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Crispy Breton Crêpes with Oranges and SpicesTheWorldWideGourmet.com

Flavors of France

Total time: 30 to 60 min

Oven temperature: 180° C (350° F)
Preparation time: 30 minutes
Cooking time: Under 30 minutes

Difficulty: Easy

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Nutritional values

per 100 g

Energy:165.1 kcal

Proteins:2.9 g

Fats:9.7 g

Carbohydrate:17.5 g

Fibers:0.8 g

Sugar:12 g

Cholesterol:87.2 mg

Sodium:82.7 mg

Calcium:54.8 mg

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INGREDIENTS

Quantity

Weight/Volume

Unit

Ingredient

*Ingredients

2

whole eggs

4

egg yolks

110

g

flour

300

ml

milk

160

g

sugar

2

ml

salt

70

g

butter

500

ml

orange juice

200

ml

heavy cream

1

vanilla bean

1/2

cinnamon stick

2

cloves

10

g

fresh ginger

4

bunches of lemon balm

icing sugar

METHOD

Make the crêpe batter a little more than an hour ahead:

  1. in a bowl, combine 2 eggs, 10 g (2 tsp.) sugar and a pinch of salt.
  2. Whisk until light, sift in 60 g (2 oz.) flour and mix again.
  3. Add the milk gradually.
  4. Once the batter is smooth, set aside to rest for 1 hour.

Next make the orange cream:

  1. Bring 250 ml (1 cup) orange juice to a boil with 150 ml (10 tbsp.) heavy cream.
  2. Whisk 4 egg yolks in a bowl with 50 g (3 tbsp.) sugar until light and pale.
  3. Add 50 g (2 oz.) flour, then the hot liquid.
  4. Mix well, return to the saucepan and cook for 1 minute, stirring constantly.
  5. Remove from the heat and pour the cream into a large bowl, whisking it occasionally as it cools.
  6. Once it's cool, fold in 200 ml (3/4 cup) heavy cream, whipped, being careful not to deflate the cream.

Cooking the crêpes:

  1. cook the very thin crêpes in a buttered blini pan.

Spiced syrup:

  1. grate the zest of 2 oranges, remove the segments from 4 oranges after having removed the peel and pith and set them aside; recuperate any juice.
  2. Place the juice, pulp and zest in a saucepan with 100 g (6 tbsp.) ech water and sugar, the split vanilla bean, 1/2 cinnamon stick, sliced fresh ginger and 2 cloves. Simmer for 30 minutes and strain.
  3. Off the heat, add the orange segments and cool.

Last minute:

  1. Place the crêpes on a baking sheet and place them in the oven for 30 minutes. You will need 16 mini crêpes in total.

Orange butter:

  1. in a saucepan, place 250 ml (1 cup) orange juice with the zest of 4 oranges. Reduce by half, then off the heat whisk in 50 g (3 tbsp.) butter in small pieces.

To serve:

  1. place 3 spoonfuls of the orange cream on each plate and stick in 4 crispy crêpes.
  2. on the side, place a warm fresh crêpe. Arrange a row of orange segments with some of the spiced syrup.
  3. Then pour on a ribbon of warm orange butter and add a lemon balm leaf and icing sugar for decoration.

CHEF'S NOTES

There's nothing simpler or tastier than Breton crêpes. Here I make them tiny, like blini, while spice syrup, cream and orange butter provide a new twist on the traditional. I suspect this version may have been inspired by the crêpes Suzette we used to serve in the restaurant and that we loved as children, particularly for their festive presentation.



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