Adapted from a Julia Child recipe. For 6 to 8 people.
1 1/3 cups of flour
1 Tbsp of sugar
2 cups of milk (+ 1/2 cup of water for lighter crêpes)
2 tsp of oil
1 Tbsp of orange liqueur (Grand Marnier)
- Beat the eggs with the sugar, add the flour and the milk.
- Mix in the oil, liqueur and salt.
- Adding 1/2 cup of water to the initial crêpe batter will make these dessert crêpes much lighter.
- Let rest for at least one hour.
For about 20 to 24 crêpes.
1/4 cup of sugar
The orange part of the skin of 1 orange
1/4 lb of unsalted butter cut into pieces
1/4 cup of strained orange juice
2 Tbsp of orange liqueur
- Finely blend the sugar and the orange skin in a food processor.
- Add the butter by pieces and blend until smooth and fluffy.
- Cream in the orange juice by droplets and add the liqueur.
For about 8 crêpes.
1/4 of a cup of cognac
Batter for about 20 small crêpes
1 1/2 cups all purpose flour
1 egg yolk
1 Tbsp of oil
2 cups of milk
1 Tbsp Applejack or Calvados
For the filling
6 Tbsp of unsalted butter
4 lb tart apples, peeled, cored and sliced
8 Tbsp of sugar
6 Tbsp light cream
6 Tbsp of Applejack or Calvados
6 Tbsp of Calvados
- For the batter, put the flour into a bowl, make a well in the center, and add the egg, egg yolk and oil.
- Mix in half of the milk, drawing in the flour from the sides of the bowl.
- Add the rest of the milk and the Calvados and mix well.
- Let rest for 2 hours.
- For the filling, melt the butter in a thick pan and cook the apples, stirring all the time, until they are soft but not puréed.
- Stir in the sugar, cream and Calvados.
- Lightly oil a pan and heat until hot.
- Cover the pan with a thin layer of batter and cook until brown.
- Turn over and cook the other side. Remove and keep hot.
- Do the rest of the batter in the same way.
- Place a crêpe in the bottom of a hot fireproof dish, spread with some of the apple mixture and cover with another crêpe.
- Continue in this way sandwiching the apple mixture between each crêpe and finishing with a crêpe on top.
- Keep everything hot.
- Dust thickly with the sugar, heat the remaining Calvados and flame the crêpes with this.
- Serve at once, cutting the crêpes into wedges.
6 Tbsp of onions
2 Tbsp of butter
1/2 to 1 cup of sour cream
1/4 lb of smoked salmon cut into small pieces
- Cook onions in butter until soft.
- Mix in the salmon and the sour cream.
- Spoon the mixture onto the crêpes and roll them.
- Place the crêpes, seam down, on a buttered dish.
- Cover with the béchamel sauce and warm up in a 350°F oven for 20 minutes.
- Or, sprinkle with bread crumbs and cheese and run under the broiler until brown.
Makes two cups
- Melt 2 Tbsp of butter
- Mix in 4 Tbsp of flour
- Slowly add 1 cup of milk or chicken stock ‑ or a mixture of both