Yields: 6 Crépes
Crépe Ingredients:
3 ounces all-purpose flour
2 each whole large eggs
1 teaspoon granulated sugar
Dash sea salt
1 ounce light beer
1 teaspoon vanilla extract
6 ounces whole milk
2 tablespoons whole butter unsalted (melted)
1 each orange zest
1 each lemon zest
Crépe Procedure:
To make the Crépe batter, place all-purpose flour in a medium mixing bowl and make a hole in the center. Add the eggs, sugar, salt, beer and vanilla. Mix together while adding the milk little by little until the batter is smooth. Add the melted butter and pass through a sieve. Add the zest. Cover and let batter rest for 4 hours in the refrigerator (this helps the flour absorb more of the liquid).
Heat a 12-ince crêpe pan. Lightly grease with butter. Measure about 1/4-cup batter into pan. Tilt the pan to spread the batter. Once the crêpe has a lot of bubbles and gets golden brown, flip over with spatula. This side cooks quickly. Slide the crêpe from pan to plate. Stack the crêpe on top of each other to keep them moist.
Chambertin Sauce:
2 tablespoons cornstarch
1 cup red wine
2 ounces granulated sugar
1 fresh lemon zest and juice
1 fresh orange zest and juice
1 whole cinnamon stick
6 mint leaves
1 whole clove
Strawberries:
1 ounce granulated sugar
1 tablespoon butter
30 medium strawberries
1 ounce Grand Marnier liqueur
10 ounces Chambertin sauce (see recipe below)
1 tablespoon balsamic vinegar
1/2 teaspoon pepper
Finishing:
6 ounces vanilla ice cream
6 mint leaves
Crépe Ballon Rouge Procedure:
Dilute the cornstarch with a little bit of the wine; set aside. In a medium saucepan, heat the rest of the ingredients to boiling. Thicken with the dissolved cornstarch; strain through a chinois.
Heat a medium pan. Melt the granulated sugar and butter in the pan. Add the strawberries, and caramelize them. Flambé with Grand Marnier. Deglaze the strawberries with Chambertin sauce. Add balsamic vinegar and pepper. Place a scoop of vanilla ice cream in the center with a warm crêpe and fold like a balloon.
Wine Pairing:
Pacific Rim: Riesling “win De Glaciere. Selenium Vineyard” ; Washington
Crépe Ingredients:
3 ounces all-purpose flour
2 each whole large eggs
1 teaspoon granulated sugar
Dash sea salt
1 ounce light beer
1 teaspoon vanilla extract
6 ounces whole milk
2 tablespoons whole butter unsalted (melted)
1 each orange zest
1 each lemon zest
Crépe Procedure:
To make the Crépe batter, place all-purpose flour in a medium mixing bowl and make a hole in the center. Add the eggs, sugar, salt, beer and vanilla. Mix together while adding the milk little by little until the batter is smooth. Add the melted butter and pass through a sieve. Add the zest. Cover and let batter rest for 4 hours in the refrigerator (this helps the flour absorb more of the liquid).
Heat a 12-ince crêpe pan. Lightly grease with butter. Measure about 1/4-cup batter into pan. Tilt the pan to spread the batter. Once the crêpe has a lot of bubbles and gets golden brown, flip over with spatula. This side cooks quickly. Slide the crêpe from pan to plate. Stack the crêpe on top of each other to keep them moist.
Chambertin Sauce:
2 tablespoons cornstarch
1 cup red wine
2 ounces granulated sugar
1 fresh lemon zest and juice
1 fresh orange zest and juice
1 whole cinnamon stick
6 mint leaves
1 whole clove
Strawberries:
1 ounce granulated sugar
1 tablespoon butter
30 medium strawberries
1 ounce Grand Marnier liqueur
10 ounces Chambertin sauce (see recipe below)
1 tablespoon balsamic vinegar
1/2 teaspoon pepper
Finishing:
6 ounces vanilla ice cream
6 mint leaves
Crépe Ballon Rouge Procedure:
Dilute the cornstarch with a little bit of the wine; set aside. In a medium saucepan, heat the rest of the ingredients to boiling. Thicken with the dissolved cornstarch; strain through a chinois.
Heat a medium pan. Melt the granulated sugar and butter in the pan. Add the strawberries, and caramelize them. Flambé with Grand Marnier. Deglaze the strawberries with Chambertin sauce. Add balsamic vinegar and pepper. Place a scoop of vanilla ice cream in the center with a warm crêpe and fold like a balloon.
Wine Pairing:
Pacific Rim: Riesling “win De Glaciere. Selenium Vineyard” ; Washington
Restaurant: Celebrity Cruises
Recipe Type: AuthenticSubmitted By: Celebrity Cruises
Recipe Author: Celebrity Cruises
Original Photograph By: Celebrity Cruises/cruisetraveloutlet.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.cruisetraveloutlet.com/before-you-board/celebrity-cruises-recipe-of-the-week/crepe-ballon-rouge/