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.
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 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
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 (⅓ 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)
10. 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
11. Blend well for about a few minutes
12. Mix for 2 minutes and not less !
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
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
17. I recommend the brand "de Buyer" that you can easily find in stores like "Sur La Table" if you live in the states
18. Heat the pan
19. Rub the pan with canola oil using a paper towel. A simpler way is just to use a Canola Oil Spray
20. Pour in some dough
The more quantity you pour, the thicker the crêpe will be
21. Once one side is slightly brown, flip it using a wooden spatula
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 !