The Chef in the Hat is Cooking Crepes


by New Day Producers

Posted on December 22, 2011 at 2:42 PM


We wrapped up the Traditions at the Table with Chef Thierry Ratureau (the Chef in the Hat)to show us something sweet to top off your holiday meal.           
Learn more about the Chef in the Hat:
Crêpe Batter
By Thierry Rautureau 2011 - The Chef In The Hat

1 cup All-Purpose Flour, sifted
4 Eggs
1⁄4 cup Sugar
Step 1
For the crêpes, put the flour in a medium bowl and make a well in the center. Add the eggs and sugar to the well and begin by first whisking the eggs to blend, then gradually whisk in the flour from around the edge.


1 cup Whole Milk, more if needed
2 tablespoons Unsalted Butter, melted
Step 2
Slowly add the milk whisking constantly to make a smooth batter. Strain the batter through a fine sieve into another bowl, stir in the melted butter, and refrigerate until needed.


Vegetable Oil, for cooking
Step 3
Preheat a 6-inch crêpe pan or other heavy skillet over medium heat. The batter should have a consistency similar to that of heavy cream. Add another couple tablespoons of milk if needed. Add a small drizzle of vegetable oil to the pan, gently swirl it around the base of the heated pan, and carefully wipe out excess with a paper towel. Add 3 to 4 tablespoons of the crêpe batter to the pan, quickly swirling the pan so that the batter evenly covers the base before setting up. Cook until the crêpe is nicely browned on the bottom, about 1 minute, then turn the crêpe and brown the other side, about 1 minute longer.


Step 4
Transfer the crêpe to a plate and continue with the remaining batter, stacking the crêpes directly on top of each other. Add a little more oil to the pan as needed, wiping out excess as before. If using a nonstick pan, very little oil will be needed. This recipe yields about 12 crepes.


Step 5
For the garnish you can add 1 tablespoon of chestnut puree or 1 tablespoon of nutella sprayed on the crepe. Add 1 tablespoon of whipped cream on top and roll or fold into a triangle shape and serve.