A Crêpe a Day

When you say crêpes, most people think pancakes, but true French crêpes aren't just a vehicle for sweet toppings. Crêpes are also a savory option when filled with more substantial, dinner-worthy fare. While we certainly believe that fruit and cream sweet crêpes are worthy of their own meal, we also wanted to show the beauty of the crêpe's versatility!

Whether strawberries and cream, apples and caramel, fresh blueberries, Nutella/chocolate or even Crêpes Suzette, sweet crepes can be filled with pretty much any sweet topping or filling you dream up. But did you know that savory crêpes also lend themselves just as equally to the same variety of options? From bacon and mushroom or turkey and tarragon to spinach, tomatoes, ham, and cheese or the even spicier olive and chicken curry, you can certainly fill your crêpes with any substantial, dinner-worthy fare you dream up.

The best part of crêpes is the ease at which they can make the journey from ingredients to enjoyment! They are pretty simple to prepare, but if you're serious about crêpe making, do yourself a favor and invest in a crêpe pan and crêpe spreader. No matter your technique, the recipe is generally six ingredients: flour, salt, eggs, oil (or butter), milk, and water. Whether sweet or savory crêpes, you'll be following the same recipe; however, as with Crêpes Suzette, you'll also add orange zest.

If you're interested in giving crêpes a whirl, but don't feel like making your own, it's a good thing there are plenty of places to check out this French staple. From crêperies who offer both sweet and savory options to breakfast restaurants that offer the sweet variety on their morning menus, there's even a Crêpes Stand in the Mall of America!

Do you have a favorite crêpes restaurant, recipe or topping/filling? Let us know in the comments. We'd love to hear from you!

Crazy About Quiche

When thinking of quiche, one usually thinks French; however, this tasty egg dish actually originated in Germany in the middle ages. Yet, once the area of the quiche's origins became French, the dish was quickly adopted into French cuisine, becoming popular in England and ultimately the United States and Canada as well. 

The modern quiche is a bit different from early versions, especially when it comes to the variety of ingredients and the crust composition. Today, the quiche consists of a pastry shell for crust filled with a baked custard made from eggs, milk, and cream. The most popular variety of French quiche is the Quiche Lorraine, which includes the original filling additions of smoked bacon (or lardons). The modern Quiche Lorraine may also include cheese (Quiche Gruyère) or even onions (Quiche Alsacienne). 

However, quiches can be as diverse as the chefs who make them and the geographic regions in which they are served. Common quiche additions include cheese, mushrooms, spinach, tomatoes, and more! While the quiche is often served as a vegetarian dish, many favorite breakfast meats may be added as well, such as bacon, ham, and sausage. The best quiches incorporate only a few extra additions, allowing those flavors to really complement one another, without overpowering the taste of the quiche itself. 

Here at Chez Daniel, we love quiche! So much so, that we actually have a Quiche du Jour on our Lunch Menu. Served with straw potatoes, vegetables, and a salad, Executive Chef Pierre Jean Laupies' daily quiche variety is as authentic and tasty as one could expect, no matter which side of the Atlantic you find yourself on! 

If you're hungry for quiche and want a good spot to enjoy a summer lunch, we invite you to visit Chez Daniel this week. 

À bientôt ! 

Happy Crêpes Suzette Day!

Ah, national food holidays. How else would we know that we're craving hamburgers unless we can be reminded that May is National Hamburger Month. Well, today, May 6, just so happens to be National Crêpes Suzette Day and International No Diet Day as well. We're pretty sure that means that you're owed some serious indulging and the more French your treat, the better. 

Crêpes Suzette are a delightful way to feed your sweet tooth consisting of (you guessed it) a crêpe served with Beurre Suzette, which is a heavenly sauce made from butter, caramelized sugar, orange juice and zest, and a flambéed orange liqueur. They're not just good, they're plate-licking good. 

If you feel like trying your hand at whipping up a batch for dessert (or even for dinner), try this recipe for Crêpes Suzette au Beurre d'Orange from Food Network. 

Ingredients

13 1/2 ounces all-purpose flour

1 large pinch salt

1 3/4 cups milk, plus 1 3/4 cups

4 eggs

10 ounces unsalted butter, melted

Orange butter, recipe follows

Zest, recipe follows

Directions

In a big bowl, mix the flour, salt, and 1 3/4 cups milk, in that order. Whisk vigorously by hand until it is the consistency of heavy cream. Break eggs and fold them in with a whisk. Add the remaining 1 3/4 cups of the milk to the melted butter and pour into the mixture. Continue mixing the batter until it becomes shiny and smooth. Finally sieve the batter to get rid of any lumps. Leave to rest for 2 to 3 hours.

Dip a piece of kitchen paper in vegetable oil and grease a small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over. A good crepe should be paper- thin. Cook on a high heat and flip it over when you see the edge turning golden brown. Remove crepes from pan and keep aside in a warm place.

Orange Butter:

18 ounces unsalted butter

12 ounces caster sugar

12 oranges, juiced

1 lemon, juiced

1 big splash Grand Marnier

Melt the butter in a big saucepan on a high heat. Add the sugar and cook for about 10 minutes until it caramelizes. It should be a golden color.

Combine the lemon with the orange juice and pour it in when the caramel is bubbling. Be careful not to burn the butter or yourself. Add Grand Marnier and continue whisking as the mixture curdles a little and let it cook for 10 minutes to reduce. Finally mix with an electric hand-mixer to ensure that the butter is fully integrated.

Fold the crepes in 4 and put them into a deep frying pan. Spoon in enough orange butter to barely cover them and, on a high heat, reduce the liquid, turning the crepes over to make sure that they absorb the orange butter.

To serve, place the crepes on a dessert plate. Spoon the orange butter over them and garnish with a sprinkling of the zest.

Zest:

3 oranges

4 teaspoons syrup (made by boiling 1 cup sugar and 3/4 cup water in a small saucepan)

Peel the zest from the oranges and cut it very thinly. Blanch in boiling water 3 times and drain it to remove the bitterness. Put the zests in a saucepan with the syrup. Simmer over low heat for 20 minutes

However, If you don't feel like going to all that trouble just to get your sugar fix, we can help. Even though we don't have Crêpe Suzette on our Dessert Menu at this time, we do have plenty of other delectable indulgences that can certainly help you swear off that diet, even if just for today! 

Have a happy National Crêpes Suzette Day and International No Diet Day!

New Daily Specials

Our specials du jour have changed a bit around here, so we wanted to make sure that you stayed in the loop! These specials are offered during Lunch and Dinner in addition to Chez Daniel’s full menu.

Each day, we feature a different time-honored French special. These specials give our Executive Chef, Pierre Jean, the opportunity to showcase a few of the culinary gems of his native culture throughout the week.

Monday

Confit de Canard, Haricot Blanc

Duck leg with white kidney beans

Tuesday

Jarret d’Agneau Braisé à L’Ancienne

Braised lamb shanks served old fashion with mashed potatoes

Wednesday

Salmon Mutard

Salmon with stone mustard cream sauce, tomato coulis, golden jewel blend 

Thursday

Pot àù Feu

Slow-roasted beef round with, carrots and potatoes 

Friday

Bouillabaisse

Saffron & garlic seafood broth with salmon, shrimp, mussels, clams and crab legs served with crouton rouille  

Saturday
Côte de Boeuf Rotie
Roasted prime rib with au jus served with a baked potato and vegetables

(The main change is that Wednesday's special changed from Choucroute Garnie to Salmon Mutard)

This week, make plans to join us for a traditional French special on the day of your choice. (Then, next week try a different one!)

Bon Appétit!