It should probably be noted that I do not make crepes only on special occasions (such as 2nd February or Pancake Tuesday). I love making them all year long, especially for dinner parties since you can make them ahead of time and keep them in a warm oven before serving with all the toppings set on the table for the guests.
Let's fill a crepe with a good layer of delicious apricot jam, add a dollop of whipped cream if you feel so inclined (I make mine a Chantilly cream) and drizzle the lot with the creamy tonka white chocolate sauce. So much happiness!
And since Pancake Tuesday is so close together with la chandeleur (I believe it is on 13th February this year), it will be the occasion to taste those toppings once again soon (any excuse really...).
What are your favourite toppings for crepes/pancakes? Do you stick to traditional ones or do you like trying new things? Feel free to share in the comments below!
And don't forget to scroll down after the photos for the recipe!
Ingredients (make 12 crepes)
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
1/2 grated tonka bean
Optional: whipped cream
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
Serve one or two crepes filled with apricot jam and then folded in four per dessert plate. Add a dollop of whipped cream on top if you feel like it and then drizzle the crepes with the tonka white chocolate sauce. Et voilà!