COMMENT:
Degas' uncle, Michel Munson, was head of his New Orleans household
at the time the artist was in residence there in the late 1800s.
Munson's daughter, Estelle, was the subject of at least one Degas
painting and obviously the inspiration for this tasty crepe dish.
INGREDIENTS FOR CREPES:
- 4 eggs
- 1 cup flour
- 1 tbsp sugar
- 1 tsp vanilla
- 2 tbsps triple sec
- 2 tbsps melted butter
- 11/2 cups milk
- Pinch of salt
- 1/2 cup vegetable oil
- 1/2 cup sugar
METHOD:
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 crepe batter
a minimum of 6 hours prior to use and refrigerate. I recommend refrigerating
the batter overnight. Place two 6-inch crepe 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 crepe pan. Place approximately 2 ounces of the crepe batter
into the first pan, tilting in a circular motion, until the batter
spreads evenly. Cook crepe until outer edge browns and loosens from
the pan. Flip crepe and cook 1 additional minute.Using a thin spatula,
remove crepe from the pan and sprinkle with sugar. Continue process
until all crepes are done. If you wish to store crepes overnight
or freeze, place plastic wrap between each crepe to prevent sticking
and place in a large Ziploc bag prior to refrigerating or freezing.
INGREDIENTS FOR SAUCE:
- 1/4 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
METHOD:
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 crepe in ½ then
in ½ again to create a triangle. Gently simmer the crepes,
1 or 2 at a time, in the hot sauce and serve immediately. Place
2 crepes on a 10-inch serving plate and garnish with a few sections
of fresh satsumas.
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