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Pierre Hermé’s Orange and Grand Marnier Crepes

2015-01-15
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Thursday January 15, 2015
  • Comments : No Comment
  • Languages :  English  |   Français

   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

French Crêpes from Pierre Hermé


 

Pierre Hermé makes these with orange zest, grand marnier, for a result that will exceed your expectations of traditional crepes...

French Crêpes from Pierre Hermé


 
French Crêpes from Pierre Hermé
Try them and love them !!

 

French Crêpes from Pierre Hermé


 
Desserts by Pierre Hermé

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

 
Desserts by Pierre Hermé
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

 
Desserts by Pierre Hermé

The recipe is on page 88

 

Modifications to the original recipe

I modified a few things...
  • I multiplied the quantities by 1.5


 

Ingredients

French Crêpes from Pierre Hermé

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"

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
French Crêpes from Pierre HerméFrench Crêpes from Pierre HerméFrench Crêpes from Pierre HerméFrench Crêpes from Pierre Hermé


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).

French Crêpes from Pierre Hermé

 
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)
French Crêpes from Pierre HerméFrench Crêpes from Pierre Hermé

French Crêpes from Pierre Hermé
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 !
French Crêpes from Pierre HerméFrench Crêpes from Pierre Hermé

French Crêpes from Pierre Hermé

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
French Crêpes from Pierre HerméFrench Crêpes from Pierre Hermé

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
French Crêpes from Pierre HerméFrench Crêpes from Pierre HerméFrench Crêpes from Pierre HerméFrench Crêpes from Pierre Hermé


Result

You can cook them and let them sit on a plate, covered, with the plate on a double boiler until your guests arrive

French Crêpes from Pierre Hermé


 

Sooooo gooood ! Thank you, Chef Pierre Hermé !

French Crêpes from Pierre Hermé


 

The result and the pix






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Cooking with the same Chef ?

All recipes of Pierre Hermé

Recipes from the same Book!

All recipes from the book "Desserts by Pierre Herme"

To purchase the book online, see HERE

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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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder, Almonds, Avocado,

Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

, Sweet Tart Dough, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White chocolate

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



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