Pierre Hermé’s Orange and Grand Marnier Crepes2015-01-15
Crepes are delicious French style thin pancakes. This recipe is the closest to what you would taste in France.
About this recipeThese 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...
Source of the recipeI was given this second hand book of renowned Pierre Hermé "Desserts by Pierre Herme", with so many delightful recipes.
To purchase online, see HERE
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
Modifications to the original recipeI modified a few things...
For 13 crepes, 9.05" (or 9 1/16" or 23 cm) in diameter
With 2 eggs
With 4 eggs
With 6 eggs
The Brown Butter "Beurre Noisette"
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
Mélange des ingrédients6. Using a blender:
Resting12. 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
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
ResultYou 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 !
The 2 other recipes of Crepes And Waffles
The 5 other recipes of Brunches
The result and the pix
Cooking with the same Chef ?
All recipes of Pierre Hermé
Recipes from the same Book!
All recipes from the book "Desserts by Pierre Herme"
Cooking with the same ingredients ?
What else to cook with Grand marnier
What else to cook with Rum
What else to cook with Orange zests
Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
Easy Mexican Chicken Tacos
Claire Heitzler’s Rhubarb Strawberry Tart
The Canelé Recipe («Canelé de Bordeaux»)
Paul Bocuse’s Quiche Lorraine (the chef of the century)
Lenôtre’s Raisins Grand Marnier Bread
Thomas Keller’s Dog Treats
Cyril Hitz’s French Fougasse Bread
Barbecue Pork Ribs, Highland Park style
Stéphane Tréand’s Olive Oil Ice Cream
Julia Child’s Leek Quiche (“flamiche”)
The Coca-Cola Ice Cream (only for my sister)
Jacquy Pfeiffer’s French Gingerbread
Pierre Hermé’s Pistachio Ice Cream
French Madeleines Recipe
Thomas Keller’s Chocolate Bouchons (French brownie cakes)
Asian Beef Tacos (“Tacos estilo Asiáticos”)
Lenôtre’s Chocolate Mousse with the Pâte à bombe technique
Pierre Hermé’s Flourless Chocolate Cake
Salmon Lobster Wellington Recipe
Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»
Christophe Felder’s Strawberry Tiramisu
The Bilbao Brunch
The Barbecue Bible
How To Grill London Broil To Perfection
White on rice couple
Stovetop Fresh Cheesy Corn Dip Or Side Dish
Mon petit four
French Onion Soup
Caroline on Crack
Clueless & Bibo Ergo Sum Cocktails At Arclight Hollywood
Marinated Dried Apricots – Sweet & Spicy