Crepe Suzette Recipe
Even if you haven’t ever had Crepe Suzette, you’ve probably heard of this famous crepe dish. Most of us have probably watched a scene from a movie or television show in which the waiter in a high-class restaurant prepares them at the table with a flourish of liqueur and flame.Probably the most interesting thing about the original crepe Suzette recipe is that it was an accident :)! In 1895, a waiter at a posh restaurant in Paris was prepping their signature dessert for the Prince of Wales. A burning chafing dish was on his cart as he worked and he accidentally caught the liqueurs he was going to use in the dessert on fire. Rather than throw it away, he took a taste and discovered it was delicious. The Prince was also impressed and insisted this new dish be named for the young lady who accompanied him – thus the name, Crepes Suzette.
Fair warning to all who plan to embark on this culinary adventure: a crepe Suzette recipe is not simple. It involves making the crepes and the sauce, then combining the two and performing the perfect flambé. Making the crepes is the easy part.
Ingredients for Crepes Suzette
(makes about 15 crepes)
2 cups of flour
2-1 cups of whole milk
4 eggs
2 teaspoons of melted butter
salt
vanilla extract (optional)
vegetable oil
Instructions for Crepes
1. Sift the flour into a large bowl and mix in a pinch of salt.
2. Make a “crater” with the back of a large spoon and crack the eggs into this crater.
3. Gradually pull the flour into the crater with a whisk until the eggs and flour are mixed well.
4. Slowly add the milk, whisking well between each bit of milk added.
5. Continue to stir the batter until it looks bubbly on top.
6. Stir in the melted butter and a few drops of vanilla.
To make the crepes:
1. Put a small amount of vegetable oil on a paper towel and wipe the bottom of the crepe pan. (You’ll need to repeat this for each crepe.)
2. Heat the pan on medium high heat.
3. Drop about 3 tablespoons of crepe batter into the pan and swirl the pan so that the batter spreads out evenly over the bottom.
4. Cook for about 1 minute, and then flip the crepe to cook the other side for 30 seconds.
Repeat this process for each crepe. NOTE: The first one or two crepes may end up being “throw-aways” while you find the right temperature for the pan.
Ingredients for Crepe Suzette Sauce
This recipe is enough for 8 crepes. Rather than doubling the recipe, it is recommended to make two separate batches.
1 orange rind, shredded*
3 cup sugar
5 ounces of butter at room temperature
1 cup Grand Marnier liqueur**
1 cup Cognac
*You can use a cheese grater to shred the rind while still on the orange.
**You can use another orange liqueur like Cointreau.
Instructions for Saucing the Crepes
Before beginning these steps, simmer a pot of water (make sure it is not boiling). Put a plate on top of the simmering pot.
1. Stir the orange rind and butter together.
2. Melt about 1 teaspoon of this mixture in a pan over medium heat.
3. Place one crepe in the pan and heat for 30 seconds on each side.
4. Sprinkle sugar on the crepe and then fold it in half and the half again to form a triangle.
5. Put the completed crepe on the plate over the simmering water.
When all of the crepes are done you are ready for the true test – the flambé.
1. Combine the liqueurs and heat them in a saucepan just until the liquid begins to bubble. Do not bring to a complete boil or the alcohol will burn off.
2. Place each crepe on a serving plate.
3. Drizzle about 2 tablespoons of the liqueur mixture over a crepe and light the fumes around the edges immediately so that the crepe does not soak up the liqueur. Use long matches or a long barbeque lighter.
4. Let the crepe cook until the flame disappears on its own and serve it immediately.
Crepe Suzette Variations
A true flambé is done in a chafing dish, large skillet, or a pan made specifically for flambéing. You can use one of these and transfer the crepes to serving plates after the flame has gone out.
Comments (1) 09.03.2010. 01:57
Homemade pancake recipe
Pancakes, sometimes called flapjacks or hotcakes, are a popular breakfast meal in the U.S. They are not only delicious but relatively simple to make once you get the hang of this homemade pancake recipe. This recipe creates a traditional pancake (sometimes called a Scotch pancake) that is common throughout North America.Homemade pancake recipe ingredients:
• 2 eggs
• 1 ¼ cups milk
• 3 tbsp butter (or vegetable oil)
• 1 ½ cups all purpose flour
• 2 tsp baking powder
• ¾ tsp salt
• 1 tbsp sugar (optional)
• 1 tsp of vanilla (or cinnamon or nutmeg)
If you prefer, you can use cinnamon or nutmeg in place of the vanilla. Many pancake lovers use a combination of two of the flavors. In that case use ½ tsp per flavor or adjust to taste. These are just the most common flavors. Once your comfortable using the homemade pancake recipe, you can experiment with the wide range of other fruits, nuts, and ingredients, used to spice up pancakes.
