I made crepes last week for la Chandeleur (also known as candlemas or French crepes Day which takes place on 2nd February each year). I knew Pancake Tuesday was only a week later, hence another occasion to eat delicious crepes. Who can say no to eating crepes more than once in a month!
I usually eat my sweet crepes with jam, chocolate spread or lemon and sugar (I only discovered the latter combination when I moved to Ireland). But this time, I wanted something a bit different. I wanted unusual flavours that were creamy, spicy, tropical and tangy.
I just cannot wait to eat a plate of these on Pancake Tuesday. It's the just a perfect sweet indulgence to celebrate the occasion.
How do you prefer your crepes? Sweet or savoury? Have you tried unusual flavours that were delicious on a crepe?
(Scroll past the photos for the recipe)
For the crepes batter
200g sifted plain flour
20g melted butter (plus extra cold butter for frying the crepes)
75/100ml cold water
Optional: 1 tablespoon rum or orange blossom water
For the tonka white chocolate sauce
100g white chocolate chips
1 grated tonka bean
Pulp of 5 passion fruits
1. Put the sifted plain flour in a large baking bowl and form a well in the centre. Add in the eggs and melted butter and whisk constantly while pouring the milk until you get a very smooth batter (you can also add a tablespoon of rum or orange blossom water if you feel like it; it gives the crepes a wonderful flavour). Transfer the batter through a sieve into a large jug (this will remove any remaining flour lumps). Cover and rest for two hours at room temperature (if you plan on waiting longer than that before, put the batter in the fridge directly).
2. After the batter has rested, stir in a bit of cold water to dilute it (75 or 100ml depending on how thick or thin you would like your crepes).
3. Put a crêpe pan (or a shallow non-stick pan, 20cm diameter preferably) over a medium to high heat. Melt a small knob of butter in the pan. When it starts sizzling, pour a small amount of batter (you can use a ladle to do so but do not fill it completely or you will end up with very thick crepes; it should be the equivalent of 2 or 3 tablespoons). Swirl the pan quickly so the batter coats the bottom evenly. After a minute or so, flip the crepe delicately on its other side with a large spatula. Cook for another 30 seconds and transfer onto a plate. Cover with tin foil to keep the crepes warm.
Repeat with the rest of the batter.
The tonka white chocolate sauce
Place the white chocolate chips in a bowl. Put the cream in a small saucepan over medium heat and cook until simmering (not boiling). Pour the hot cream over the white chocolate chips and let it stand for 5 minutes. Stir well, add the powder from the grated tonka bean and transfer the sauce into a serving jug.
To assemble the dessert
Put one or two crepes (folded in 4) per dessert plate. Drizzle some tonka white chocolate sauce on top and add some passion fruit pulp. Et voilà!