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Uploaded on Oct 27, 2007
This video will show you step by step how to make the lightest, most tender crepes ever, right in your own kitchen.
Chantilly Crepes adapted from "The Cake Bible" by Rose Levy Berenbaum
Makes 12 crepes
3 eggs 1 cup milk 1 tsp vanilla 3 tbsp melted, unsalted butter 1 tbsp Grand Marnier 1/8 tsp salt 1 tbsp sugar 90 grams (about 2/3 cup) cornstarch
Mix all ingredients in a blender for 10 seconds.
Heat a crepe pan over medium heat. Lightly brush the pan with melted butter or nonstick spray.
Pour 2 tbsp of the batter into the middle of the pan and immediately begin swirling the pan to evenly coat the bottom. Let it cook for 10-15 seconds until the edges begin to turn brown and release from the pan. Gently lift the edge with a spatula. Carefully slide the spatula under the crepe, then flip. Cook for another 10 seconds, then turn the crepe out onto a plate.
Notes: the cornstarch may settle out of the batter so remember to stir the batter a few times before ladling it out onto the pan.