Saturday, February 21, 2009

Crepe with Beurre Noisette

Recipe From Head Chef Rob
Here is my favourite recipe for pancakes. I have tried many different recipes but this one, which i found when i was a lowly commis, has always come out on top. I have found that the Beurre Noisette (Nutty Butter) adds a little extra to the flavour. For the best result you need to make it at least an hour in advance and allow it to rest in the fridge.A non stick pan is handy to use but not essential. It is all in how well you coat the pan and how you work the mixture once it is cooking.

4 Medium Size Eggs
4 Egg Yolks (Medium)
50g Sugar
Pinch Salt
250g Plain Flour
600g Full Fat Milk
75g Beurre Noisette (Butter melted and cooked until the solids have started to turn brown)
Oil for Cooking

1. Whisk together the eggs and the egg yolks
2. Add the flour,sugar and salt then whisk until the mixture is a smooth paste
3. Add the milk and mix well then add in the warm beurre noisette
4. Whisk the mixture well making sure that there are no lumps.
5. Pass the mixture through a sieve. This will ensure that if there are any lumps or possibly egg shell, they will be removed
6. Cover and rest in the fridge for an hour
7. Cook the pancakes as you would normally do so

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