Sauce De Cepes Recipes

THE BEST CREPES

Steps:

• Add the milk, eggs, flour, sugar, vanilla and salt to a blender. Puree on high speed until completely smooth and slightly thickened and creamy, about 1 minute. Add the melted butter and puree until incorporated, 30 seconds more. Let the batter rest in the blender carafe for at least 1 hour at room temperature or refrigerate up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crepes will be; overnight is ideal.
• Before cooking, re-blend the batter at high speed for 30 seconds. This will reincorporate the ingredients, a vital step in getting an even golden color on the crepes. Wipe 1/2 teaspoon of oil on a large crepe pan or a 10-inch nonstick skillet with a paper towel. You don't want to see any drops of oil in the pan, just coat with the thinnest layer. Heat the pan over medium heat until hot.
• Ladle 1/4 cup batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom with the batter. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Slide a spatula underneath to loosen the crepe and carefully flip it over. Cook on the other side until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping pan with oil each time. Stack the crepes on the plate as you go (you should have about 15 total). Let the crepes cool for 10 minutes before serving or filling.
• For fillings, we suggest Nutella and bananas or peanut butter and jelly for sweet crepes. Ham and cheese makes a great filling for savory crepes.

CREPES WITH SEAFOOD FILLING AND LOBSTER SAUCE

Steps:

• Make the crepes: In a bowl place the flour, whisk in the milk and water, a little at a time. Mix in the eggs, the salt and butter and continue to whisk until smooth. Let stand, covered, 30 minutes. Heat a crepe pan over moderate heat until very hot, brush with melted butter. Add 1/4 cup of batter to center of pan. Tilt pan in all directions, pouring out excess batter into bowl. Cook 30 seconds, or until golden brown. Turn and cook 20 to 30 seconds more. Invert crepe onto plate. Continue to make crepes in the same manner.
• Make the filling: In a skillet, set over moderate heat, melt the butter and cook the shallots until softened. Add the shellfish and cook for 2 minutes. Add the wine and Madeira, simmer, covered, 1 minute. Uncover, increase heat to high and reduce until all the liquid has been evaporated. Season with salt and pepper. Stir in chives.
• Make the white sauce: In a saucepan set over moderately low heat, melt the butter, add the flour and cook, whisking, for 2 minutes. Add the hot milk and salt and pepper to taste, whisking. Bring the liquid to a boil, whisking, and simmer 1 minute. In a small bowl combine the egg yolk and cream. Remove the pan from the heat and whisk in the yolk mixture. Return to heat and cook, stirring, until very thick. Season with nutmeg, salt and pepper. Fold in shellfish and cheese.
• Make the lobster sauce: In a saucepan set over moderately low heat melt the butter, add the flour and cook, whisking, for 2 minutes. Add the hot lobster stock and salt and pepper to taste, whisking. Bring the liquid to a boil, whisking, and simmer until slightly thickened. Add heavy cream and 3 tablespoons of the lobster butter and simmer, whisking occasionally, for one hour. Whisk in remaining lobster butter.
• To assemble the crepes: Arrange crepe, browned-side down, on counter. Place 1/2 cup filling in center. Fold 2 sides of crepe over mixture so that they meet in the center. Fold top and bottom sides of crepe over so that they meet in the center. Turn crepe over and transfer to a buttered flameproof baking dish. Prepare remaining crepes in the same manner. Cover the crepes with some of the lobster sauce and sprinkle with grated Swiss cheese. Put under a preheated broiler 1 to 2 minutes, or until cheese is melted.
• Remove meat from the lobster, and reserve. Add shells to the hot lobster stock or fish broth, and simmer for 1 hour. Remove shells, and chop into small pieces. Add shells to food processor work bowl (or blender) and add butter. Pulse 5 to 6 times. Return mixture to saucepan and melt butter again. Strain carefully and reserve lobster butter.

