Light vanilla and cognac crepes

Ingredients

• 350 g all‑purpose flour (sift preferably)
• 50 g granulated sugar (fine white sugar)
• 1 sachet vanilla sugar (about 8 g)
• 1 pinch fleur de sel (about 1 g)
• 3 units eggs (very fresh, at room temperature)
• 75 cl fresh whole milk (non‑UHT, at room temperature)
• 30 g melted unsalted butter (cool slightly before adding)
• 1 tsp cognac (about 5 ml, optional)

Instructions

1. Prepare the dry ingredients

   Pour 350 g of flour into the bowl, add 50 g of granulated sugar, the packet of vanilla sugar and a pinch of fleur de sel. Make a well in the centre.

   Time: PT5M

2. Incorporate the eggs

   Break the 3 fresh eggs into the well and beat lightly with the whisk, taking care not to incorporate the flour all at once to avoid lumps.

   Time: PT5M

3. Add the milk gradually

   Pour the fresh whole milk little by little (in a stream) while whisking vigorously. Continue until the batter is smooth and free of lumps.

   Time: PT5M

4. Incorporate the melted butter and cognac

   Add 30 g of slightly cooled melted butter then 1 tsp of cognac. Mix until you obtain a homogeneous and slightly foamy batter.

   Time: PT3M

5. Batter rest

   Cover the bowl with plastic wrap and let the batter rest 30 minutes at room temperature. The batter will become shinier and slightly aerated.

   Time: PT30M

6. Heat the pan

   Heat the non‑stick pan over medium‑high heat (about 190 °C). Lightly brush the surface with a little melted butter using the brush.

   Time: PT2M

   Temperature: 190°C

7. Cook the crepes

   Pour a generous ladle of batter into the hot pan, spread slightly if needed. Cook 30‑40 seconds until the edges lift, then flip with the spatula and cook another 30‑40 seconds. Repeat until the batter is exhausted (12‑14 crepes).

   Time: PT14M

   Temperature: 190°C

8. Serve

   Stack the crepes on a plate, keep warm under aluminum foil. Serve with sugar, honey, jam or the topping of your choice.

   Time: PT2M

Nutrition Facts

Calories

300

Protein

6 g

Carbohydrates

40 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of all‑purpose flour: whole wheat flour, gluten‑free flour (with binder)
• Instead of granulated sugar: caster sugar
• Instead of vanilla sugar: vanilla extract (½ tsp)
• Instead of fleur de sel: fine salt
• Instead of eggs: organic chicken eggs, duck eggs
• Instead of fresh whole milk: semi‑skimmed milk, unsweetened almond milk
• Instead of melted unsalted butter: vegetable oil, clarified butter
• Instead of cognac: amber rum, calvados, orange liqueur

Equipment Needed

• mixing bowl (large bowl)
• long‑handled whisk
• kitchen scale
• ladle
• non‑stick pan
• kitchen brush (optional)
• flexible spatula
• sieve or fine strainer (optional)

Critical Steps — Do Not Skip

• Incorporate the eggs without making lumps
• Add the milk gradually to avoid lumps
• Let the batter rest 30 minutes
• Cook the crepes in a well‑hot pan and flip at the right moment

Chef Tips from the Video

• Letting the batter rest is the key to an airy texture.
• A small splash of cognac adds an aromatic note without weighing down the batter.

Troubleshooting

Storage

Refrigerator: Store the crepes in an airtight container for 2 days in the refrigerator.

Freezer: Stack the crepes between two sheets of parchment paper, place them in a freezer bag – up to 1 month.

Room temperature: At room temperature, crepes keep for a maximum of 1 day.

Make-Ahead Tips

• The batter can be prepared the day before and kept in the refrigerator; it improves with resting.
• Cooked crepes reheat quickly in the pan or microwave.