The Taste's Ludo Lefebvre Dishes on Family, Food and Mastering the Perfect Crepe
Between running two popular L.A. restaurants and starring on ABC’s cooking competition show The Taste, Ludo Lefebvre is a busy guy—but always makes time for his family.
“I make sure to balance work with my family life,” Lefebvre says in the newest issue of PEOPLE (on newsstands Friday) about his wife, Krissy, and 3½-year-old twins, son Luca and daughter Rêve. “I want them to see me cooking and spend time with them at the table. That’s where I want to create traditions and memories.”
One particular tradition the family seems to love—besides stopping in for dinner at Lefebvre’s newly opened 22-seat café Petit Trois—is when “Papa” makes his chocolate crepes.
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“At least two times a month on Saturday afternoon we make crepes,” says the chef, 43, who shared a recipe and exclusive video below on how to master the classic French snack.
But Lefebvre isn’t the only culinary star among the family.
“My son Luca eats everything, and he loves to be in the kitchen,” he says. “The other day he took this cucumber, peeled it, chopped it and put it in his lunchbox to go to school. It’s unbelievable.”
On his own personal Instagram, Luca shows off some of those developing kitchen skills but mostly debuts his growing appetite for his dad’s creations—even those you wouldn’t except to be enjoyed by a kid, like escargot and rib eye steak.
Suddenly got a craving for some French food? Take a cue from Luca and devour Lefebvre’s homemade chocolate crepes with gusto in your own kitchen.
½ cup heavy whipping cream
4 oz. bittersweet chocolate, chopped
1 cup all-purpose flour
⅓ cup sugar
3 large eggs, room temperature
¼ tsp. fleur de sel
1¾ cups whole milk, room temperature
2 tbsp. unsalted butter, melted
2 tsp. finely grated orange peel
1 tbsp. canola oil
Unsweetened cocoa powder
1. Bring the cream to a simmer in a small saucepan over medium-low heat. Remove from heat. Add the chocolate and stir until melted and smooth, about 1 minute.
2. In a large bowl, whisk the flour, sugar, eggs and fleur de sel to blend. Add the milk, butter and orange peel; whisk to combine (strain if needed). Cover the batter and refrigerate until cold, about 1 hour.
3. Preheat the oven to 200°. Lightly brush an 8-in. nonstick pan with oil and heat over medium heat. Pour 2 tbsp. of the crepe batter into the pan and quickly swirl the pan to coat the bottom thinly and evenly, until all of the batter is set. Cook until the edges of the crepe are light brown, about 1 minute. Loosen the crepe edges gently with a rubber spatula. Using your finger-tips, carefully lift the crepe by the edge and turn it over. Cook until the bottom begins to brown in spots, about 1 minute. Fold the crepe in half, then in half again, forming a triangle. Transfer to a baking sheet; keep warm in the oven. Repeat with the remaining batter.
4. When ready to serve, drizzle with warm chocolate sauce and dust lightly with cocoa powder.
Prep time: 10 minutes, plus cooling
Cook time: 15 minutes
For more on Lefebvre and other restaurant hot spots with celebrity chefs pick up the latest issue of PEOPLE on newsstands now.
—Ana Calderone, @anacalderone
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