Breizh Café, the Makers of the Best Crêpe in Paris, Reveal their Secret Recipe

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Best news ever: Le Point is granting you the secret recipe of Breizh Café’s butter and sugar crêpe so that you can have an excellent Chandeleur on February 2.

What luck! The crêpe beurre-sucre at Breizh Café in Paris is full of quality products: wheat flour from Breton, organic and ground in stone; organic eggs; whole milk; Bordier butter. But it is also the skill of the crêpiers on the billig, the circular cast iron plate used to make and cook the crepes, which makes all three of Breizh Café’s addresses in the capital — Marais, Odéon, Montorgueil — the best in the city. The secret to make this treat as tasty as possible? Butter it generously with a brush while cooking and then again after cooking. Once you start eating it, the crêpe reveals a double texture that is both soft and crispy. Well golden and lightly browned, this wonder, both sweet and full of character, reveals aromas of roasted butter, hazelnut and brioche. Prepare your forks and stomachs to devour one on Chandeleur and again any day after.

The recipe: Breizh Café’s crêpe beurre-sucre (makes 12 crêpes)

Ingredients
250g of stone-ground and organic wheat flour from Brittany, 100g of brown sugar, 4 organic eggs, 50cl of whole milk, a lump of butter, vanilla ice cream, lard. Variation 1: 30g hazelnut butter. Variation 2: 1 tablespoon of Grand Marnier, rum or calvados.  Variation 3: orange or yuzu peel.

Instructions
Whisk together the sugar and eggs. Add 40cl of milk and the flour. Mix gently with a wooden spoon. Strain the device through a sieve. Let stand 1 hour in the refrigerator. Before cooking the crêpes, pour in the remaining milk. Choose the variation you want: either 30g of hazelnut butter, or 1 tablespoon of Grand Marnier, rum or calvados, or orange or yuzu zest. Mix the whole thing again. Use lard to grease the pan. Cook each crêpe on both sides over high heat. Butter it well at the end of cooking.

Presentation
Put your crêpe in the center of the plate. Enhance its beauty with a scoop of ice cream.

Breizh Café Marais — 109, rue Vieille-du-Temple, Paris 3e. 01.42.72.13.77.
Breizh Café Odéon — 1, rue de l’Odéon, Paris 6e. 01.42.49.34.73. 
Breizh Café Montorgueil — 14 bis, rue des Petits Carreaux, Paris 2e. 01.42.33.97.78.

This article was written by and published on Le Point.

Featured image credit: Stock Photos from JGA/Shutterstock