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Pierre Hermé’s Rum Orange Crepes

2015-01-15
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Thursday January 15, 2015
  • Comments : No Comment
  • Languages :  English  |   Français
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   La version Française se trouve ICI
Crepes are delicious French style thin pancakes. This recipe is the closest to what you would taste in France. 



Desserts by Pierre Hermé

Source of the recipe

I was given this second hand book of renowned Pierre Hermé “Desserts by Pierre Hermé“, with so many delightful recipes
Desserts by Pierre Hermé
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
Desserts by Pierre Hermé
Here, I reproduced one of the simplest recipes, the Crêpes recipe, page 88

Ingredients

French Crêpes from Pierre Hermé
 
2 ¼ Cups Whole Milk (500 grams)

1 Tablespoon Sugar (20 grams)

4 Eggs. ½ Cup or 200 grams

2 Tablespoons Spiced Rum (30 grams). Or Grand Marnier, or Triple Sec

¼ Cup Orange Juice (60 grams). Or Water

3 Tablespoons Butter (45 grams)

4 Tablespoons Oil (45 grams). Canola Oil

1 ¼ Cup Flour (180 grams)

Steps


Hermé recommends to use a brown butter : simply melt the

Butter

(3 Tablespoons or 45 g) in a saucepan until it becomes brown, then immediately transfer to a bowl to stop the butter from cooking

French Crêpes from Pierre Hermé

Mélange des ingrédients

Using a blender:
  • First

    Pour liquids (except the

    Butter

    ) first so they are at the bottom of the blender
  • 2nd

    Then add the powders

French Crêpes from Pierre Hermé

The

Butter

is still warm and must be kept away from the

Eggs



French Crêpes from Pierre Hermé
French Crêpes from Pierre Hermé
Pour the melted

Butter

(3 Tablespoons or 45 g) on top of the

Flour

(1 ¼ Cup or 180 g)
French Crêpes from Pierre Hermé
Pour into a blender :
  • At the bottom:

    The soft ingredients:
    the

    Whole Milk

    (2 ¼ Cups or 500 g),
    the

    Spiced Rum

    (2 Tablespoons or 30 g),
    the

    Orange Juice

    (¼ Cup or 60 g),
    the

    Eggs

    (4),
    the

    Oil

    (4 Tablespoons or 45 g)
  • In the middle

    The

    Flour

    (1 ¼ Cup or 180 g), the

    Sugar

    (1 Tablespoon or 20 g)
  • On top

    The

    Butter

    (3 Tablespoons or 45 g), to avoid contact with the hot

    Butter

    and with the

    Eggs

French Crêpes from Pierre Hermé
Blend well for about

a few minutes


French Crêpes from Pierre Hermé

2 minutes

and not less !
French Crêpes from Pierre Hermé

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
French Crêpes from Pierre Hermé

Next day

Next day, you will need to gently mix to blend everything
French Crêpes from Pierre Hermé
The dough has “thickened” and is not as liquid as the previous day

Cooking

You will need a crêpe pan, I recommend the brand “de Buyer” that you can easily find in stores like “Sur La Table” if you live in the states

French Crêpes from Pierre Hermé

Heat the pan.

Rub the pan with canola oil using a paper towel.

A simpler way is just to use a Canola Oil Spray

French Crêpes from Pierre Hermé
French Crêpes from Pierre Hermé
Pour in some doughThe more quantity you pour, the thicker the crêpe will be

Once one side is lightly brown, flip it using a wooden spatula

French Crêpes from Pierre Hermé
French Crêpes from Pierre Hermé
Enjoy !

Serve them with sugar, jam, or even you homemade Chocolate Hazelnut Spread.

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

The result and the pix





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What to cook with...

Celery

,

5 spice powder

,

Almond extract

,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

,

Beef

,

Beef stock

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

,

Carrots

, Chicken,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

,

Choux dough

, Cilantro, Cinnamon,

Cloves

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin,

Diced bacon

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger,

Glucose

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

,

Ladyfingers

,

Lamb

,

Lard

,

Laurel (bay) leaves

,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

,

Mascarpone

,

Mascarpone cream

,

Milk chocolate

,

Milk powder

,

Mint

,

Mushrooms

,

Nutmeg

,

Olives

, Onions,

Orange juice

,

Orange zests

, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

,

Pistachio paste

,

Pistachios

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Red wine

,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

,

Shallots

, Soy sauce,

Spinach leaves

,

Strawberries

, Thyme,

Tomato paste

,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yoghurt

,



2 ¼ Cups Whole Milk (500 g)

1 Tablespoon Sugar (20 g)

4 Eggs

2 Tablespoons Spiced Rum (30 g)

¼ Cup Orange Juice (60 g)

3 Tablespoons Butter (45 g)

4 Tablespoons Oil (45 g)

1 ¼ Cup Flour (180 g)