Crepes Suzette
Adapted from: "A Chef's Tale," A memoir of Food, France and America, by Pierre Franey
Ingredients:
- 2 large eggs
- 1 cup of all-purpose flour
- 2 tablespoons sugar
- Pinch salt
- 1/3 teaspoon pure vanilla extract
- 1 1/4 cups milk
- 4 tablespoons unsalted butter
- Filling sauce (see recipes below)
Yield: about 20 Crepes
In a mixing bowl blend the eggs, flour, sugar, salt, vanilla, and milk.
Melt 2 tablespoons of the butter in a small saucepan and add to the batter, whisking briefly until thin and smooth batter. Let the batter rest for about 20 minutes before using.
Melt the remaining butter and use to brush the crepes pan as necessary. If a black steel crepe pan is well seasoned, it will need little or no butter before receiving the batter. if it is not well seasoned, brush it thoroughly with butter before its use. Note: Crepes can also be made in a non-stick pan if desired.
Using a ladle, pour 1 ounce of batter into a very hot crepe pan, rapidly dipping and moving the pan in a figure 8 motion so that the batter spreads thinly and evenly over the surface.
Brown the crepe on one side about 40 seconds, turn with a narrow spatula to brown the other side. repeat with the rest of the batter.
Crepes can be stacked and wrapped and refrigerated until needed. (no more than a few hours)
Trois Crepes Filling Recipes
Suzette 1:
Trois Crepes Chocolate-Bitter Orange jam, Hazelnut powder and Almond slices
Suzette 2:
Trois Crepes Lemon/ Orange,/Clementine jam and Candied Cranberries
Suzette 3:
Trois Crepes Chocolate-Bitter Orange jam, Orange peels and a splash of Grand Marnier liquor
Suzette 4:
Trois Crepes Cherry/Currant/Strawberry jam and Candied blueberries
Suzette 5:
Trois Crepes Chocolate-Bitter Orange jam, sweet Chestnut cream spread (Faugier can), and a splash of Dark Rum.
Suzette 6:
Trois Crepes Quince/Watermelon/Pear blend, soft caramelized slices of Apples, and Vanilla extract.
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