Grapefruit, lime and orange to garnish these mouth-watering signature crêpes: Daniel Boulud signs a recipe that combines the freshness of citrus with the perfection of the dough.
CRÊPES WITH THREE-CITRUS COMPOTE BY DANIELE BOULUD
Recipe from the chef's column in Elle Décor
Photo by David Prince
For 12 to 15 crêpes
- 2 eggs
- 2 egg yolks
- 700 ml whole milk
- 300 g flour
- 160 g powdered sugar, plus 40 g for dusting
- Butter, to grease the pan
- 1 grapefruit, grated and cut into wedges
- 1 lime, grated zest and wedges cut into pieces
- 1 orange, grated and segments cut into pieces
- Orange marmalade, melted and cooled to room temperature
- 1 tablespoon of mint leaves or edible flowers, such as pansies (optional)
In a small bowl, beat the eggs, yolks, and milk until smooth and homogeneous. In a large bowl, beat the flour and sugar until smooth, then form a hole in the center. Add the egg mixture into the space thus created in four batches, stirring from the center outward each time to gradually incorporate the dry ingredients and make a smooth batter. Strain the mixture through a fine-mesh strainer and let it cool for at least 1 hour. The batter can be prepared the day before and stored in the refrigerator, covered, overnight.
Heat a 25-cm nonstick skillet over medium heat. Lightly butter the pan. Add 60 ml of batter and swirl it to coat the bottom of the pan well. Cook until the crepe is golden brown, about 2 minutes. Peel off the edge with a spatula and turn it over quickly. Cook for another minute. Slide onto a plate and repeat with the remaining batter. When all the crepes are ready, cover the stack with aluminum foil to keep warm.
In a small bowl, gently mix the citrus peels and segments with the marmalade.
To serve, fold the crepes into four and arrange them in a fan shape on a serving plate. Pour the compote on top and sprinkle with powdered sugar. Garnish with mint or flowers, as desired.
