Thin pancakes from Pierre Herme
Источник фото: https://ru.123rf.com/profile_nikonov
From time to time on the Internet I come across rave reviews about thin French pancakes, i.e. crepes according to the recipe of the famous chef Pierre Herme.
I was confused by the number of eggs in the pancake dough, and also by the fact that the dough was left for a couple of hours at room temperature (and could be stored for up to three days in the refrigerator), but I planned it anyway and tried it.
Really very tasty pancakes! Compared to my favorite simple thin pancakes with milk, these French ones taste more like almost a dessert, and with the addition of a spectacular fruit filling and/or chocolate sauce, they are associated with a cake. Tender pancakes with crispy edges... Take note and try!
Ингредиенты
Milk - 0.5 l
Flour - 170 g
Eggs - 5 pcs.
Butter - 50 g
Sugar - 1.5 tbsp.
Vanillin - on the tip of a knife
Vanilla extract - 0.5 tsp.
Vanilla sugar - 1-1.5 tsp.
Vegetable oil - for frying
Рецепт
1. Melt the butter, for example, in the microwave at medium power for 1-1.5 minutes under a dome to avoid possible splashes. Although at a power of 450-600 W the oil should not “spit”. To make the dough, let the butter cool to lukewarm or room temperature.
2. Mix eggs with sugar and beat lightly.
3. Mix the egg mixture with flour, add the vanilla ingredient.
4. Pour in milk in portions while stirring.
5. At the end of cooking, pour in the butter and stir.
6. To ensure the homogeneity of the dough, it is recommended to pass it through a sieve. If possible (time and desire), then let the pancake dough stand for a couple of hours, or at least half an hour, to form the desired consistency of gluten and some other nuances.
7. Then fry the pancakes as usual in greased pancake pans on both sides. The edges of the finished pancakes not only dry out, but seem to turn up like flounces.
8. Thin pancakes according to a recipe from Pierre Herme are delicious on their own or with any sauces and fillings!