Crêpes Louiie

Louiie Victa
Louiie Victa
September 14, 2020
This dish is my love letter to the Anova Precision Oven and is a testament to what great things it can make. Everyone loves a perfect crêpe with sweet or savory fillings. It makes for such an elegant brunch entrée or dessert. In this recipe, I took a basic crêpe batter to another level by cooking massive thin sheets of buttery goodness and then layering them with strawberries, bananas, Nutella, and whipped cream. But there really are myriad options for final presentation because the crêpes can be cut to size and either rolled, stacked, or folded. In addition, I gave the crêpes a modernist look by adding adding cocoa powder to some of the batter, squeezing it onto the sheet pan for dark stripes. By using a squeeze bottle like a pen, the creative possibilities for designs and patterns are really endless. My final word on this dish: serve immediately.
Serves
4
Prep Time
00:20
Cook Time
00:15
Crêpes Louiie
4 (2)
68
Ingredients
1.25 cups
whole milk
1 cup
all-purpose flour
2 large
eggs
1 Tbsp
unsalted butter, melted
Pinch kosher salt
2 Tbsp
cocoa powder
Clarified butter or butter-flavored nonstick oil spray, for the pan
Nutella, for serving
Sliced strawberries, for serving
Sliced bananas, for serving
Freshly whipped cream, for serving
Steps

1. Preheat the Oven

Rack
Sous Vide Mode: Off
Steam: 100%
Temp: 375°F
Heat: Rear

2. Prepare Pan

Rack
Once the oven is hot, place a quarter sheet pan in the oven and let it heat for 20 minutes.
Sous Vide Mode: Off
Steam: 100%
Temp: 375°F
Heat: Rear
00:20 Timer

3. Make Batter

Meanwhile, make the crêpe batter. Combine the milk, flour, eggs, melted butter, and salt in a blender. Blend until smooth. Remove 1 1/2 cups of the batter from the blender, placing it in a measuring cup or other bowl with a spout.
Make Batter

4. Make Chocolate Batter

Add the cocoa powder to the batter remaining in the blender. Blend until well incorporated. Transfer to a squeeze bottle.
Make Chocolate Batter

5. Start the Crêpe

Remove the hot pan from the oven and place it on a heatproof surface. Brush generously with clarified butter or spray with the butter spray. Quickly draw a zig-zag pattern onto the hot pan. Let sit until the batter sets, about 1 minute.
Start the Crêpe

6. Finish Crêpe Assembly

As soon as the chocolate batter sets, pour 1/2 cup of the plain batter over the chocolate. To ensure little work and even coverage, I usually pour three times across — top, middle, and bottom. Using a towel or on oven mitt, tilt the pan to swirl the batter around for even coverage.
Finish Crêpe Assembly

7. Cook

Rack
Transfer to the oven and bake until you see the batter forming bumps, about 2 minutes. Remove from the oven, but leave the oven on for the remaining batches.
Cook
Sous Vide Mode: Off
Steam: 100%
Temp: 375°F
Heat: Rear
00:02 Timer

8. Cool and Remove

Let the crêpe sit just long enough that it is cool enough to handle, about 3 minutes. Don’t wait for it to cool completely because it will be impossible to take out of the pan without tearing it. Loosen any crusted edges with an offset spatula. With the help of a bench scraper, gently lift one side of the crêpe and gently roll it off using the blade of the scraper to peel the crêpe off the sheet pan. Finish rolling the crêpe loosely onto itself and transfer to the refrigerator to cool completely.
Cool and Remove

9. Repeat Baking

Return the sheet pan to the oven to reheat for 3 minutes. Once it is hot, grease it again and repeat the assembly and baking steps in two more batches. You’ll have a total of three crêpes.

10. Assemble and Serve

When the crêpes are completely cool, cut off the crusty edges with a knife. Unroll on a cutting board and cut into even pieces. Smear Nutella on each crêpe piece and place a layer of strawberries and bananas on top. Top with whipped cream. Go as high as you can. Serve immediately!
Assemble and Serve
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