Quentin's Crepe Recipes

Ingredients
CREPE SUZETTE
Whole milk
500 mL
White flour
250 grams
Large eggs
2
Canola oil
1-2 Tbsp
Shiner Bock lager
1/4 bottle
White sugar
40 g
Water
1 Tbsp
Butter
40 grams
Zest and juice of orange
1
Triple Sec
1 Tbsp
GALETTE BRETONNE
Buckwheat flour
250 grams
Eggs
2
Warm water
700 mL
Salt
Pinch
Eggs
Black forest ham
Havarti cheese, grated

Crepe Suzette

 

Crepe Batter
1. Sift 125 grams of white flour in a large bowl to obtain a clumpless consistency.
2. Add the eggs one by one, with a small splash of milk in between. Whisk thoroughly.
3. Start adding the rest of the flour and the milk, bit by bit to prevent clumps.
4. Finally, add the oil and the beer, mix until even, and cover with plastic wrap. Place in the fridge for at least 20 minutes.

 

5. Once the batter is ready, heat a pan over medium-high heat. Even if it’s non-stick, add a smidge of butter, then a ladleful of batter and coat the entire pan with a flick of the wrist; it takes some practice but that’s why we’re here!
6. When the edges of the crepe detach from the pan and you see some bubbles break the surface, it’s ready to be flipped. Use a non-metal scraper to make the crepe unstick and flip it.  Cook it for a minute or two, then set aside between two plates.
7. Continue with the remaining batter. After a few crepes and once the pan is nicely buttered, you can try to flip the crepe just by flicking the pan!

 

Crepe Suzette
1. Add the sugar and water in a large pan on medium heat. Don’t stir for the first couple of minutes, until the sugar starts bubbling and crystallizing. You may then stir it lightly, until you eventually get a brown caramel.
2. Lower the heat to low, then add the butter in small amounts.
3. Add the orange juice, orange zest, and Triple Sec.
4. Soak the crepes in the resulting sauce one by one, folding them in four once they’re coated (hopefully they all fit!) 
5. Once all crepes are in the pan, continue cooking them for a minute or two over low-medium heat, flipping them halfway through.
6. If you feel bold, you can try and flambe them too!

 

Notes:
*The first crepe is traditionally not eaten because it will have to spread the butter evenly on the pan and absorb the extra fat. By the second (or sometimes third) crepe, you will get a good result.
*This recipe should allow for 12 - 15 crepes.
 

Galette Bretonne

 

Galette Batter 

1. Sift the flour into a large bowl and add salt.
2. Warm the water by bringing it to a boil and letting it cool for a few mintues. If you use room temperature water, the batter will need to rest (similar to the crepe batter).
3. In a separate bowl, whisk the eggs, then add them to the flour with the water progressively. Whisk continuously until smooth.
4. This batter will only need to rest for a few minutes and will look more liquid than the crepe batter. Warm up a pan to medium-high heat. Even if it’s non-stick, add a smidge of butter. Add a ladleful of batter and coat the entire pan with a flick of the wrist; it takes some practice but that’s why we’re here!
5. The batter should bubble and take a dark brown color. Once the edges start to detach, it’s ready to be flipped. Use a non-metal scraper to make the crepe unstick and flip it. We want a consistency that is slightly crispy but still allows us to fold the galette. 

 

Galette Topping

1. Add a bit of butter or oil in a separate pan and crack an egg in it to cook it sunny-side up.
2. While the egg is cooking, have a galette ready in your non-stick pan on medium heat, and sprinkle some havarti cheese at the center.
3. Add a slice of ham.
4. Once the egg is ready, add it on top of the ham, and sprinkle more cheese. Cook it for a couple more minutes so that the chese melts. Fold th edges of the galette to make a square.