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,

Book
Desserts By Pierre Herme

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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 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

With 3 eggs
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

You will need...

Gelified Rum

Scanpan Saucepan

6-Inch Stainless Steel Mixing Bowl

OXO Mini Strainer

Ninja Ninja

Blender Ninja

Cuisinart Nonstick Hard Crepe Pan

Electric Crepe Maker

Sunflower Oil Cooking Spray

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

Scanpan Saucepan

6-Inch Stainless Steel Mixing Bowl

OXO Mini Strainer

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).

Ninja Ninja

Blender Ninja

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 !

Resting

13.

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

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

Cuisinart Nonstick Hard Crepe Pan

Electric Crepe Maker

Sunflower Oil Cooking Spray

Result

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 !

The 3 other recipes of Crepes And Waffles

Felder’s Chocolate Crêpes, Lime sauce
Alice Waters’ Buttermilk Waffles
Easy and Delicious French Crêpes Recipe

The 8 other recipes of Brunches

Ottolenghi’s Corn and Green Onion Pancakes

Vincenzo’s Italian Savory Bread (Tomato Basil Mozzarella) (like in Venice)

Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter

Ottolenghi’s Corn and Green Onion Pancakes
Vincenzo’s Italian Savory Bread (Tomato Basil Mozzarella) (like in Venice)
The Bilbao Brunch
Philippe Urraca’s French Brioche
Lenôtre’s Raisins Grand Marnier Bread
Alice Waters’ Buttermilk Waffles
Jacquy Pfeiffer’s French Gingerbread
Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter

The result and the pix

Pierre Hermé’s Orange and Grand Marnier Crepes

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Comments for This Recipe

Cooking with the same Chef ?

All recipes of Pierre Hermé

Pierre Hermé’s Fig, Raspberries and Port Tart

Pierre Hermé’s Vanilla Custard (Crème Anglaise)

Pierre Hermé’s Fig, Raspberries and Port Tart
Pierre Hermé’s Peach Apricot Macarons
Pierre Hermé’s Pistachio Ice Cream
Pierre Hermé’s Vanilla Crème Brûlée
Pierre Hermé’s Vanilla Custard (Crème Anglaise)
Pierre Hermé’s Chocolate Sorbet
Pierre Hermé’s Pistachio Crème Brûlée
Pierre Hermé’s Pistachio Paste
Pierre Hermé’s Orange and Grand Marnier Crepes
Pierre Hermé’s French Buttercream

Recipes from the same Book!

All recipes from the book "Desserts by Pierre Herme"

To purchase the book online, see HERE

Pierre Hermé’s Chocolate Sorbet
Pierre Hermé’s Orange and Grand Marnier Crepes

Cooking with the same ingredients ?

What else to cook with Grand marnier

The Swan of Bel-Air (Mandarine Hazelnut for Cyril Lignac) (Le Meilleur Pâtissier)

The Fabulous Baked Alaska with Grand Marnier

The Swan of Bel-Air (Mandarine Hazelnut for Cyril Lignac) (Le Meilleur Pâtissier)
Lenôtre’s Raisins Grand Marnier Bread
Easy and Delicious French Crêpes Recipe
The Fabulous Baked Alaska with Grand Marnier
Stéphane Tréand’s Grand Marnier Ice Cream