Homemade pancake recipe steps:
1. Blend the eggs, milk, and vanilla. You can use a blender or food processor at this stage.
2. Melt the butter.
3. Add the dry ingredients to the egg blend.
4. Now add the melted butter to the blend. Stir gently. Do not use a blender or food processor.
5. Let the mixture sit while the griddle heats.
6. Heat the griddle (or frying pan) to 375 degrees.
As the batter sits, it will thicken appropriately. If you over blend the mixture will turn out flat and tough as opposed to fluffy. Likewise, the griddle temperature is very important. If it is too low, pancakes will cook slow and become dry and tough. If it is too high, pancakes cook too fast and become tough, chewy, and burned. If you are using an open flame, set it to medium. If your stove or griddle has a pancake setting, use that instead of the temperature listed here.
You can test that the cooking surface is ready by sprinkling a small amount of water onto it with your fingers. If the water jumps around and sizzles, it is at a good temperature. Now grease the surface with a pat of butter or vegetable spray.
When the griddle is greased and hot, slowly pour ¼ cup of batter for each pancake from a ladle. This is a guideline that makes “average” sized pancakes. Feel free to experiment to find the size you prefer. Always leave 2” more or less of space between each pancake. If unsure, it is always best to use less and then add a little batter as the pancake cooks.
Allow the cakes to cook for approximately one minute. Air bubbles should be forming on the upper surface. Flip each pancake gently in the order you poured them and let that side cook for one minute. Some people prefer a more golden pancake. In that case, flip the pancake again and cook an additional 30 seconds on each side.
Now your delicious pancakes are ready to enjoy. Top with syrup! Or try fruit, peanut butter, or jelly.
Comments (1) 31.01.2010. 11:11
Buttermilk Pancake Recipe
An excellent breakfast option that can be made easily by even the most novice of all chefs are buttermilk pancakes. While using a pancake mix may save time, the results are nearly as delicious as making them from scratch. Buttermilk pancakes can be made from scratch very quickly and inexpensively if you follow the following buttermilk pancake recipe.To make delicious buttermilk pancakes, the first thing you need to do is collect all necessary ingredients.
Buttermilk Pancake Recipe ingredients:
To serve a family of four for breakfast you will need:
- two tablespoons of melted butter,
- two cups of buttermilk,
- two beaten eggs,
- two cups of flour,
- salt,
- baking soda,
- and sugar.
Supplies that will be needed include a griddle or skillet, measuring cups, and a plastic spatula.
The first step in this buttermilk pancake recipe is to mix all the dry ingredients together. To do this you will need to mix the flour, a teaspoon of the sugar, a teaspoon of baking soda, and a teaspoon of salt together in a large mixing bowl. It does not need to be thoroughly mixed, but just combined.
After sifting all of the dry ingredients together, the next step is to mix the wet ingredients together. To do this you will need to combine the previously beaten eggs, the two cups of buttermilk, and the melted butter. Once these wet ingredients are mixed together, you need to combine the wet and the dry ingredients together. When doing this, be sure to mix the wet and dry ingredients thoroughly to the point where the batter is consistent throughout.
The next step you should take is to prepare the skillet. You will want to pre-heat the skillet and coat the skillet with either cooking spray or additional butter. By coating it, you will prevent the pancakes from sticking. It will also help give your pancakes the best possible form and shape.
When the skillet is hot, pour a quarter cup of the pancake batter onto the skillet for each pancake desired. Knowing when to flip the pancakes is the most important part. You will want to let the pancakes cook on one side until the bubbles on the uncooked side hold their form. Flipping the pancakes too soon will cause them to be disfigured and not thoroughly cooked. After flipping the pancakes, keep the pancakes on the other side until they seem cooked throughout. As a general rule, the pancakes take half as long to cook on the second side as they did on the first.
Once the pancakes are done cooking, it is best to eat them immediately. This buttermilk pancake recipe calls for serving them with maple syrup and butter, but adding fresh fruit and whipped cream can make them even more enjoyable!
Comments (0) 31.01.2010. 10:44