COMING FEBRUARY 25th
In a professional kitchen, crepes are prepared using several pans at a time, usually making hundreds in only a few minutes. Making crepes is all about rhythm. Once the batter is made and rested for at least 30 minutes you are ready to go. Don’t fret the first couple of crepes not coming out perfect, just give them up as your practice warm-up, just like a batter taking his first pitch or the orchestra warming up in the pit. Once you are on a roll you’ll find yourself making crepes for both sweet and savory.
Strawberry Mascarpone Crepes
Makes four servings
chefgeorgehirsch.com | George Hirsch Lifestyle
Crepe Batter:
1 cup all-purpose flour
Pinch of salt
1 cup milk
2 egg yolks, lightly beaten
1/2 cup heavy cream
2 Tablespoons butter, melted
1/2 teaspoon pure vanilla extract
1 teaspoon fine grated orange zest
2 Tablespoons sliced almonds, crushed
2 egg whites
1 Tablespoon granulated pure cane sugar
Place the flour and salt in a medium bowl and slowly add the milk and egg yolks, using a whisk to avoid lumps. Do not over mix. Stir in the milk, cream, melted butter, orange zest, almonds, and vanilla.
Cover and refrigerate for 30-60 minutes.
Right before making the crepes, beat the egg whites until they form soft peaks. Gradually add the granulated sugar and continue beating until stiff peaks form. Gently fold the beaten egg whites into the flour mixture.
Preheat a crepe pan or a 7-inch nonstick skillet & lightly grease with melted butter or vegetable spray. When the pan is very hot, pour in 2 Tablespoons of the batter and swirl it around. Cook 1 minute, turn, and cook another minute on the other side. Remove and set aside. Crepes may be stacked one on top of another, up to ten high.
Continue making crepes with remaining batter.
For Filling & Topping:
2 cups mixed berries (blueberries, raspberries, strawberries)
2 tablespoons fresh orange juice
1 Tablespoon granulated pure cane sugar
1/4 cup strawberry conserves or jam
1 Tablespoon brandy or Grand Manier
1 Tablespoon granulated pure cane sugar
Confectioners’ sugar
1/2 cup fresh softened mascarpone or whipped cream
8 Fresh Mint leaves
In a large bowl add mixed berries. Slice strawberries to be about the same size as other berries. Add orange juice and 1 Tablespoon granulated sugar to berries and toss.
Mix brandy with jam and place two teaspoons of raspberry jam in the center of each crepe; add a few mixed berries in the center of each crepe. Roll up and sprinkle with confectioners’ sugar.
Serve two crepes per serving with a dollop of fresh mascarpone or whipped cream and top off the crepes with fresh mint leaves.
Chef Notes:
To achieve good volume and soft peaks on the egg whites, make sure there is no yolk in whites and that the bowl is totally grease-free. A good tip to ensure a grease-free surface is to wipe out the bowl with a paper towel with just a drop of white vinegar before adding egg whites to bowl.
To make the above recipe savory, omit from batter the vanilla, orange rind, almonds, and granulated cane sugar. Replace regular melted butter with brown butter for a slightly roasted flavor; add 1 Tablespoon of fresh chopped herbs such as Italian parsley, or basil, or chives.
Crepes are a great do-ahead consideration for your menu. No need to prepare at the last minute. Simply stack prepared crepes in stacks of about ten and when cool, wrap in plastic film. Store in the refrigerator for up to 2-3 days or freeze for up to one month.
