Pierre Hermé’s Orange and Grand Marnier Crepes

The Brown Butter "Beurre Noisette"

1.  Melt the Butter (3 Tablespoons or 40 g) in a large saucepan on medium heat

2. As soon as it is melted, whisk to keep it from separating. Increase the heat to cook on medium/high heat

3. The bubbles will lessen, and the butter will stop singing, and eventually becomes brown, or "caramel colored" as Keller says

4. Transfer to a bowl, and leave the dark sediments in the saucepan

5.  To perfectly strain the butter, you may use a cheesecloth to filter the burned bits

Scanpan Saucepan6-Inch Stainless Steel Mixing BowlOXO Mini Strainer

Mixing the ingredients

6. Using a blender:
● First : Pour liquids (except the Butter) first so they are at the bottom of the blender to allow the blade to mix easily : the Whole Milk (2 ¼ Cups or 500 g), the Eggs (3), the Egg Yolk (1), the Spiced Rum (3 teaspoons), the Grand Marnier (3 teaspoons), the Orange Juice (¼ Cup or 60 g) and the Oil (¼ Cup or 60 g)
● Second : Then add the powders : the Flour (1 ⅓ Cup or 190 g) and the Sugar (1 Tablespoon or 20 g). Add in the Orange Zest (½).

Ninja NinjaBlender Ninja

7. The Butter is still warm and must be kept away from the Eggs

8. Make a hole in the flour with a finger

9. Pour the melted Butter (3 Tablespoons or 40 g) on top of the Flour (1 ⅓ Cup or 190 g)

Pour into a blender:

● At the bottom: The soft ingredients: the Whole Milk (2 ¼ Cups or 500 g), the Spiced Rum (3 teaspoons), the Grand Marnier (3 teaspoons), the Orange Juice (¼ Cup or 60 g), the Eggs (3), the Egg Yolk (1), the Oil (¼ Cup or 60 g)

● In the middle : The Flour (1 ⅓ Cup or 190 g), the Sugar (1 Tablespoon or 20 g) and the Orange Zest (½)

● On top : The Butter (3 Tablespoons or 40 g), to avoid contact with the hot Butter and with the Eggs

10.  Blend well for a few minutes

Resting

11.  It's really important to let the dough chill in the fridge overnight

Next day

12. Next day, you will need to blend the batter

13. The dough has "thickened" and is not as liquid as the previous day

Cooking

14. You will need a crêpe pan, otherwise a heavy bottom, non stick skillet. To purchase online, see HERE

15. You may use an electric crepe maker. To purchase online, see HERE

16. I recommend the brand "de Buyer" that you can easily find in stores like "Sur La Table" if you live in the states

17.  Heat the pan

18. Rub the pan with canola oil using a paper towel. A simpler way is just to use a Canola Oil Spray

19. Pour in some doughThe more quantity you pour, the thicker the crêpe will be

20. Once one side is slightly brown, flip it using a wooden spatula

Cuisinart Nonstick Hard Crepe PanElectric Crepe MakerSunflower Oil Cooking Spray