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.
INGREDIENTS
- 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.
PROCEDURE
- Place all ingredients in a blender and blend at high speed for 10 secondes
- Heat the crèpe pan on medium-high heat until hot enough to sizzle a drop of water.
- Brush lightly with clarified butter and pour a scant 2 tablespoons batter into the center.
- 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.
- Cook until the top starts to dull and the edgest begin to brown (aprrox. 15 sec)
- Using a metal spatula, lift the upper edge and check to see if the crèpe is golden brown.
- Flip the crèpe over and cook for another 10 seconds or until just lightly brown.
- Release the crèpe by inverting the pan over the countertop.
Yield: 24 crèpes
Storage: 2 days refrigerated; 3 months frozen
Comments
Post a Comment