For a classic finish to a dinner party, we're delighted to share a recipe from Michelin-starred chef brothers Chris and Jeff Galvin.
We're very excited to announce that the Galvin brothers will be joining Great British Chefs site soon and you'll be able to discover how you can make their award winning dishes at home.
The remarkable Galvin brothers have had amazing success with their restaurants. Galvin Bistrot de Luxe, opened in 2005 in London’s Baker Street and is now one of the capital’s great dining destinations. Galvin at Windows, opened in 2006, and soon after gained a Michelin Star in 2010. Galvin La Chapelle and Café Vin, both of which opened in 2009 with La Chapelle gaining its Michelin Star in 2011. The most recent restaurants in their story of success were Galvin Demoiselle which opened in March 2012 and Pompadour by Galvin and Galvin Brasserie de Luxe in September 2012.
As a taster to the work you will see on Great British Chefs here's their version of that French classic Crêpes Suzette from their book Galvin, a Cookbook de Luxe.
For the crêpes
55g unsalted butter
2 free-range eggs
25g caster sugar
100g plain flour
a pinch of sea salt
4 teaspoons vegetable oil
For the sauce
225g caster sugar
175g unsalted butter
3 tablespoons orange liqueur, such as Grand Marnier
1 orange, segmented, all peel and pith removed
For the batter, melt the butter until foaming, pour into a large mixing bowl
Add the eggs, sugar, flour and salt and whisk together to combine
Slowly add the milk, whisking constantly to make a smooth batter and pass through a fine strainer into a jug. Leave to stand for 1 hour
Whisk again just before using
Heat a small cast-iron frying pan over a medium heat. Coat the pan in a thin film on vegetable oil, pouring off any excess
Pour in just enough batter to coat the base of the pan thinly. Cook for 30–40 seconds, until golden brown underneath, then turn or toss and cook the second side for a further 30 seconds, until golden.
Transfer the crêpe to a warm plate and keep hot. Repeat with the remaining batter (stacking the cooked crêpes on top of each other with greaseproof paper in between
For the sauce, Zest the skin of the oranges into thin strips and juice the
Place the zest in a small pan of cold water and bring to the boil, then drain. Repeat this twice
Place the blanched zest back in the pan, add 80g of the sugar and the water and cook gently over a medium heat for 10–15 minutes or until the zest looks
Heat a wide, shallow, heavy-based pan over a medium heat, then add the butter and allow it to foam
Add the remaining sugar and stir until it has dissolved and starts to caramelise to a straw-blond colour
Reduce the heat and carefully add the orange juice and orange liqueur to the pan
Increase the heat to medium gently boil for 2 minutes, whisking occasionally
Lay a crêpe in the gently bubbling sauce in the pan, fold in half, then fold in half again to make a triangular shape. Repeat for all the crêpes, arranging them neatly to fit in the pan
Add the orange segments to the remaining sauce, heat through and place on top of the crepes
Scatter some strips of candied orange zest over the crêpes. Serve with vanilla ice cream
Do you have any tips for making perfect crêpes? It is all in the pan that is used? Is it the batter itself? What advice would you give to someone making crêpes or pancakes for the first time? Let us know here or over on Great British Chefs Facebook page.
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28 February 2014
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