This week in Chef Chat we've been chatting with Jeff Kraus of Truckin' Good Food. As both owner and chef of TGF, Kraus has left a lasting mark on the street food scene and put an innovative spin on French cuisine that's left many begging for more.
Today, we've got his recipe for Flaming Crepe Amuser...
"Chickity check this out! [This] is a recipe for petite fours that would be perfect for a New Year's Eve party. I'd recommend serving these along side a sparkling wine or a brandy cocktail - then sit back and enjoy the fireworks."
Flaming Crêpe Amuser
Yield: 40-50 petit fours
Ingredients:
Crêpes
125 g (1 c) AP flour
1.40g (¼ tsp) table salt
125g (4 fl oz) whole milk - room temp *see note
90g (3 fl oz) water - room temp
55g (1 large) whole egg
15g orange zest strips (1 to 2 oranges)
15g (1 tbsp) canola oil
4g (1 tsp) tellicherry peppercorn, whole
Filling
198g (2 c) almond flour
113g (4 oz) butter non-salted - room temp
113g (1/2c) granulated sugar
165g (3 large) whole egg
15g (1 tbsp) orange liquor (such as Grand Marnier)
Orange Butter
113g (4 oz) butter - room temp.
28g (1fl oz) orange juice, (½ orange)
3g (1 tbsp) orange zest, fine (1 to 2 oranges)
2g (1/2 tsp) tellicherry peppercorn, whole then grind
.5g (1/4 tsp) cardamom, ground
Orange Reduction
240g (8 fl oz) orange juice (3-4 oranges)
240g (8fl oz) lemon juice (6-8 lemons)
113g (1/2 c) granulated sugar
Method:
Filling (can be done 1 day in advance)
1. Combine all ingredients except the eggs in a mixing bowl.
2. Cream ingredients with a paddle attachment.
3. Slowly add the eggs until fully incorporated. Reserve.
Orange Butter (can be done a week in advance)
1. Blend all ingredients together until smooth.
2. Lay down on dry surface 14" long by 8" wide piece of parchment paper.
3. Center the butter on parchment in a 1-2" cylinder and roll.
orange syrup can be done a week in advance
1. Combine all ingredients in a saucepan.
2. Reduce over medium heat until the liquid has a syrup consistency.
3. Reserve
Crêpes
For later use store unused crêpes in between parchment paper, sealed, and refrigerated up to a week. Or, make your own breakfast cereal by dipping unused crêpes in simple syrup and dehydrate. Crush dehydrated crêpes and add milk, fruit optional.
1. Whisk dry ingredients in a medium bowl.
2. In a blender or in a separate bowl add *infused wet ingredients and blitz or stir to combine.
3. Incorporate dry into wet and blend or whisk until pourable consistency is achieved. Pass through a sieve only if batter is done manually. Rest overnight in the refrigerator or at room temperature for a minimum of 3 hours and up to 4 hours before cooking the crêpes.
*infused wet ingredients: 1. Load room temperature milk, water, peppercorn, and zest in a ½ liter siphon and charge with 1 N2O cream charger. 2. Leave for at least 3 minutes and up to 5minutes. Carefully vent into empty container. Pour remaining contents into bowl and infuse for another 3 - 5 minutes. Strain.
1. When ready to cook, heat a 7-inch lightly oiled crêpe pan over medium heat until hot. 2. Pour about 1 ½ fl oz of batter into the 11 or 1 o'clock position of the skillet. Rotate the pan off heat to spread the batter across the bottom of the pan.
3. Cook until edges curl up (the word crêpe derives from the Latin word crispa, or curled.) approximately 40 seconds. Flip the crêpe, and cook for another 5 - 10seconds.
4. Reserve cooked crêpes stacked in between parchment paper for later use or stack and set to the side and continue cooking until finished.
1. Line bottom of 8" w by 1 ¼" h mold or baking pan with parchment paper.
2. Starting at the center place the crêpes until the bottom and sides are lined. Let the other half hang over the edge.
3. Fill with custard filling and fold over the crêpes to cover.
4. Seal with foil and bake 325f for 45 minutes.
5. Remove foil and bake for another 15 minutes or until set.
6. Refrigerate overnight or let cool completely before cutting.
7. Cut portions as desired.
Plate
1. At service brush reserved portions with melted orange butter.
2. Roll in granulated sugar.
3. Pour orange liquor over the top and flambée.
Serve with candied almonds, crushed tellicherry peppercorn, and orange syrup.
