Crepesparty box : Hints and Tips

#Crepesparty : My hints and tips

By Philippe Laruelle

How to make a good crepe batter

- Follow the recipe to the letter: you can't make things up with patisserie
- Your batter should have the consistency of cream: if it's too runny, add flour; if it's too thick, add liquid.
- Leave your batter to rest: this allows the gluten in the flour to relax. This will give the batter a better, suppler consistency and your crepes will be less likely to break.

Cooking

- Choose the right sized pan for your heating surface: if the latter is smaller than your pan, your crepe won't cook properly at the edges.
- Brush the pan with a generous amount of oil.
- It's important to heat your steel pan before cooking your first crepe to stop the latter sticking: make sure it's warm enough by pouring in a few drops of batter, which should start to harden immediately.
- Leave the batter to cook for just 30 to 40 seconds on the first side. When there is no more liquid batter, turn the crepe over using a wooden spatula and cook the other side for 10 to 20 seconds. This will keep it beautifully soft.
- Steel pans will gradually darken as they are used to make delicious crispy golden crepes. Find all our tips on how to use your steel pan properly on our website.

Storage

- While you finish cooking, put your cooked crepes on a plate covered with another plate to keep them soft.
- In the fridge, cover your plate with microwavable film. To warm up your crepes, put the film-covered plate in the microwave for 10 seconds.

MORE ABOUT PHILIPPE LARUELLE

Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.