Tuesday night dinner, authentic paper-thin French crepes
Everything from scratch, batter, the whipped cream and the syrup. The theme is citrus, as it was woven throughout all 3 components.
The syrup is a Grand Marnier - Cordon Rouge & pure maple blend. The whipped cream is made fresh with non-homogenized heavy cream and a few tablespoons of the Grand Marnier, Shanghai cinnamon and 4 table spoons of caster sugar. And lastly the batter is a classical French recipe, with a few table spoons of Grand Marnier to tie it all together right before frying.
Simply delicious, and frankly it rivals every crepe I've had in the Westchester, NY area, including two french restaurants.
Voila :)
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Oh my gosh, beautiful!
I've been on a crepe bender lately,ordering them out and making them at home. Mine are much less ambitious, but good, served with only powdered sugar and fresh lemon juice squeezed on. I really want to try yours, sounds delicious! May give it a go soon.
Wonderful job, they're beautiful!
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re: fern
Thanks for the kudos! This was my first attempt ever at crepes, they turned out pretty good. I want to work on my plating and coming up with some creative ways of serving them. I've been trying them at nearby restaurants and they don't make them as thin. I can't understand why, I feel like the thinner they are the better.
They should really compliment whatever else you're serving. Maybe the restaurants are afraid of serving something too lite and anemic, so they make them thicker? Just a theory.
Cordon Rouge I think is just the extended name of Grand Marnier, the well known orange Cognac from France. I think the full name is Grand Marnier Cordon Rouge. I'm not sure if there is a non-Cordon Rouge version.
One tip I can impart is to use a nickel sized amount of canola oil on the crepe pan and let it heat up for 30-45 seconds for each crepe over a medium high heat (like a 6 out of 8 on the stove dial).
Before you put the batter down, take the pan off the stove, and shake it back and forth like you're sauteing something. This will break up the nickel sized dollop of oil into lots of little beads of oil spread around the pan. Then place it back on the stove, give it another 5 seconds, and drop the batter down. The multitude of little oil droplets will cause a beautiful pattern of brown crispness spread around the crepe. Good luck!
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