Forget rubbery, thick pancakes. This is how you make REAL French Crepes. Chef Tom shares his authentic bistro batter secret: using cornstarch for lacy edges and warm milk for a silky smooth batter.
We also show you exactly how to use the wooden Rozell tool so you never tear a crepe again. Filled with Nutella and fresh strawberries, this is the ultimate Valentine’s Day breakfast.
🖨 PRINT THE RECIPE: https://cafedelites.com/authentic-french-nutella-strawberry-crepes/
In this video:
The Warm Milk hack for lump free batter
Why we use Cornstarch
The French Street aromatics: Dark Rum & Orange Blossom Water
Mastering the Rozell Spinning technique
The classic Triangle Fold
Ingredients: Whole milk, butter, flour, cornstarch, eggs, vanilla sugar, salt, dark rum, orange blossom water.
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