Place the eggs and sugar in a stainless-steel mixing bowl. Sift in the flour and combine well with a whisk. Add the melted butter, then the milk, whisking constantly. Let the batter rest for at least 1 hour in the refrigerator. To make the Chantilly cream, whip the cream to soft peaks. Once the cream has thickened, add the sugar and keep whipping until the cream holds firm peaks. Lightly oil the crêpe pan, wiping away any excess with paper towel. Heat the pan and pour in a small ladleful of batter, spreading it out to make a thin crêpe. Once the edge of the crêpe is cooked and the surface starts to dry out (after about 1 minute), turn over the crêpe and cook for about 1 more minute.
Place a spoonful of the whipped cream,
© 2015 All rights reserved. Published by Murdoch Books.