Best Crepe Recipe: Tips from the Best Crêpier in Brittany

Best Crepe Recipe: Tips from the Best Crêpier in Brittany
From Fine Dining Lovers - February 2, 2018

If you want to learn how to nail the perfect crepe who better to ask than the Best Crepier in Brittany, Christophe Beuriot.

The French crepier, who has also held the titlebest crepe maker in Finistre three times, and is the restaurant owner of La Frgatein Le Faou in North West France, recently took gold hisbergamot lemon crpe and a galette with a combination of leeks.

Making a crepe might seem as simple as whisking up a batter ofeggs, sugar, flour, milk and butter,but withChristophe Beuriot's tips and best crepe recipe we learnt it's so much more.

How to Make the Perfect Crepe

"The key to making good pancakes is to do things with love and use only very good ingredients, preferably organic," begins Christophe Beuriot.

In fact, the crpier recommends using"whole farm milk, good big eggs and excellent organic flour".

He even makes his own vanilla sugar "with real bourbon vanilla" in order to obtain the best aroma possible.

The Best Crepe Recipe by Christophe Beuriot

Crepe Ingredients:

500 g flour T55
150 g of sugar
1 sachet of vanilla sugar
1 L of whole milk
25 g of butter
4 eggs
10 g of salt


1. Mix the sugar, salt and flour in a bowl.
2. Add the egg yolks in the center and mix gently.
3. Slowly pour in half of the milk and add the vanilla sugar.
4. Add the melted butter and the rest of the milk. Mix well.
5. Beat the egg whites and add them gently to the dough.
6. Mix. Let stand at least 1 hour to cool.
7. Finally, cook the pancakes in a nonstick skillet.

Christophe Beuriot's Creative Twist


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