Even when you haven't ever had Crepe Suzette, you've most likely heard of this renowned crepe dish. The majority of us have in all probability watched a scene from a movie or tv show in which the waiter in a high-class restaurant makes them at the table with a flourish of liqueur and flame.
In all probability essentially the most exciting thing regarding the original crepe Suzette recipe is that it was an accident :)! In 1895, a waiter at a posh restaurant in Paris was prepping their signature dessert for the Prince of Wales. A burning chafing dish was on his cart as he worked and he accidentally caught the liqueurs he was going to use in the dessert on fire. Instead of throwing it away, he took a taste and found it was delicious. The Prince was also impressed and insisted this new dish be named for the young lady who accompanied him - thus the name, Crepes Suzette.
Fair warning to all who plan to embark on this culinary experience: a crepe Suzette recipe will not be uncomplicated. It involves making the crepes and the sauce, then combining both and performing the ideal flamb. Creating the crepes is the simple part.
Ingredients for Crepes Suzette (makes about 15 crepes)
2 cups of flour, 2-1 cups of whole milk, 4 eggs, 2 teaspoons of melted butter, salt, vanilla extract (optional), vegetable oil
Instructions for Crepes
1. Sift the flour into a huge bowl and mix in a pinch of salt.
2. Create a "crater" using the back of a big spoon and crack the eggs into this crater.
3. Gradually pull the flour into the crater with a whisk till the eggs and flour are mixed well.
4. Slowly add the milk, whisking well between each bit of milk added.
5. Continue to stir the batter till it looks bubbly on top.
6. Stir in the melted butter along with a couple of drops of vanilla.
To create the crepes:
1. Put a tiny amount of vegetable oil on a paper towel and wipe the bottom of the crepe pan. (You will ought to repeat this for each crepe.)
2. Heat the pan on medium high heat.
3. Drop about 3 tablespoons of crepe batter in to the pan and swirl the pan to ensure that the batter spreads out evenly over the bottom.
4. Cook for about 1 minute, and after that flip the crepe to cook the other side for 30 seconds.
Repeat this method for each crepe. NOTE: The very first one or two crepes may end up becoming "throw-aways" while you find the right temperature for the pan.
Ingredients for Crepe Suzette Sauce
This recipe is adequate for 8 crepes. Rather than doubling the recipe, it is actually recommended to create two separate batches.
1 orange rind, shredded*, 3 cup sugar, 5 ounces of butter at room temperature, 1 cup Grand Marnier liqueur**, 1 cup Cognac
*You can use a cheese grater to shred the rind while still on the orange. **You may use an additional orange liqueur like Cointreau.
Directions for Saucing the Crepes
Before starting these actions, simmer a pot of water (be sure it is not boiling). Put a plate on top of the simmering pot.
1. Stir the orange rind and butter together.
2. Melt about 1 teaspoon of this mixture in a pan over medium heat.
3. Put one crepe in the pan and heat for 30 seconds on every side.
4. Sprinkle sugar on the crepe and then fold it in half and the half once again to form a triangle.
5. Put the completed crepe on the plate over the simmering water.
When all of the crepes are completed you are prepared for the accurate test - the flamb.
1. Combine the liqueurs and heat them in a saucepan just until the liquid begins to bubble. Don't bring to a full boil or the alcohol will burn off.
2. Place every crepe on a serving plate.
3. Drizzle about 2 tablespoons of the liqueur mixture over a crepe and light the fumes about the edges quickly in order that the crepe doesn't soak up the liqueur. Use long matches or even a long barbeque lighter.
4. Let the crepe cook until the flame disappears on its own and serve it right away.
Crepe Suzette Variations
A true flamb is carried out in a chafing dish, large skillet, or possibly a pan made particularly for flambing. You can use one of these and transfer the crepes to serving plates following the flame has gone out.
In all probability essentially the most exciting thing regarding the original crepe Suzette recipe is that it was an accident :)! In 1895, a waiter at a posh restaurant in Paris was prepping their signature dessert for the Prince of Wales. A burning chafing dish was on his cart as he worked and he accidentally caught the liqueurs he was going to use in the dessert on fire. Instead of throwing it away, he took a taste and found it was delicious. The Prince was also impressed and insisted this new dish be named for the young lady who accompanied him - thus the name, Crepes Suzette.
Fair warning to all who plan to embark on this culinary experience: a crepe Suzette recipe will not be uncomplicated. It involves making the crepes and the sauce, then combining both and performing the ideal flamb. Creating the crepes is the simple part.
Ingredients for Crepes Suzette (makes about 15 crepes)
2 cups of flour, 2-1 cups of whole milk, 4 eggs, 2 teaspoons of melted butter, salt, vanilla extract (optional), vegetable oil
Instructions for Crepes
1. Sift the flour into a huge bowl and mix in a pinch of salt.
2. Create a "crater" using the back of a big spoon and crack the eggs into this crater.
3. Gradually pull the flour into the crater with a whisk till the eggs and flour are mixed well.
4. Slowly add the milk, whisking well between each bit of milk added.
5. Continue to stir the batter till it looks bubbly on top.
6. Stir in the melted butter along with a couple of drops of vanilla.
To create the crepes:
1. Put a tiny amount of vegetable oil on a paper towel and wipe the bottom of the crepe pan. (You will ought to repeat this for each crepe.)
2. Heat the pan on medium high heat.
3. Drop about 3 tablespoons of crepe batter in to the pan and swirl the pan to ensure that the batter spreads out evenly over the bottom.
4. Cook for about 1 minute, and after that flip the crepe to cook the other side for 30 seconds.
Repeat this method for each crepe. NOTE: The very first one or two crepes may end up becoming "throw-aways" while you find the right temperature for the pan.
Ingredients for Crepe Suzette Sauce
This recipe is adequate for 8 crepes. Rather than doubling the recipe, it is actually recommended to create two separate batches.
1 orange rind, shredded*, 3 cup sugar, 5 ounces of butter at room temperature, 1 cup Grand Marnier liqueur**, 1 cup Cognac
*You can use a cheese grater to shred the rind while still on the orange. **You may use an additional orange liqueur like Cointreau.
Directions for Saucing the Crepes
Before starting these actions, simmer a pot of water (be sure it is not boiling). Put a plate on top of the simmering pot.
1. Stir the orange rind and butter together.
2. Melt about 1 teaspoon of this mixture in a pan over medium heat.
3. Put one crepe in the pan and heat for 30 seconds on every side.
4. Sprinkle sugar on the crepe and then fold it in half and the half once again to form a triangle.
5. Put the completed crepe on the plate over the simmering water.
When all of the crepes are completed you are prepared for the accurate test - the flamb.
1. Combine the liqueurs and heat them in a saucepan just until the liquid begins to bubble. Don't bring to a full boil or the alcohol will burn off.
2. Place every crepe on a serving plate.
3. Drizzle about 2 tablespoons of the liqueur mixture over a crepe and light the fumes about the edges quickly in order that the crepe doesn't soak up the liqueur. Use long matches or even a long barbeque lighter.
4. Let the crepe cook until the flame disappears on its own and serve it right away.
Crepe Suzette Variations
A true flamb is carried out in a chafing dish, large skillet, or possibly a pan made particularly for flambing. You can use one of these and transfer the crepes to serving plates following the flame has gone out.
About the Author:
The author loves cooking pancakes and features a website dedicated to it. You'll be able to obtain recipes like recipe for crepe suzette among others. For a lot more of these recipes, have a look at pancake recipe.
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