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Paul Bocuse's Crepes
Ultra-light and tender French crepes, inspired by the famous Paul Bocuse recipe presented in 1977. A simple-to-make batter, rested for two hours, that yields golden, fluffy, and deliciously buttery crepes, perfect for Candlemas or any time of the year.
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Critical Success Points
- • Melt the butter without overheating
- • Mix the flour with the very cold milk to avoid lumps
- • Let the batter rest 2 hours at room temperature
- • Heat the pan sufficiently before pouring the batter
Safety Warnings
- • Melt the butter over low heat to avoid splatters.
- • Handle the hot pan carefully to prevent burns.
- • Use clean utensils to avoid any cross‑contamination.
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