Crêpes aux Agrumes, façon Pierre Hermé

Perfect for a Sunday morning Breakfast – It is best prepared the night before, so the dough has time to rest and the flavours to develop. They freeze beautifully – Make approx. 15 small crêpes.

INGREDIENTS
Zest of 1 lemon and 1 orange
1 teaspoon Orange blossom water (optional)
200 gr. Flour
100 gr. Sugar
20 gr. Butter (melted)
10 gr. Vegetable Oil (gives the crepe a beautiful shine)
490 ml Milk – full fat – Or 500 ml of Milk and omit the oil
4 eggs
60 ml Water

METHOD
In a large bowl, grate the zest of a lemon and an orange
Add the orange blossom water, the eggs, oil, milk, water and melted butter. Mix well with a whisk. (you can use an electric whisk which works very well).
Add the sugar and once again mix well, until the sugar is dissolved in the liquid.
While whisking, add the flour a little at a time in order to avoid lumps.
Mix well and let the mixture rest for a few hours, preferably overnight.

The following day, use a small non-stick pan and cook your crepes one a time and keep them on a plate folded to maintain their moisture and put a dish towel to keep them warm.
Placed in a freezing bag, they can keep for over a month.
Serve with Maple syrup, banana or a dollop of Nutella.


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