At Chez Hortense, a charming crêperie in Northwest France, crepes are made in the traditional way, with a billig and rozell, for an airy and authentic taste of Bretagne.
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00:00We are here at Hortense, a creperie in a small village in Brittany, which is known for its originality,
00:16its good original crepes and its retro setting.
00:23I take the flour, one kilo of flour.
00:27We make large quantities here because of course it is a creperie, but for the house we can divide by two, by four.
00:33A pinch of salt.
00:39For one kilo of flour, I put 500 grams of sugar.
00:44I mix with the flour.
00:46I mix with the machine.
00:49And now I'm going to put 12 eggs.
00:58Here, there is one liter of milk in this jug.
01:01We're going to start diluting with it.
01:06In Brittany, we often eat crepes.
01:09Some families have crepe parties at home.
01:14And most Bretons know how to make crepes.
01:19So now we're going to mix well.
01:22It would be important to take your time to dilute it well, so that it is fluid.
01:28There is no more lump.
01:30I already used one liter of milk.
01:33But now, to get the right consistency, I'm going to have to use a little more milk.
01:39So that's it, that's the right consistency.
01:43When the dough is ready, we're going to let it rest for at least two hours.
01:48And then we're going to make the crepes.
01:53I pour the dough on the baking sheet with my little ladle.
01:57The baking sheet is the plate that is used to make the crepes.
02:01We turn with the roselle.
02:05We turn with the roselle.
02:07We turn the dough.
02:12We spread it out well so that it is cooked.
02:15And all we have to do is wait for it to cook.
02:18When the crepe starts to brown, I fold it in half.
02:22Then I pass butter with the brush, a little butter.
02:26Then I fold again to make a quarter.
02:29And then I put it on the plate.
02:32I butter it and I sugar it.
02:35You have to butter the bottom, but not too much either.
02:41When you don't have a baking sheet, you can do it in a large pan.
02:44But you have to be careful that the dough is very thin.
02:48It's not pancakes.
02:54This is the crepe Hortense, the specialty from here, from Hortense.
02:58When I folded my crepe in half, I put chocolate.
03:02It's praline chocolate, praline.
03:05The praline is put in the crepe.
03:07When it is well melted and the crepe is ready,
03:10we add a lemon ball and a raspberry ball.
03:16And raspberry coulis, homemade of course.
03:28Recipe at Receptfavoriter.se