19 February 2010

Mardi Gras - Part 2 - Crêpes / Crêpes Suzette

While the galettes are savoury the "crêpes" are typically sweet, served with a sweet filling.
Here is a recipe that I modified to make it lighter.

For about 20 crêpes 9” diameter
1 ¾ cup All Purpose Flour 250 gr
2 Egg 2
2 cups Milk 500 ml
1 Tbsp Sugar 1 Tbsp
1 pinch Salt
Flavour with 1 Tbsp Rum or Kirsch or Orange flower water or/& vanilla
Alternate recipe: substitute half of the milk with a light blonde beer, it will make for lighter crêpes

In a bowl measure the flour, slowly add the milk and whisk until you obtain a smooth batter without lumps, then add the eggs and continue whipping.
Then add the sugar, salt and flavouring of choice.
Mix until all combined and no lumps.
Rest for at least 1 hour.
Pour a ladle full of batter into a preheated oiled crêpes pan (non stick if possible), swirling the pan to coat the bottom evenly with batter.
Cook over medium heat a minute or so, until the sides of the crêpe come loose from the bottom of the pan, turn over for half a mn or so and set aside on a plate placed over a pan of hot water and cover with plastic wrap to keep the crêpes warm, repeat until all the batter is gone.
Serve with various fillings. 

Filling suggestions
Sugar, lemon, jam, chocolate, cooked banana and orange…

Variation on crêpes Suzette

Ingredients for the sauce for 15 crêpes
1.5 oz Sugar 42 gr
6 oz Butter 170 gr
1 tsp Orange zest 1 tsp
6 fl oz /12 Tbsp Orange juice 180 ml
6 Tbsp Grand Marnier 90 ml


Sprinkle sugar evenly on the bottom of a preheated pan over medium heat, do not stir.
When the sugar begins to caramelise add the butter, then the orange zest and juice and let the sauce thicken.
Then add the Grand Marnier (or Cointreau or Curaçao blue) and flame it.
Place a crêpe in the skillet and cover it on both sides with sauce, fold in a triangle and reserve in a hot dish, continue covering all the pancakes with sauce.
When all done pour the remainder of the sauce over the crêpes and serve hot. 

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