It’s crepe week again!!
I don’t need much encouragement to make crepes most of the time, so no need to say that I’m super excited this week!!
Excited enough that Christelle, the owner of Caves du Parc in Neuilly, asked me to create a wine pairing recipe for the occasion.
Round of applause (yes you can !!) for my crepes, pear with citrus, orange sabayon!!
Not bad!! You have noticed that I was really inspired on this recipe that will enhance the Organic “Cider Cotentin”, tradition vintage, by Maison Hérout (and vice versa !!).
The cider factory “Domaine Hérout” has been installed since 1946 in the heart of Normandy, in the English Channel and on the Cotentin terroir, in Auvers. The production of cider is a cultural tradition, perpetuated from generation to generation, by the Hérout Family.
The ethics of the house is based on a completely natural process (with a certification in Organic Farming), from the growing of apples to bottling.
The cider is made by pressing the apples, and the recovered juice (mash, must) will ferment naturally, under the effect of the indigenous yeasts.
The bottling takes place in spring, and the fermentation continues in the bottle naturally: this is where the effervescence is born!
With a golden yellow to orange colour, this cider has a discreet and controlled acidity, a beautiful balance and a great freshness. It offers aromas with notes of butter and dried herbs.
It is a gastronomic cider, perfectly suitedfor my crepes, pear with citrus, orange sabayon.
As far as making the crepes themselves is concerned, I just went for my favorite recipe: the one by Monsieur Paul Bocuse. Some among you already know this recipe quite well!! I won’t write down the recipe of the crepe batter again, you just have to click on the following link. You will need 8 crepes for 4 guests, which means around 1/3 of the recipe. So either you adjust the ingredient quantities or you find a good use for the rest… I always choose option number 2!! 😉
Those crepes are already delicious with just a bit of sugar but they will be simply fantastic with the citrus poached pear (ici I used clementine, but you can go for lemon, orange or grapefuit) and the orange sabayon.
The combo is ouitstanding!
You can make your crepes in advance, the poached pears too. On the other hand, the sabayon must be made just before serving.
A crepe frying pan (Minéral B for me),
A small sauce pan for the sabayon,
A slightly bigger sauce pan for the pears
And a good whisk.
I think you’re ready to enjoy my crepes, pear with citrus and orange sabayon!!
The recipe, Chef!
Crepes, Pear with Citrus, Orange Sabayon
- 8 crepes
- 2 pears
- 130 g sugar (for the syrup)
- 90 g water (for the syrup)
- 1 pinch vanilla powder (for the syrup)
- 1 clementine (for the syrup)
- 2 oranges (for the sabayon)
- 2 egg yolks (for the sabayon)
Cook the crepes and set aside.
Make a syrup: boil in a small saucepan the water, sugar, vanilla powder, the clementine zest and juice.
Add the peeled pears.
Let cook at low heat with cover for 40-50 minutes.
Remove the pears from the sauce pan, let them cool down a bit. Keep the syrup.
Place the egg yolks in a small sauce pan, add the juice of the 2 oranges and 80 g syrup. Whisk until it starts to get foamy.
Keep whisking on your stove at medium heat.
Stop when you have a nice and thick foamy layer.
Place 2 crepes per plate, half a pear and pour a bit of sabayon.
Enjoy right away.