Seattle Restaurant Week: A delectable dessert from The Chef in the Hat

The Chef in the Hat, Thierry Rautureau, shared a delectable Orange Grand Marnier crepes dessert featured on the Seattle Restaurant Week menu at his restaurant, Luc.

The Chef in the Hat, Thierry Rautureau, shared a delectable Orange Grand Marnier crepes dessert featured on the Seattle Restaurant Week menu at his restaurant, Luc.

Seattle Restaurant week runs through Thursday, October 20. More than 165 restaurants across Western Washington are offering special, 3-course dinners for $32. Many of the participating restaurants are also offering special, 3-course lunches for $18. CLICK HERE for more information

Connect with Seattle Restaurant Week on Facebook, and Twitter:  @SeattleRW

Connect with Chef Thierry on Facebook and Twitter: @ChefInTheHat

Here's the batter recipe for Chef Thierry's increidble crepes:

Crepe Batter
Yields: 40 1.5 oz Crepes

1 cup  all purpose Flour
1/3 cup  Sugar
1 teaspoon Salt
1 ¾ cup Milk
4 Eggs, lightly beaten
1 1/2 t Vanilla extract
3 oz   Butter, melted and cooled

Method: Sift the dry ingredients together in a large mixing bowl.
Add the eggs and combine with the dry ingredients. Add the milk and whisk to combine thoroughly. Mix the vanilla extract and the butter, and again whisk in and combine into the batter. Strain through a fine sieve.
Cover and rest at least a couple of hours.

Thierry Rautureau 2016
The Chef In The Hat tm

 

Copyright 2016 KING


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