Crêpes Estelle
MAKES: 20 Crêpes

Degas’ uncle, Michel Musson, was head of his New Orleans household at the time the artist was in residence in the late 1800s. Musson’s daughter, Estelle, was the subject of at least one Degas painting and obviously the inspiration for this tasty crêpe dish.


  • 4 eggs
  • 1 cup flour
  • 1 tbsp sugar
  • 1 tsp vanilla
  • 2 tbsps triple sec
  • 2 tbsps melted butter
  • 1 ½ cups milk
  • 1 pinch of salt
  • ½ cup vegetable oil
  • ½ cup sugar

In a large mixing bowl, place eggs, flour, sugar, vanilla and triple sec. Using a wire whisk, whip until ingredients are silky smooth. Add butter and milk and continue to blend until batter reaches the consistency of heavy whipping cream. Make sure that all lumps are removed. Season to taste using salt. It is best to make crêpe batter a minimum of 6 hours prior to use and refrigerate. I recommend refrigerating the batter overnight. Place two 6-inch crêpe pans over medium-high heat. Add 2 tablespoons of vegetable oil into one pan and swirl to coat the bottom of the pan. Once hot, pour excess oil into the second crêpe pan. Place approximately 2 ounces of the crêpe batter into the first pan, tilting in a circular motion, until the batter spreads evenly. Cook crêpe until outer edge browns and loosens from the pan. Flip crêpe and cook 1 additional minute. Using a thin spatula, remove crêpe from the pan and sprinkle with sugar. Continue process until all crêpes are done. If you wish to store crêpes overnight or freeze, place plastic wrap between each crêpe to prevent sticking and place in a large Ziploc® bag prior to refrigerating or freezing.


  • ¼ pound butter
  • 1 tbsp sugar
  • zest of 1 satsuma
  • juice of 2 satsumas
  • 1 tsp Grenadine or cherry juice
  • 3 tbsps Cointreau or triple sec
  • 3 tbsps Kirsch liquor

Juice satsumas by peeling and pressing the segments through a fine sieve or chop in the food processor and then push through a sieve, discarding the pulp. In a cast iron skillet, melt butter over medium-high heat. Add sugar and satsuma zest, stirring until sugar is melted. Add satsuma juice, Grenadine and Cointreau. Continue to stir until ingredients are well incorporated. Remove skillet from heat and add Kirsch. Take caution when returning skillet to the heat as alcohol may ignite for a second or two. Fold each crêpe in half then in half again to create a triangle. Gently simmer the crêpes, 1 or 2 at a time, in the hot sauce and serve immediately. Place 2 crêpes on a 10-inch serving plate and garnish with a few sections of fresh satsumas.

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