FRICASEE DE POULET ET CEPES

Steps:

• Cut the chicken into portions. Begin by removing the legs and chop in half by cutting at the center joint, giving you a drumstick and a thigh. Cut off the neck and slice into little pieces and put this together with the wings into the chicken stock. Chop through the breast and put the back part of the chicken into the simmering stock. Sever the actual breast into 3 pieces and remove the tiny bones. Dry the chicken portions with paper towels and season with salt and pepper.
• Heat some clarified butter in a frying pan and when hot, place the legs and thighs in to fry (these portions take longest to cook).
• After a couple of minutes turn the chicken pieces. It should be a crisp golden color. Now add the chicken breasts and allow all the pieces to continue cooking. Turn the breast portions until evenly colored.
• Heat another pan and add the unmelted butter to begin the 'Roux'. Once the butter has melted remove the pan from the heat and add the flour. Stir it well then return to the heat and stir the 'roux' briskly so that all the flour is cooked.
• Turn the chicken portions once again and reduce to medium heat.
• Remove the roux from the heat and blend in the chicken stock gradually. Stir briskly so that no lumps form. Return to the heat and bring the sauce to a boil, stirring continually. Boil for 3 minutes and then reduce heat to a low simmer.
• Add the juice from the tin of cepes, white wine, and cream to the simmering sauce. Bring it all to the boil stirring constantly.
• Turn the chicken once again and add the garlic. Allow it to give up its flavor for 2 minutes only, then discard.
• Whisk the sauce until smooth and creamy.
• Pour off the butter and chicken juices into a dish, and fry the cepes with the chicken in the pan.
• Pour the sauce over the chicken and cepes and add the juice from the truffle and the chopped parsley. Place the entire concoction into a heated serving dish and sprinkle the truffle slices over the top. Serve immediately.

ULTIMATE CRêPES SUZETTE

Steps:

• Put the flour, sugar and a pinch of salt in a large bowl. Make a well in the centre, add the eggs, oil and 2 tbsp of the milk, and beat together with a wooden spoon until smooth. Slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Pour in the rest of the milk, a bit more quickly now, until it looks like single cream. Finally, add the beer.
• Heat a 15cm/6in crêpe pan. Measure 21⁄2 tbsp of the batter into a jug, then pour into the pan, moving it around so the mixture swirls and fits the bottom of the pan. When the crêpe is golden underneath (in about 15 seconds if pan is the right temperature), turn and cook for a further 30 seconds, until spotted brown.
• Slide the crêpe on to a plate. Wipe the pan with oiled kitchen paper and continue frying until all the batter is used, stacking the crêpes on top of each other as you cook them. You can freeze the pancakes at this stage, wrapped in cling film and foil. Or make a day ahead, wrap and keep in the fridge. To reheat, put on an ovenproof plate, cover with foil and warm in a 180C/Gas 4/fan oven 160C for 10-15 minutes. (If using for Crêpes Suzette, warm through in the sauce.)
• TO MAKE CRÊPES SUZETTE - Make the crêpes as above.
• For the sauce, heat the butter and sugar in a deep frying pan (about 25cm/10in) over a low heat, stirring occasionally, until the sugar begins to dissolve; turn up the heat and bubble quite fast, until the mixture just starts to go brown and caramelise (about 4 minutes), stirring only towards the end. Pour in the orange juice (see left); add the orange and lemon zests, letting the mixture bubble for 3-4 minutes to thicken slightly. Add the Grand Marnier and cognac, heat for a few seconds and lower the heat.
• Put one crêpe into the juices and, holding it with a fork, coat it well in the mixture. Fold it into quarters and push to one side of the pan. Continue the coating and folding with the remaining pancakes. Serve 2-3 crêpes per person with the sauce.

BASIC CREPES

Steps:

• In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
• Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

SIMPLE CREPES

Steps:

• In a blender, puree flour, sugar, salt, milk, eggs, and butter until smooth, about 30 seconds. Refrigerate for 30 minutes or up to 1 day; stir for a few seconds before using.
• Heat an 8-inch nonstick skillet over medium. Lightly coat with butter. Quickly pour 1/4 cup batter into center of skillet, tilting and swirling pan until batter evenly coats bottom. Cook until crepe is golden in places on bottom and edges begin to lift from pan, 1 to 1 1/2 minutes. Lift one edge of crepe with an offset spatula, then use your fingers to gently flip crepe. Cook on second side until just set and golden in places on bottom, about 45 seconds. Slide crepe onto a paper towel-lined plate.
• Repeat with remaining batter, coating pan with more butter as needed, and stacking crepes directly on top of one another. Let cool to room temperature before using, wrapping in plastic wrap and refrigerating up to 5 days, or freezing up to 1 month.