Employee Picks

Crepes


My Favorite Dessert Crepes
Crepes Suzette and Chocolate Crepes

 

1.5 c Pastry flour
2 c Milk
2 Eggs
2 Egg yolks
1 tsp Sugar
1/4 tsp Salt
  ghee

 

For Suzettes:  
1 Orange  
1/4 c Kirsch  
1/4 c Cointreau  
2 Tbsp Sugar  
1/2 c Butter (unsalted)
For Chocolate:  
1/2 lb Chocolate chips
12 oz Raspberries
1/2 cup Sugar syrup
  Chocolate syrup

 

 

Blend milk, pastry flour, eggs. salt and sugar in large bowl.
Wisk until smooth.
Let batter sit if refrigerator overnight, if possible.
Add 1 tsp ghee or butter to moderately hot omelette pan.
Pour in a thin disk of batter, then spread around pan.
When top is dry and bottom is lightly browned, flip.

 

For chocolate crepes:
  Dot the top surface with chocolate chips.
  When bottom is done, remove from pan.
  Place strawberries or other fruit along middle of crepe.
  Fold in sides.
  Glaze plate with raspberry sauce and place crepe on sauce.
  Serve with chocolate sauce.
   
For crepes suzette:
  Melt butter in small saucepan.
  Add 1 tsp orange zest and/or extract and sugar
  Add juice of orange and cointreau. 
  Stir over low heat until slightly thickened..
  When crepes are done, dip each in sauce and fold into quarters.
  Serve with sliced, roasted almonds and flambe with kirsch.