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Pierre Hermé’s Orange and Grand Marnier Crepes
2015-01-15
- This Recipe
- Chef: Pierre Hermé
- Cuisine: French Cuisine
- Course: Crêpe, Crepe And Waffle, Dessert, Brunch
- Difficulty: Easy
- Category: Course
- Yield: 13 crepes, 23 cm in diameter
- Preparation Time: 15 Minutes
- Readiness Time: 12 H
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Thursday January 15, 2015
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Grand marnier, Egg yolks, Orange juice, Eggs, Rum, Orange zests,
- Print This Recipe
-
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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. Don't forget to share your photos once you tried this recipe! HERE |
About this recipeThese are delicious French crepes, from top pastry start Pierre Hermé |
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Pierre Hermé makes these with orange zest, grand marnier, for a result that will exceed your expectations of traditional crepes... |
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 | Try them and love them !! |
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 | 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 |
 | The recipe is on page 88 |
Modifications to the original recipeI modified a few things...
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Ingredients
 | With 3 eggs |
With 2 eggs |
With 4 eggs |
With 6 eggs |
You will need...
Steps
The Brown Butter "Beurre Noisette" |
1. 
Melt the
2. As soon as it is melted, whisk to keep it from separating. Increase the heat to cook
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
Melt the Butter
(3 Tablespoons or 40 g) in a large saucepanon 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
Mixing the ingredients |
6. Using a blender:
● First : Pour liquids (except the
● Second : Then add the powders : the
● First : Pour liquids (except the
Butter
) first so they are at the bottom of the blender to allow the blade to mix easily : theWhole Milk
(2 ¼ Cups or 500 g), theEggs
(3), theEgg Yolk
(1), theSpiced Rum
(3 teaspoons), theGrand Marnier
(3 teaspoons), theOrange Juice
(¼ Cup or 60 g) and theOil
(⅓ Cup or 60 g)● Second : Then add the powders : the
Flour
(1 ⅓ Cup or 190 g) and theSugar
(1 Tablespoon or 20 g). Add in theOrange Zest
(½).
7. The
8. Make a hole in the flour with a finger
9. Pour the melted
Butter
is still warm and must be kept away from theEggs
8. Make a hole in the flour with a finger
9. Pour the melted
Butter
(3 Tablespoons or 40 g) on top of theFlour
(1 ⅓ Cup or 190 g)
10. Pour into a blender :
● At the bottom: The soft ingredients: the
● In the middle : The
● On top : The
● At the bottom: The soft ingredients: the
Whole Milk
(2 ¼ Cups or 500 g), theSpiced Rum
(3 teaspoons), theGrand Marnier
(3 teaspoons), theOrange Juice
(¼ Cup or 60 g), theEggs
(3), theEgg Yolk
(1), theOil
(⅓ Cup or 60 g)● In the middle : The
Flour
(1 ⅓ Cup or 190 g), theSugar
(1 Tablespoon or 20 g) and theOrange Zest
(½)● On top : The
Butter
(3 Tablespoons or 40 g), to avoid contact with the hotButter
and with theEggs
11. Blend well for about
12. Mix for
a few minutes
12. Mix for
2 minutes
and not less !
 | Resting13. 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 |
Next day |
14. Next day, you will need to gently mix to blend everything
15. The dough has "thickened" and is not as liquid as the previous day
15. The dough has "thickened" and is not as liquid as the previous day
Cooking |
16. You will need a crêpe pan, otherwise a heavy bottom, non stick skillet. To purchase online, see HERE
17. You may use an electric crepe maker. To purchase online, see HERE
18. I recommend the brand "de Buyer" that you can easily find in stores like "Sur La Table" if you live in the states
19. Heat the pan
20. Rub the pan with canola oil using a paper towel. A simpler way is just to use a Canola Oil Spray
21. Pour in some doughThe more quantity you pour, the thicker the crêpe will be
22. Once one side is slightly brown, flip it using a wooden spatula
17. You may use an electric crepe maker. To purchase online, see HERE
18. I recommend the brand "de Buyer" that you can easily find in stores like "Sur La Table" if you live in the states
19.
Heat the pan20. Rub the pan with canola oil using a paper towel. A simpler way is just to use a Canola Oil Spray
21. Pour in some dough
22. 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 |
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Sooooo gooood ! Thank you, Chef Pierre Hermé ! |
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The 3 other recipes of Crepes And Waffles   
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The result and the pix
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Share Your Photos
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 |
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3 Tablespoons Butter (40 g)
2 ¼ Cups Whole Milk (500 g)
1 Tablespoon Sugar (20 g)
3 Eggs
1 Egg Yolk
3 teaspoons of Grand Marnier
3 teaspoons of Spiced Rum
¼ Cup Orange Juice (60 g)
⅓ Cup Oil (60 g)
1 ⅓ Cup Flour (190 g)
½ Orange Zest
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