3 piece Egg ( whole )
• 500 ml Whole milk
• 2 tbsp White sugar
• 50 g Minimum butter sweet ( melted )
• 1 pinch Fleur de sel
• 1 tsp Vanilla extract
• 50 g Roasted salted pistachio ( crushed )
• 2 tbsp Pistachio paste ( at room temperature )

Instructions

1. Base preparation

   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. Batter thinning

   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. Cooking

   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. Finishing

   Fold the crepes into four. Generously sprinkle with crushed pistache-grille for texture and toasted taste.

Chef's tips

• 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.

Storage

Store the crepes stacked under plastic wrap in the refrigerator for up to 48 hours.