Crepesparty box : Hints and Tips

#Crepesparty : My hints and tips

By Philippe Laruelle

How to make a good crepe batter

  • - Follow the recipe to the letter: you can't make things up with patisserie
  • - Your batter should have the consistency of cream: if it's too runny, add flour; if it's too thick, add liquid.
  • - Leave your batter to rest: this allows the gluten in the flour to relax. This will give the batter a better, suppler consistency and your crepes will be less likely to break.


  • - Choose the right sized pan for your heating surface: if the latter is smaller than your pan, your crepe won't cook properly at the edges.
  • - Brush the pan with a generous amount of oil.
  • - It's important to heat your steel pan before cooking your first crepe to stop the latter sticking: make sure it's warm enough by pouring in a few drops of batter, which should start to harden immediately. 
  • - Leave the batter to cook for just 30 to 40 seconds on the first side. When there is no more liquid batter, turn the crepe over using a wooden spatula and cook the other side for 10 to 20 seconds. This will keep it beautifully soft.
  • - Steel pans will gradually darken as they are used to make delicious crispy golden crepes. Find all our tips on how to use your steel pan properly on our website.


  • - While you finish cooking, put your cooked crepes on a plate covered with another plate to keep them soft.
  • - In the fridge, cover your plate with microwavable film. To warm up your crepes, put the film-covered plate in the microwave for 10 seconds.


Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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