Classic French Crêpes
- 4 3/8 oz all-purpose flour
- 2 large eggs
- 1 1/4 cup whole milk
- 1/4 cup water
- 1.1 oz unsalted butter, melted
- 1 tbsp sugar
- 1/4 tsp salt
- 2 tbsp butter (for cooking)
1. Whisk together 4 3/8 oz all-purpose flour, 1 tbsp sugar, and 1/4 tsp salt in a large bowl. Make a well in the center and add 2 large eggs. Gradually whisk in 1 1/4 cup whole milk and 1/4 cup water until smooth, then stir in 1.1 oz unsalted butter, melted. The batter should be thin, like heavy cream.
2. Cover the batter and let it rest for 30 minutes.
3. Heat a 20–22 cm (8–9 inch) non-stick skillet or crêpe pan over medium-high heat. Add a small knob of butter and swirl to coat. The pan is ready when the butter foams and subsides.
4. Pour about 60 ml (¼ cup) of batter into the center of the pan and immediately swirl to spread it into a thin, even circle. Cook until the edges look dry and lightly golden on the bottom, then flip and cook the other side briefly.
5. Slide the crêpe onto a plate. Repeat with remaining batter, adding more butter as needed. Stack finished crêpes — they won't stick.
Chocolate Custard
- 4 egg yolks
- 2.8 sugar
- 2/3 oz cornstarch
- 11 oz whole milk
- 3 1/2 oz heavy cream
- 3 1/2 oz semi-sweet chocolate chips
- 2/3 oz unsalted butter
- 1 tsp vanilla extract
1. Whisk 4 egg yolks and 2.8 oz sugar together until pale and slightly thickened. Whisk in 2/3 oz cornstarch until smooth.
2. Gently heat 11 oz whole milk and 3 1/2 oz heavy cream in a saucepan until just steaming. Remove from heat.
3. Slowly pour about a third of the hot milk into the egg mixture, whisking constantly. Then pour everything back into the saucepan.
4. Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens and coats the back of a spoon (about 5–7 min). Don't stop stirring or it will scramble.
5. Remove from heat. Stir in 3 1/2 oz chocolate chips, 2/3 oz unsalted butter, and 1 tsp vanilla extract until completely melted and glossy.
6. Press cling film directly onto the surface of the custard (to prevent a skin forming) and refrigerate until cool and set.
