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
Chef : François
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,

Book
Desserts By Pierre Herme

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.

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.

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

Desserts by Pierre Herme

Modifications to the original recipe

I modified a few things...

I multiplied the quantities by 1.5

Ingredients

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

Steps

The Brown Butter "Beurre Noisette"

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

Mélange des ingrédients

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)
2nd
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
(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

10. Blend well for about

a few minutes

11. Mix for

2 minutes

and not less !

Resting

12.

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

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

Cooking

15. You will need a crêpe pan, otherwise a heavy bottom, non stick skillet

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 doughThe more quantity you pour, the thicker the crêpe will be

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