Friday, June 11, 2010

Chantilly Crèpes Recipe

Chantilly crèpes (pronunciation: crep as in yep, not crayp) are the lighttest, laciest, most tender crèpes imaginable. Cornstarch is used in this recipe instead of the usual flour . To make more tender, delicate as handkerchief crepes, cook the crèpes immediately after mixing the batter. If flour is used, wait for an hour after mixing the batter.

  • 3 pieces large eggs (room temp)
  • 1 cup milk
  • 1 teaspoon vanilla
  • 43 grams unsalted butter (approximately 3 tablespoons)
  • 1 tablespoon Grand Marnier
  • 3/4 cup cornstarch*
  • 1/8 teaspoon salt
  • 1 tablespoon sugar
  • 12 grams clarified butter**

* you can use up to 1 cup cornstarch if you prefer thicker crèpe with more bite
** If clarified butter is NOT available you can prepare your own Clarified Butter. Click here to see how.

  1. Place all ingredients in a blender and blend at high speed for 10 secondes
  2. Heat the crèpe pan on medium-high heat until hot enough to sizzle a drop of water.
  3. Brush lightly with clarified butter and pour a scant 2 tablespoons batter into the center.
  4. Immediately tilt the pan to the left and then down and around to the right so that the batter moves in a counterclockwise direction, covering the entire pan.
  5. Cook until the top starts to dull and the edgest begin to brown (aprrox. 15 sec)
  6. Using a metal spatula, lift the upper edge and check to see if the crèpe is golden brown.
  7. Flip the crèpe over and cook for another 10 seconds or until just lightly brown.
  8. Release the crèpe by inverting the pan over the countertop.
If crèpes are served on the same day, it is fine to place 1 crèpe on top of the other. But if you will keep the crèpe in the refrigerator separate each crèpe with pieces of wax paper so that it will not stick to each other.

Yield: 24
Storage: 2 days refrigerated; 3 months frozen

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