Mardi Gras, which means “Fat Tuesday,” was traditionally a day for merry-making before the long fast of Lent. Although most people are familiar with Pancake Tuesday, also known as Shrove Tuesday, many aren’t aware that the custom arose through the need to use up food items that were forbidden during Lent, such as eggs, milk and sugar. French Pastry Chef Fabrice Lecleir – who presides over the delicacies at Michelin two-star restaurant Le Cinq at Four Seasons Hotel George V Paris – shares his favourite recipe for celebrating Mardi Gras in French style, with mouth-watering crêpes. For those not observing Lent, this dish would certainly make a delicious addition to your next dinner party.
Crêpes with Fromage Blanc, Lime, Wild Strawberries and Orange Butter
Crêpe batter
1 cup white flour
3½ tablespoons sugar
2 teaspoons salt
4 egg yolks
2 eggs
½ cup butter
2 cups milk
zest of 1 lime
1 teaspoon Grand Marnier
Mix together eggs, sugar, salt and flour
Gradually pour in milk and butter, and finish with lime zest and Grand Marnier
Let mixture chill for 2 hours
Once it is ready, heat pan
Orange butter
2 cups orange juice
1 cup butter
zest of 2 oranges
Mix and boil all ingredients in saucepan
Keep warm
Fromage blanc cream with lime
½ cup fromage blanc (or cottage cheese)
1 egg yolk
2 tablespoons sugar
½ cup whipped cream
zest of 1 lime
Double boil egg yolk with sugar and lime zest
Whip well until mixture is cooled
Add fromage blanc, then cream
To finish
Pour hot orange butter over crêpe
Place spoonful of fromage blanc cream with lime in middle of crêpe
Add 5 wild strawberries and fold crêpe like a turnover
Pour more hot orange butter over crêpe
Top with 2 strawberries
Bon appétit!