Ludo Lefebvre Recipes
Chef Ludo Lefebvre was here and he satisfied both our savory and sweet cravings with delicious crepes! Here are all of his recipes from today’s show.
Recipes courtesy of Chef Ludo Lefebvre.
Pate A Galette (Savory Crepe)
3 cups buckwheat flour 3 ¼ cups distilled water 2 teaspoons fleur de sel ½ cup lard 2 teaspoons sparkling water, beer (pilsner), or apple cider
1. Mix the flour, 1½ cups water and fleur de sel with your hands until you see bubbles in the dough and it reaches a very smooth consistency. Add a touch of sparkling water or beer or apple cider and mix again. Cover and refrigerate for at least 3 hours (can be refrigerated overnight, up to 12 hours). 2. Take dough out and set aside for one hour. Then add the rest of water and mix until combined. 3. Melt lard in a nonstick pan over medium heat, then using a ladle pour ¼ cup of the batter into the pan. This will make one pate a galette. Cook until underside of crepe is golden brown (about 1-2 minutes), then carefully flip using a rubber spatula and cook for one more minute. Slide pate out of pan and repeat with remaining batter.
See Also:Anne Burrell's Delicious and Savory Recipes
Crepes with Hot and Cold Chocolate8 servings
CHOCOLATE SAUCE ½ cup heavy whipping cream 4 ounces good-quality bittersweet (not unsweetened) chocolate, chopped
CREPES 1 cup all purpose flour 1/3 cup granulated sugar 3 large eggs, room temperature ¼ teaspoon fleur de sel 1¾ cups whole milk, room temperature 2 tablespoons unsalted butter, melted 2 teaspoons minced finely grated orange peel 1 tablespoon (about) canola oil Chocolate Sorbet (see recipe below) Unsweetened cocoa powder
FOR THE CHOCOLATE SAUCE: 1. Bring the cream to a simmer in a heavy small saucepan over medium-low heat. Remove from the heat. Add the chocolate and stir until melted and smooth, about 1 minute. Set aside.
FOR THE CREPES: 1. Whisk the flour, sugar, eggs and fleur de sel in a large bowl to blend. Add the milk, butter and orange peel; whisk to blend. Cover the crepe batter and refrigerate until cold, about 1 hour.
DO AHEAD: 1. At this point, the chocolate sauce and crepe batter can be prepared up to 1 day ahead. Keep the crepe batter refrigerated. Cool the chocolate sauce, then cover and refrigerate. Rewarm the sauce over low heat before serving. 2. Preheat the oven to 200 degrees F. Lightly brush a 7-to 8-inch-diameter nonstick crepe pan with oil and heat over medium heat. Pour 2 tablespoons of the crepe batter into the pan and quickly swirl the pan to coat the bottom thinly and evenly until all of the batter is set. Cook until the edge of the crepe is light brown, about 1 minute. Loosen the crepe edges gently with a rubber spatula. Using your fingertips, carefully lift the crepe by the edge and turn the crepe over. Cook until the bottom begins to brown in spots, about 1 minute. Fold the crepe in half, then in half again, forming a triangle. Transfer to a baking sheet; keep warm in the oven. Repeat with the remaining batter, brushing the pan lightly with more oil if necessary before adding more batter, and making about 24 crepes total. 3. Arrange 3 crepes on each of 8 plates. Drizzle the warm chocolate sauce over the crepes. Dust with cocoa powder and serve immediately.
Chocolate SorbetMakes about 3 cups
2 2/3 cups water 1/3 cup pure maple syrup 1/3 cup granulated sugar 11 ounces good-quality bittersweet (not unsweetened) chocolate, chopped
1. Combine the water, maple syrup and sugar in a heavy medium saucepan. Bring to a boil over high heat. Place the chocolate in a large bowl. Gradually whisk the hot syrup mixture into the chocolate. Stir until mixture is smooth and well blended. Place the chocolate mixture over another large bowl of ice water. Using a whisk, stir until the mixture is cold and well blended.
See Also:Marjorie Johnson's Award-Winning Recipes
Apple Cider-Bourbon
¾ cup apple cider 1/3 cup bourbon juice of 1 orange ¼ Tahitian vanilla bean 2 thin slices fresh ginger 2 thin slices fresh apple for garnish
1. In a cocktail shaker with ice add: cider, bourbon, orange juice, ginger. Split vanilla bean length wise with a sharp pairing knife, gently scrape out seeds. Place vanilla bean scrapings into shaker. Shake for 15 seconds. Strain into cocktail glass. Garnish with apple slices.
Related Links:Marisa Churchill's Recipes: Spanakopita & Salmon Crepes, plus more!Fabio Viviani's Recipes: Nutella and Cherry Cream Cheese Crepes, plus more!Ludo Lefebvre's Recipes: French dishes!
