How To Make Crepe Suzette

Although France might have the monopoly on crepes, it doesn’t mean that we all can’t enjoy them every once in a while. To the French, crepes can mean breakfast, dessert, snack, lunch or dinner. They can be sweet or savory (savoury galettes) or a mixture of both.  Like how American’s sell hot dogs with corner carts in busy cities, the French serve light, fluffy scrumptious crepes stuffed with your choice of delicious fillings. Popular sweet creations include Nutella, sugar (granulated or powdered), jams, preserves, chocolate, banana and on and on. On the other hand, savory crepes are often made with a non-wheat flour like buckwheat. Fillings can range from sautéed mushrooms and ratatouille to artichokes, asparagus, eggs, copious amount of meat and lots of cheese. Cheese is definitely key. Thank goodness for everyone, the crepe movement has moved far beyond the Brittany region of France and into countries all over Europe, North America and North Africa. It’s not really surprising how popular they’ve become either. Any chance where you can essentially eat raw, melted sugar for breakfast, lunch and dinner should be taken. The best thing to take away from this is that crepes are a great use of that leftover whatever you have sitting in your fridge. It’s also a great “don’t know what to make for dinner” alternative since all it takes are things you most likely have in your kitchen cupboard: egg, flour and milk. Any regular pan that lets the batter spread out will do instead of one of those fancy round skillets. And bam, you have a great new easy breakfast or dinner idea that makes eating fun and cooking easy. Just don’t forget the orange juice!

In this online culinary course, we learn how to make the always impressive, French crepes. Learn just how easy it is to tackle this great breakfast, lunch, dinner and/or dessert recipe for many meals to come.

Crepes

4 oz flour, bread
4 oz flour, cake
1 oz sugar
1 1/2 t salt
6 oz eggs
16 oz milk
2 1/2 oz oil or clarified butter

1. Sift together flours, sugar and salt.
2. Add eggs and a little bit of milk to create a smooth paste. Gradually add remaining milk and oil (batter will be the consistency of heavy cream). Strain if you have any lumps. Chill batter for 2 hours.
3. Coat pan with oil, melted butter or pan spray. Heat over high heat.
4. Remove from heat and pour about 3 – 4 Tbsps. of batter into pan. IMMEDIATELY tilt the pan to coat the bottom of the pan with a thin layer.
5. Return to heat about 1 ½ minutes or until bottom is slightly browned. Flip the crepe and brown other side.
6. Slide crepe out of pan and continue process with remaining batter. Stack crepes as you finish. Refrigerate until needed.

Suzette Sauce:

3 oz sugar
1 orange (zested and cut in half)
½ lemon (zested and cut in half)
2 oz butter, unsalted
½ oz liqeur, orange-flavored
½ oz cognac

1. In saucepan, heat sugar until it dissolves and begins to melt. Stir in orange and lemon zest. Add butter and squeeze the juices of orange and lemon. Continue cooking until mixture is the consistency of syrup. Add the orange liqueur.
2. Dip crepes individually and fold into squares. Add cognac and allow to heat for a few seconds.
3. Ignite liqueur by tilting pan towards the gas flame burner. Shake pan gently and spoon sauce over crepes until flame dies down.
4. Remove crepes and serve warm with remaining sauce ladled over each serving.