Crêpes
Suzette is a classic, glamorous dessert that has been a favourite for many
decades. Crêpes are a sophisticated French version of the simpler everyday
pancake.
The mixture is richer than a pancake mixture, having more eggs, a soupçon
of butter and a generous tot of brandy.
These
light and delicate crêpes offer a versatile dessert for all seasons. Serve them
with the traditional orange and liqueur sauce and a scoop of best vanilla ice
cream or fill them with sautéed bananas or black cherries and accompany with
sweetened whipped cream flavoured with vanilla.
INGREDIENTS:
125 g
cake flour
4
tablespoons sugar
pinch
salt
3 eggs
375 ml (1 ½ cups) milk
1
tablespoon melted butter
1
tablespoon brandy
butter
for frying
The
sauce:
4
tablespoons sugar
45 g
butter
2
large oranges, zest and juice
1
teaspoon lemon juice
½ cup
orange liqueur (Grand Marnier or Cointreau)
½ cup
brandy
(Serves
4-6)
You will need:
a small
non-stick frying pan (12 cm diameter), fish
slice or lifter, 2-3
mixing bowls, whisk,
heavy
based medium frying pan, zester,
stainless
steel ladle (for flambéing)
STAGE
1:
Mix flour,
sugar and salt into a bowl. Whisk eggs and gradually whisk in milk. Whisk into
dry ingredients until smooth. Stir in
butter and brandy.
Stand for 1-2 hours before using it.
Resting the batter 1-2
hours before using improves the texture of the crêpes as it allows the
gluten in the flour to relax. If desired, the batter can be made up to a day
in advance.
The
batter consistency should be lump free and just thick enough to coat the
back of a spoon.
STAGE
2:
Heat a small
frying pan to very hot- the crepes must cook quickly or they
will be tough. Add ½ teaspoon
butter and swirl to coat. As soon as it stops foaming, pour in about 2
tablespoons of batter. Quickly tilt pan to spread it evenly and
thinly.
Cook crêpe about 1 minute or until set and brown. Turn and
brown the other side. Place over an inverted bowl then fold into quarters. Keep
warm (Makes 16-20).
The first crêpe is almost always a
failure before you get the right heat and amount of butter in the pan.If the crêpe is too
thick, stir in a little milk; if too dry, stir in a little melted butter;
too fragile, add a little sifted flour.
The
first side of the cooked crêpe should be lightly speckled brown. The other
side will be spotted and less attractive - fold this to the inside later.
STAGE
3:
As the crêpes come from
the pan, stack them on an inverted bowl so they stay warm and moist. Stacked
crepes can be kept for several hours or up to a day in the refrigerator.
Crêpes also freeze well. Layer
them with waxed paper or baking paper and seal in a plastic container. To
defrost, remove from the freezer well in advance and stand at room
temperature.
Place folded crepes on
serving plates so that the points face away from the diner.
STAGE
4: Cream
sugar, butter and zest. Heat in a heavy shallow pan until foaming. Add orange
and lemon juice liqueur and brandy. Cook 2-3 minutes.
Place folded
crêpes in pan for a minute to moisten. Transfer to
warmed serving dishes and spoon over
hot sauce. Flambé if desired.
Flambéing this dessert adds a theatrical touch.
Use a hot ladle (heat in boiling water for a few moments then dry). Warm 1/4
cup brandy in the microwave, place in ladle and ignite. Pour over crêpes
while flaming and serve immediately.
COOK'S CLASS