Wed 6 Apr, 2011
Tags: food, Fun, recipes
Cooking is always more fun when it produces a flashy result. Shrimp Fra Diavolo, for instance, is delicious, easy, and impressive. Crepes Suzette takes the flaming pan to the breakfast table, where the fire is used to reduce the sauce immediately before serving, producing a lovely caramelized concoction.
The history behind the dish is somewhat controversial–the chef who reportedly invented it relayed some unlikely circumstances behind its first (royal) consumer–but it does have a fairly simple method of preparation.
The first part–the crepes–can be made according to whatever recipe you like. For instance:
2 tbs melted butter
Mix ingredients together; let the batter sit for several minutes to rest. Oil a crepe pan–other pans will work, but the result will not be nearly as good–and heat it; pour about 1/4c of the batter–five serving spoonfulls, about–into the pan; flip once things solidify a bit, and repeat the process until you have enough crepes to work with.
The ‘Suzette’ part involves an orange sauce, which consists of:
1/2 stick unsalted butter (4 tbs, approx)
3 tbs sugar
The juice of one orange, and the grated rind thereof
1/3 c Grand Marnier or comparable orange liqueur
Melt the butter in a large skillet, and when it starts foaming, dissolve the sugar in it. When smooth, add the juice and rind of the orange. Stir. Reduce the heat to a very low setting.
Fold four crepes in half. Add them one at a time to the pan, folding them in half again with tongs (so as not to burn your fingers). Work quickly to make sure the sauce ends up evenly distributed. Remove from heat, and add the liqueur; wait a moment for it to warm, then light with a match–preferably a long one, to avoid burning your fingers.
When the flames go out, decant the crepes onto plates and serve immediately.