Amazing chocolate crepes from the wonderful French pastry chef Pierre Herme - unbelievably tender and melting in your mouth. It does take some time before you can try them, though: the batter rests in the fridge overnight, but it's absolutely worth it. So, off to the kitchen!
Pierre Herme's Chocolate Crepes
Tender chocolate crepes based on Pierre Herme's recipe: a batter with cocoa and dark beer rests overnight in the fridge, and the crepes simply melt in your mouth.
Ingredients
Method
- In a deep bowl, combine the dry ingredients: flour, sugar and cocoa powder. Mix well with a spatula.
- In another deep bowl, whisk the eggs with the milk. Add the melted butter and beer and whisk well.
- Add the liquid mixture to the dry ingredients and stir until you get a smooth batter.
- Cover the batter with plastic wrap and place in the fridge overnight. So it's best to make the batter the evening before, or in the morning if you plan to fry the crepes that evening.
- The rested batter has a consistency like cream. Fry the crepes as usual, on both sides; for the first crepe, grease the pan with vegetable oil.
- Dust the finished crepes with powdered sugar and enjoy - they're very tender and delicious. Bon appetit!
Notes
The overnight rest in the fridge is a mandatory step in this recipe - it's exactly what makes the crepes so especially tender.
Tips
- Plan your time: the batter needs a night in the fridge, so mix it the evening before - or in the morning if you plan to fry the crepes that evening.
- Texture: the rested batter looks like cream - that's correct, it means the crepes will turn out thin and tender.
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