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Pierre Hermé’s Secret Ingredient for Ultra-Fluffy Crepes Revealed!

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Pierre Hermé ajoute toujours ça dans sa pâte à crêpes, elles sont bien plus moelleuses
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This master pastry chef always adds this secret ingredient to his pancake batter. The result? They turn out softer and lighter.

Before diving back into the workweek on Monday, what could be better than hosting a pancake party? Usually, you don’t fuss too much. You start by mixing flour and eggs in a bowl, then slowly blend in milk until the texture is somewhat smooth. Often, a few lumps still float around in your mixture. A quick whirl with an immersion blender zaps them away—a move some might consider rough, but it’s saved your day more than once!

Once you try Pierre Hermé’s recipe, you’ll notice a dramatic change in your pancakes’ texture… For Victoria, known as @pepitolael on Instagram, there’s no question: “this is the best pancake recipe I’ve ever made!” In a video, this single mother of a young boy shares that she now follows the renowned pastry chef’s recipe. There’s no rushing to combine all ingredients haphazardly. In her method, she meticulously whisks the batter at every step. And importantly, a simple little ingredient truly transforms the texture of the pancakes. It’s just… water! “It makes them light and fluffy,” explains Victoria, holding a glass of mineral water. The outcome? Delicate, highly flexible pancakes. You don’t need to be Pierre Hermé to make them!

Ingredients for Pierre Hermé-Style Pancakes

  • 4 eggs
  • 60 g of sugar
  • a pinch of salt
  • a bit of vanilla essence or rum
  • 200 g of flour
  • 500 ml of milk
  • 60 ml of water (mineral if possible)
  • 20 g of melted butter
How to Prepare Pierre Hermé-Style Pancakes

1. Whisk the eggs and sugar together, then stir in the salt and a few drops of vanilla extract (or a tablespoon of rum).

2. Gradually add the flour, mixing thoroughly each time. Pour in the milk in two parts, mixing again after each addition.

3. Add the water and mix. Melt the butter and then blend it into the mixture.

If the batter seems runny, that’s perfectly normal! Now, let it rest for at least an hour in the fridge, covered with plastic wrap. This step allows the batter to thicken and become velvety. When it comes to cooking the pancakes, there’s no secret, even for Pierre Hermé. A bit of patience, and you’ll have a beautiful stack of super fluffy pancakes.

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