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Cuisine d'Aubéry
The food blog of FX
Crêpe Crepe And Waffle Dessert Brunch & Goûter

http://51.159.13.235/recipe/perfect-french-sweet-crepes-recipe/

Pierre Hermé’s Orange and Grand Marnier Crepes

A recipe by Pierre Hermé Thursday January 15, 2015
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Crepes are delicious French style thin pancakes. This recipe is the closest to what you would taste in France.

FX (François-xavier)

About this recipe

These are delicious French crepes, from top pastry start Pierre Hermé

Pierre Hermé’s Orange and Grand Marnier Crepes

Pierre Hermé makes these with orange zest, grand marnier, for a result that will exceed your expectations of traditional crepes...

Pierre Hermé’s Orange and Grand Marnier Crepes

Try them and love them !!

Pierre Hermé’s Orange and Grand Marnier Crepes
Pierre Hermé’s Orange and Grand Marnier Crepes

Source of the recipe

I was given this second hand book of renowned Pierre Hermé "Desserts by Pierre Herme", with so many delightful recipes.

To purchase online, see HERE

Pierre Hermé’s Orange and Grand Marnier Crepes

And recently, a classmate from my pastry school asked me whether I could show her my Hermé books written in English, which made me read this book

Pierre Hermé’s Orange and Grand Marnier Crepes


The recipe is on page 88

Pierre Hermé’s Orange and Grand Marnier Crepes

Modifications to the original recipe

I modified a few things...

● I multiplied the quantities by 1.5

Pierre Hermé’s Orange and Grand Marnier Crepes

Print Recipe, with photos Print Recipe, no photos
Chef: Pierre Hermé Preparation Time: 15 Minutes Ready in: 12 H Yield: 13 crepes, 23 cm in diameter Skill: Easy Level Cuisine: French Cuisine Courses: Crêpe, Crepe And Waffle, Dessert, Brunch & Goûter, 
Grand marnier Egg yolks Orange juice Eggs Rum Orange zests
 4.8
Ingredients
  • With 3 eggs
    For 13 crepes, 9.05" (or 9 1/16" or 23 cm) in diameter
    or 17 crêpes, 7.87" (or 7 7/8" or 20 cm) in diameter
    or 24 crêpes, 6.69" (or 6 11/16" or 17 cm) in diameter

  •   3 Tablespoons Butter (40 grams)
  •   2 ¼ Cups Whole Milk (500 grams)
  •   1 Tablespoon Sugar (20 grams)
  •   3 Eggs. ⅓ Cup or 150 grams
  •   1 Egg Yolk. 1 Tablespoon or 20 grams
  •   3 teaspoons of Grand Marnier
  •   3 teaspoons of Spiced Rum
  •   ¼ Cup Orange Juice (60 grams)
  •   ⅓ Cup Oil (60 grams). Canola Oil
  •   1 ⅓ Cup Flour (190 grams)
  •   ½ Orange Zest


  • With 2 eggs
    For 9 crepes, 9.05" (or 9 1/16" or 23 cm) in diameter

  •   2 Tablespoons Butter (26.6 grams)
  •   1 ½ Cup Whole Milk (333.3 grams)
  •   2 teaspoons Sugar (13.3 grams)
  •   2 Eggs. ¼ Cup or 100 grams
  •   0.6 Egg Yolk. 2 teaspoons or 12 grams
  •   2 teaspoons of Grand Marnier
  •   2 teaspoons of Spiced Rum
  •   3 Tablespoons Orange Juice (40 grams)
  •   3 Tablespoons Oil (40 grams). Canola Oil
  •   ¾ Cup Flour (126.6 grams)
  •   0.3 Orange Zest


  • With 4 eggs
    For 17 crepes, 9.05" (or 9 1/16" or 23 cm) in diameter

  •   4 Tablespoons Butter (53.3 grams)
  •   3 Cups Whole Milk (666.6 grams)
  •   2 Tablespoons Sugar (26.6 grams)
  •   4 Eggs. ½ Cup or 200 grams
  •   1.3 Egg Yolks. 2 Tablespoons or 26 grams
  •   4 teaspoons of Grand Marnier
  •   4 teaspoons of Spiced Rum
  •   ⅓ Cup Orange Juice (80 grams)
  •   ½ Cup Oil (80 grams). Canola Oil
  •   1 ¾ Cup Flour (253.3 grams)
  •   0.6 Orange Zest


  • With 6 eggs
    For 26 crepes, 9.05" (or 9 1/16" or 23 cm) in diameter

  •   ⅓ Cup Butter (80 grams)
  •   4 ½ Cups Whole Milk (1 kilogram)
  •   3 Tablespoons Sugar (40 grams)
  •   6 Eggs. ¾ Cup or 300 grams
  •   2 Egg Yolks. 3 Tablespoons or 40 grams
  •   6 teaspoons of Grand Marnier
  •   6 teaspoons of Spiced Rum
  •   ½ Cup Orange Juice (120 grams)
  •   ½ Cup Oil (120 grams). Canola Oil
  •   2 ½ Cups Flour (380 grams)
  •   1 Orange Zest

  • You will need...
    Gelified Rum
    Gelified Rum
    Scanpan Saucepan
    6-Inch Stainless Steel Mixing Bowl
    OXO Mini Strainer
    Ninja Ninja
    Blender Ninja
    Cuisinart Nonstick Hard Crepe Pan
    Electric Crepe Maker
    Sunflower Oil Cooking Spray
    Steps


    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

    Pierre Hermé’s Orange and Grand Marnier Crepes Pierre Hermé’s Orange and Grand Marnier Crepes Pierre Hermé’s Orange and Grand Marnier Crepes Pierre Hermé’s Orange and Grand Marnier Crepes

    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 (⅓ 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)

    Pierre Hermé’s Orange and Grand Marnier Crepes Pierre Hermé’s Orange and Grand Marnier Crepes

    10. 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 (⅓ 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

    11. Blend well for about a few minutes

    12. Mix for 2 minutes and not less !

    Pierre Hermé’s Orange and Grand Marnier Crepes Pierre Hermé’s Orange and Grand Marnier Crepes

    Resting

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

    I learned the importance of this step over the years, and Pierre Hermé insists upon it as well in his recipe

    Pierre Hermé’s Orange and Grand Marnier Crepes

    Next day

    13. Next day, you will need to gently mix to blend everything

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

    Pierre Hermé’s Orange and Grand Marnier Crepes Pierre Hermé’s Orange and Grand Marnier Crepes

    Cooking

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

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

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

    18.  Heat the pan

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

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

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

    Pierre Hermé’s Orange and Grand Marnier Crepes Pierre Hermé’s Orange and Grand Marnier Crepes Pierre Hermé’s Orange and Grand Marnier Crepes Pierre Hermé’s Orange and Grand Marnier Crepes

    Cuisinart Nonstick Hard Crepe PanElectric Crepe MakerSunflower Oil Cooking Spray

    Result

    You can cook them and let them sit on a plate, covered, with the plate on a double boiler until your guests arrive

    Sooooo gooood ! Thank you, Chef Pierre Hermé !

    Share your photos
    Don't forget to share your photos once you tried this recipe! HERE
    Grand marnier Egg yolks Orange juice Eggs Rum Orange zests
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