Crispy Crepe Recipe (Crêpes Croustillantes)
This crispy crepe recipe (crêpes croustillantes) makes thin French crepes baked until golden and crunchy, then stacked with orange whipped cream and caramelized nuts into a light mille crepe dessert. Serve it for breakfast, brunch, or dinner.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Crepes
- Method: Cooking
- Cuisine: French
Ingredients
Scale
6 French crepes
For the whipped cream:
- 2/3 cup + 3 1/2 tablespoons (200 g) whipping cream
- 2.8 oz. (80 g) mascarpone
- 2 1/2 tablespoons (35 g) granulated sugar
- 1/2 teaspoon orange flower water
For caramelized nuts:
- 30 g nuts (pecan, pistachios, hazelnuts, slivered almonds)
- 3 1/2 tablespoons (25 g) powdered (icing) sugar
For the decoration:
- powdered (icing) sugar
- chopped caramelized nuts
* If needed, please refer to Baking Conversion Charts.
Instructions
- Make French crepes by following the recipe for authentic French crepes.
- To make crispy crepes, preheat the oven to 230°F (110°C). Using a 3 1/2-inch/9 cm cookie cutter, cut three crepe disks from one crepe. Repeat the same with the other crepes. Arrange the crepe circles on a baking sheet lined with parchment paper, then bake for 30 minutes.
- To caramelize nuts, place nuts and powdered (icing) sugar in a frying pan and heat over medium heat, stirring constantly. Once the sugar starts to caramelize, coat nuts with caramel. Transfer caramelized nuts to the parchment paper and let them cool. Then chop nuts into medium-sized pieces.
- To make the orange whipped cream, whisk the whipping cream, mascarpone, and orange flower water until firm.
- To assemble the dessert, place the first crepe disk on a dessert plate. Using a pastry bag with a tip, pipe the whipped cream onto the crepe, then sprinkle with chopped caramelized nuts. Place the second crepe disk, repeat the process, and finish with a crispy disk. Sprinkle with powdered (icing) sugar and chopped nuts. Serve immediately.
Notes
- Place a bit of the cream on a dessert plate so the stacked crispy crepes stay in place.
- Serve it with "Coat Albret", a cider from Loïc and Morgan Berthelot, or another apple cider.
Nutrition
- Calories: 272
- Sugar: 10.6 g
- Sodium: 77 mg
- Fat: 18.7 g
- Saturated Fat: 10 g
- Carbohydrates: 20.8 g
- Fiber: 0.7 g
- Protein: 6.4 g
- Cholesterol: 92 mg