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19/09/04

IMBB 8 : CREPES SUZETTE

Crepes_suzette_deux_vue_1

Pour la version française, cliquez ICI.

This is my contribution to the 8th food blog event “Is my blog burning” hosted today by Donna from “There’s a Chef in The Kitchen”. The theme today is: use wine or spirits as a central component of your recipe!

We already had 7 events after Alberto from blog “Il Forno” had this brilliant idea. Themes so far were soup, tartines, cakes, bowl of rice, fish, grill and barbecue fare and dumpling.

I began to participate at the 2nd event and unfortunately missed the last two during summer.

I’m back today with the brilliant theme of wine or spirits.

I love that first stage when you discover the new subject and begin to think “what am I going to cook ?”. This time - and don’t ask me why - it took me quite a while to come up with an idea.

As a French person I often use white or red wine to cook but each time I was thinking of a dish, I had the feeling of “déjà vu”.

Last week-end, we had a wonderful time with David for my birthday in Chablis (Burgundy), discovering how they create that wonderful wine we both love and tasting some fantastic bottles.

As we were driving back, I found my idea: Crepes Suzette.

For those who never had Crepes Suzette before : they are crepes with orange butter and flambéd or just reheated.

This idea came from very far back in my memory. Crepe Suzette is quite a well-know dessert, invented by one of the most famous French chefs, Auguste Escoffier. I’ve eaten them twice in my life, a long time ago in a restaurant and it was such a treat. Imagine that : a waiter comes especially to your table, with a trolley, adds some orange butter on crepes, reheats them and flambées them just for you.

It is quite rare now to find them on the menu in French restaurants and it’s a shame as it is a fantastic dessert. Perhaps it’s just out of fashion.

I sometimes wish they would change some deserts we’ve known for ages on menus and serve Crepe Suzette instead.

Perhaps I could create an association called “Bring Back Crepe Suzette in our Restaurants”. Anyone want to join ?

I made these Crepes Suzette last Friday for the first time at home and David had never had them before.

We all enjoyed them, including Gabrielle (11 years old) who had them but not flambéed !

Before cooking this dessert, I spent quite a long time searching for information on the Internet. I found a lot of stories both in French and English.

People are not really sure of the origin of the name, but it’s pretty sure that it was a creation of Auguste Escoffier. The real Crepe Suzette recipe uses Curacao and tangerines but most people now use oranges and Grand-Marnier or Cointreau.

There is a serious dispute on whether you should flambé the crepes or not.

I’ll let you choose : I’ve tried both methods and I love them both.

The recipe I used is a mix of 10 recipes I read.

Crepes Suzette

Orange butter

100g butter
100 g sugar
zest of two grated oranges
2 Tbsp of Grand-Marnier or Cointreau
2 Tbsp of orange juice
these 2 liquids should give approximately 5 cl of liquid

You’ll need extra Grand-Marnier or Cointreau for the crepe batter and to flambé them.

Mix the butter at room temperature with the zest.
Add the sugar and mix.
Add the liquid and mix again.
Cover with cling film and let it rest in you refrigerator.

Crepes batter

For 10 crepes approximately

Cuison_crepe_vue_1

½ litre full fat milk
3 eggs
salt
250 g flour
1 Tbsp oil
1 Tbsp Grand-Marnier

Put flour and salt in a bowl.
Add the eggs and the oil and mix with an electric whisk.
Add the milk little by little, mixing at the same time.
Add the Grand-Marnier.
Leave the batter to rest for 2 hours.

Crepes_sur_assiette_vue_1

Make your crepes in a non-stick frying pan.
Transfer them to a plate and cover with cling film.

Crepes Suzette preparation

The previous steps can be done in advance. The following step has to be done just before serving.

Pre-heat your oven to 180°C.

Crepes_suzette_vue_1_1

On each crepe :
Spread a levelled Tbsp of orange butter.
Fold the crepe in four and spread a tsp of orange butter on the top.
Lay the crepe on a baking tray.

Reheat your crepes 5 minutes in the oven.

In the meantime, heat the Grand-Marnier in a saucepan (half a glass for 4 crepes).

Remove the crepes from the oven and place them on a big serving plate.

If you don’t wish to flambé your crepes you can eat them right now.

When the Grand-Marnier is hot, light with a match and pour the liquid on the crepes. Please be careful as it’s surprisingly volatile. I’m lucky I still have my eyebrows... and kitchen.

Serve and enjoy !

Commentaires

Flux You can follow this conversation by subscribing to the comment feed for this post.

