Paul Bocuse's Crepes

Ingredients

• 0.5 L Whole milk (Very cold, ideal to avoid lumps)
• 250 g Wheat flour (type 45 or 55) (Sift if possible)
• 125 g Unsalted butter (Melt gently, do not overheat)
• 2 c. à soupe Powdered sugar (Approximately 15 g)
• 1 pincée Fine salt (Small pinch to enhance flavor)
• 4 Eggs (Whole, at room temperature)
• 20 g Additional butter for cooking (Small pieces added to the pan for each crepe)

Instructions

1. Measure the ingredients

   Weigh the flour, butter, powdered sugar and eggs. Pour 0.5 L of very cold milk into the mixing bowl.

   Time: PT5M

2. Melt the butter

   Melt 125 g of butter over low heat in a small saucepan, stirring constantly to prevent it from burning.

   Time: PT2M

3. Mix milk and flour

   Pour the flour into the very cold milk and whisk vigorously until a smooth, lump-free mixture is obtained.

   Time: PT3M

4. Incorporate sugar, salt and melted butter

   Add the powdered sugar, pinch of salt and melted butter to the mixture, then whisk until the batter is smooth.

   Time: PT2M

5. Add the eggs

   Crack the 4 eggs one by one into the batter, lightly beating each egg before adding, then mix until homogeneous.

   Time: PT3M

6. Batter rest

   Cover the bowl with plastic wrap or a clean kitchen towel and let the batter rest at room temperature for 2 hours.

   Time: PT2H

7. Heat the pan

   Heat the pan over medium‑high heat until it is very hot.

   Time: PT2M

   Temperature: medium-high

8. Butter the pan

   Place a small piece of butter (about 5 g) in the pan and let it melt, ensuring it does not smoke.

   Time: PT30S

9. Pour the batter

   Pour a ladle (≈ 60 ml) of batter into the pan and tilt to spread the batter into a thin, even layer.

   Time: PT30S

10. Cook side 1

    Let cook for 25‑30 seconds until the edges lift, then flip the crepe with a spatula.

    Time: PT30S

11. Cook side 2

    Cook another 25‑30 seconds until a nice golden color is achieved.

    Time: PT30S

12. Repeat cooking

    Repeat steps 8‑11 until the batter is exhausted, adding a small piece of butter to the pan between each crepe.

    Time: PT10M

13. Serve

    Serve the hot crepes with powdered sugar, jam, honey or the topping of your choice.

    Time: PT0M

Nutrition Facts

Calories

615

Protein

19 g

Carbohydrates

57 g

Fat

34 g

Fiber

2.5 g