Crepes are delicious French style thin pancakes. This recipe is the closest to what you would taste in France.
About this recipe
These are delicious French crepes, from top pastry start Pierre Hermé
Pierre Hermé makes these with orange zest, grand marnier, for a result that will exceed your expectations of traditional crepes...
Try them and love them !!
Source of the recipe
I was given this second hand book of renowned Pierre Hermé "Desserts by Pierre Herme", with so many delightful recipes
A good cookbook (although photos are missing, in my opinion)
To purchase the book online:
The recipe is on page 88
Modifications to the original recipe
I modified a few things...
● I multiplied the quantities by 1.5
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).
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 dough
The 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
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 !