They look beautiful and absolutely scrumptious Pascale! Thanks yet another great entry to IMBB? :-)

Malgré mon anglais déficient, j'ai compris les grandes lignes du texte.
Les crèpes Suzette ne sont plus à la carte des restaurants pour une question de budget. Il faut du matériel : une desserte, un réchaud présentable en salle, puis il faut apporter tous les ingrédients en salle, bloquer un maître d'hôtel 10 minutes à une table, temps pendant lequel il ne fait rien d'autre, et remporter tout le matériel en cuisine. De plus, c'est un plat qui n'est plus enseigné, ou très vite et mal, en écoles hôtelières. C'est donc un maître d'hôtel expérimenté qui doit s'en occuper. Il en est de même des découpages en salle, il n'y a pratiquement plus de trancheurs professionnels dans le personnel des grandes maisons. J'ai souvenir d'une palombe chez Troisgros que le trancheur a découpée sans qu'elle ne touche jamais le plat, brandie au bout d'une grande fourchette. C'était magnifique. Une autre pratique qui disparait totalement est le pressage du canard au sang, simplement parce que plus aucun restaurant n'a de presse à canard, magnifique objet en argent pour les plus beaux.
Cela dit, pour en revenir aux crèpes Suzette, je suis persuadé que dans les 2 et 3 macarons Michelin, si vous faites part de votre désir d'en avoir au dessert dès le coup de fil de réservation, votre voeu sera exhaucé.
Ce dont je suis sûr, c'est que le choix du vin d'accompagement est difficile, le plat étant à la fois très sucré et relativement acide. Il faut jouer la complémentarité, en choisissant un vin des mêmes caractéristiques, et dans ce cas le plus évident est un vin de paille du Jura, de préférence chez un vigneron qui le fait avec une majorité de raisins à peaux noires (poulsard et trousseau) qui ajoutent un peu de gras et tempèrent l'acidité. Ceux de Frédéric Lornet, des frères Pignier ou d'Overnoy (entre autres) remplissent ces conditions.
Bon appétit.

Bonjour Patrick,

Merci beaucoup pour toutes ces informations. Je comprends mieux à présent la disparition de ce dessert. Raison de plus pour le servir à la maison et avoir ainsi l'occasion de goûter au vin de paille du Jura que je ne connais pas du tout.Très bonne journée à vous.

Pascale, they look delicious! And what beautiful photos - I'm jealous!

Pascale -- I'm in. I'll join your movement. Ha! what a sight to behold -- Crepes Suzettes on a menu in Central Pennsylvania!!!
They look (and sound) marvelous. And what a splendid way to participate in all this blog BURNING fun!

Pascle, Your crepes look so great. I really love know the history of, well all things, but of food in particular. I wonder about odd things, like who figured out how to eat an artichoke? Anyway, I do love your blog. Let me know when the first revolutionary meeting, to bring back the Crepes Suzettes, is to be held!

Hi Meg, Donna and Alysa,
Thanks for your comments and happy you wish to join the association !

Si je n'étais pas en plein déménagement je ferais des crêpes suzette ce soir même...d'autant que j'en rêve la nuit depuis que j'ai eu l'occasion de voir un reportage à la télé dans lequel on voyait un maître d'hôtel préparer des crêpes suzette dans le grand palace parisien (dont j'ai oublié le nom)où Escoffier inventa la recette; c'est du grand spectacle; chose intéressante pour la sauce: ils font caraméliser le sucre dans une poêle (ce qui donne ensuite une couleur dorée au plat), ensuite ils ajoutent le beurre puis le jus d'orange et les zestes, font réduire un peu, réchauffent les crêpes dans la sauce puis ajoutent l'alcool et flambent. Le nec plus ultra: saupoudrer de sucre glace pendant que les crêpes flambent en tenant le sucrier au-dessus des flammes...

J'ai vu aussi ce reportage, il s'agissait du Ritz...

History: The dish was created out of a mistake made by a fourteen year-old assistant waiter Henri Carpentier in 1895 at the Maitre at Monte Carlo's Café de Paris. He was preparing a dessert for the Prince of Wales, the future King Edward VII (1841-1910) of England.

According to Henri Carpentier, in own words from Life A La Henri – Being The Memories of Henri Charpentier:

“It was quite by accident as I worked in front of a chafing dish that the cordials caught fire. I thought I was ruined. The Prince and his friends were waiting. How could I begin all over? I tasted it. It was, I thought, the most delicious melody of sweet flavors I had every tasted. I still think so. That accident of the flame was precisely what was needed to bring all those various instruments into one harmony of taste . . . He ate the pancakes with a fork; but he used a spoon to capture the remaining syrup. He asked me the name of that which he had eaten with so much relish. I told him it was to be called Crepes Princesse. He recognized that the pancake controlled the gender and that this was a compliment designed for him; but he protested with mock ferocity that there was a lady present. She was alert and rose to her feet and holding her little shirt wide with her hands she made him a curtsey. ‘Will you,’ said His Majesty, ‘change Crepes Princesse to Crepes Suzette?’ Thus was born and baptized this confection, one taste of which, I really believe, would reform a cannibal into a civilized gentleman. The next day I received a present from the Prince, a jeweled ring, a panama hat and a cane.”

Hello,

We are Crepes de France a french company that sells on line crepes equipment and a mix very easy to prepar in 45 countries in the world especially in england.We also propose a training in france during one day to learn how to make creps.Don't hesitate to call us at the 04*50.50.51.43.49 or to visit our website www.crepes.com

Hello,

We are Crepes de France a french company that sells on line crepes equipment and a mix very easy to prepar in 45 countries in the world especially in england.We also propose a training in france during one day to learn how to make creps.Don't hesitate to call us at the 04*50.50.51.43.49 or to visit our website www.crepes.com

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