Nutrition Facts
6 servings
6
Recipe for Exotic Flavor Crepes
Loïc Raison and his chef Gaël Orieux joined forces to make the crepe sparkle. To be enjoyed with a glass of cider.
For the pancake batter
185 Flour
35 Sugar
2 Egg
450 Milk
25 Melted butter
1 Orange liqueur
1 clove Scraped vanilla
For the pineapple reduction
25 Water
270 Sugar
1 Pineapple juice
For the rest
40 Unsalted butter
Oil
½ Grated coconut
20 Julienne of orange peel
Directions
1
Make the crepe batter by mixing all the ingredients together and let it rest.
2
In a saucepan, make a caramel with water, liquid glucose, and sugar. Add the pineapple juice and let it reduce to obtain a syrup.
3
Boil water and immerse the orange juliennes. Let cook for 30 seconds and drain.
4
Heat a skillet with a bit of oil and make the pancakes.
5
Fold the crepes into quarters. Melt a bit of butter in a pan and add the crepes. Add the pineapple syrup and orange juliennes, and coat them well with the syrup.
6
To finish, plate and top with grated coconut.
Ingredients
For the pancake batter
185 Flour
35 Sugar
2 Egg
450 Milk
25 Melted butter
1 Orange liqueur
1 clove Scraped vanilla
For the pineapple reduction
25 Water
270 Sugar
1 Pineapple juice
For the rest
40 Unsalted butter
Oil
½ Grated coconut
20 Julienne of orange peel
Directions
Directions
1
Make the crepe batter by mixing all the ingredients together and let it rest.
2
In a saucepan, make a caramel with water, liquid glucose, and sugar. Add the pineapple juice and let it reduce to obtain a syrup.
3
Boil water and immerse the orange juliennes. Let cook for 30 seconds and drain.
4
Heat a skillet with a bit of oil and make the pancakes.
5
Fold the crepes into quarters. Melt a bit of butter in a pan and add the crepes. Add the pineapple syrup and orange juliennes, and coat them well with the syrup.
6
To finish, plate and top with grated coconut.
Notes
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