Elegant Crepes

Elegant Crepes

Thin, delicate, lacy and elegant- Crepes can be served sweet or savory. Once the technique of making the batter and cooking the crepes is attained, the variety of ways to serve them is endless. The opening image shows my scrambled eggs and Swiss cheese crepes, a fantastic brunch dish. In this post I will share…

Thin, delicate, lacy and elegant- Crepes can be served sweet or savory. Once the technique of making the batter and cooking the crepes is attained, the variety of ways to serve them is endless. The opening image shows my scrambled eggs and Swiss cheese crepes, a fantastic brunch dish. In this post I will share how I use them in a fine dining aspect as well as in a more casual way, at home.

Smoked salmon crepe roulades served with watercress mousseline and salmon caviar.

Made with just five ingredients crepes are a thin batter made with eggs, flour, butter, milk and a pinch of salt or sugar. The batter can be made with alternative flours and also flavored with coco powder or herbs and spices.

The next image is my smoked salmon and buckwheat crepe gateau. Buckwheat crepes are called Galettes Bretonnes. Early in the 80’s I discovered these rustic crepes made with buckwheat flour on a trip to my wife Brigitte’s ancestral homeland, Brittany France, when we were first married. Many years later the cherished memory inspired me to create this layered smoked salmon and crepe gateau which I served in the dining room of the the University Club. It was so well received that I decided to demonstrate how to prepare it at the Chef to Chef Conference in New Orleans in 2019 to a group of club chefs.

I highly recommend the event for club chefs and more information for this years convention can be found at https://www.cheftochefconference.com/ To access my recipe for the buckwheat crepe gateau see my recipes column in this blog.

Buckwheat crepe smoked salmon gateau served makes a great first course with a salad of arugula, Belgium endive, radishes and grapefruit with sour cream.

Inflation is running rampant and food costs are rising to historic levels. Improving and learning more about cooking and baking from scratch will save you money, increase your health and make your food taste better. As a professional chef, many of the ways that I have used to cut food costs in professional kitchens can also work at home. Here are 12 ways to cut your food cost and improve your diet for a healthier life.

• Cook more with grains, legumes, and rice. Most of us love foods that are made with flour like pizza, pasta, and sandwiches made with wheat bread. However, flour is going to become much more expensive with the war in Ukraine. Learn how to make rice dishes like paella, jambalaya, stir fry rice, etc. Buy dried beans and legumes and cook them yourself instead of using canned beans which are more expensive and not as healthy.

Demonstrating my smoked salmon gateau on stage at the 10th annual Chef to Chef conference in NOLA.

In the gallery above are some crepe dishes that I made at home. The top image is crepes stuffed with chicken, leeks, peas and mushrooms in a creamy sauce. At the bottom I am preparing to serve them as a dessert with strawberries, and Grand Marnier in a orange, sugar, and butter sauce.

This sauce is made much like the famous Crepes Suzette, which in past times was a favorite in many fine dining rooms often flambeed table side for a dramatic presentation. The story goes that Crepes Suzette were invented in 1895 by Henry Carpentier in Monte Carlo at the Cafe de Paris. To read about the history of the dish and the mystery of who was Suzette go to: https://dessertadvisor.com/2020/05/06/crepes-suzette/

Three steps for making crepes. First ladle the thin batter into a non-stick or seasoned pan while tilting and shaking to evenly coat the bottom of the pan in one smooth layer. Second flip over the crepe with an offset pallet knife. Lastly, lay out on parchment to cool and continue the process until all of the batter is used. To prepare them quickly use more than one pan at a time.

Below is my recipe from my book Pastry & Desserts along with my version of the simple yet decadent classic- Crepes Suzette.

Crêpes

Yield: 18 to 20 – 10” crêpes

Portion size 1 ½ oz ladle per crêpe

Ingredients:

Method:

1. In a large bowl whisk the eggs with the salt.
2. Gradually add the flour while whisking to form a thick paste.
3. Then add the butter and mix until smooth.
4. Slowly add the milk and mix to make a smooth batter.
5. Strain out through a sieve to remove any lumps and let rest for 20 minutes.
6. Skim the top and then using a 2oz ladle pour quickly ¾’s of a ladle into a hot 10 inch sauté pan (that has been sprayed with oil spray) while shaking and turning the pan to coat the bottom of the pan with a thin layer.
7. If the batter is too thick add a little more milk.
8. Cook over medium high heat until edges start to brown then turn over and cook for 30 seconds longer.
9. Turn out of the pan unto parchment paper and let cool.
10. Repeat the process until all of the crêpe batter is used.
11. When the crêpes are cool stack them on top of each other and wrap tightly and store.
12. They can be frozen for up to 2 weeks and then thawed at room temperature or in a microwave.

* Crepe batter can also be flavored with chopped chives or other herbs and can be made with a small addition of cocoa powder as well to make chocolate crepes.

Crêpes Suzette Modern Style

Yield: Servings—4, 2 crêpes per serving

Ingredients:

Method:

1. Preheat a large 12” sauté pan over medium-high heat.
2. Add the brown sugar and then squeeze the orange and lemon juice on the sugar and stir with a wooden spoon until melted. 
3. Add the Grand Marnier and the butter a little bit at a time while stirring rapidly until all the butter is incorporated.
4. Then add the crêpes.
5. If using rum, remove the pan from heat and pour the rum all over the crêpes.
6. Return to stove to flame the rum with a long lighter. While flaming, sprinkle the cinnamon directly onto the flaming crepes to create sparkles. 
7. When the flame goes out, serve the crêpes onto a plate with vanilla bean ice cream to make a truly decadent dessert.

Crepes are the ultimate delicate pancakes and all serious cooks and pastry cooks should know how to make them and serve them in a variety of ways. Until next time keep on cooking…