Crêpe Suzette - Pancake Recipe

Being bilingual can get confusing at times. First there is the slight annoyance of the faux amis / false cognates. Words similar in appearance but which have a different meaning take money and monnaie. Money as in "money makes the world go round" something which wouldn't happen with monnaie which means change, usually small or a currency.
Well confused, then let's move on to celebrations: In France, La Chandeleur, le festival des chandelles (candles) is a fixed date: 2nd February. It indicates the start of carnival celebrations. On that day, pancakes are made, flipped, eaten. So La Chandeleur is also known as La Fête des Crêpes. Pancake day, not exactly .......
On the British side of the Channel, Pancake day is on the 4th of March not the 2nd of Feb. and indicates the start of Lent. Let me tell you something for nothing, and of course you can keep "la monnaie", though celebrations are always special occasions, as far as I am concerned, everyday is a good day to make pancakes.

Having said this, I've found memories of my mum rummaging in her purse to find a coin, to hold in her hand when flipping the crepes. Superstition has it that if the pancake lands flat bang in the pan, money will flow in throughout the year. Of course, with my mum's obsession with weight, pancakes were far from sweet and usually not edible. So hopefully, I will pass this recipe to the next generation because it's my favourite thing
Crêpe Suzette
For the Crêpe

1 cup flour
4 large eggs
1 1/4 cup milk
1 pinch salt
4 tablespoons unsalted butter
vegetable oil for oiling pans

For the Sauce 
3 tbsp caster sugar
250ml freshly squeezed orange juice (2-3 oranges)
zest 1 orange
1 tsp lemon juice
1 tbsp Grand Marnier or Cointreau
50g unsalted butter

Make the Crêpe batter by combining all the ingredients in the food processor or whisk them by hand in a bowl. Leave to rest for minimum an hour (overnight in the fridge will do too.)

Make the Crêpes the usual way, keep them warm in the oven (very low temperature with a baking sheet between each to prevent sticking)
In the meantime:
  In a small frying pan, melt the butter when it foams add the sugar and stir until it has all melted. Work fast as you want a juice not a caramel and you want all the pancakes to be "juiced".
Next add rind and juice, bring to a simmer, turn the heat to low -fold each pancake in half and place as many as you can in the pan in turn- fold in half again and repeat 

 Places the pancakes back in the pan, warm the liqueur briefly and pour over the pan of crepes. Ignite the sauce, remove the pan from the heat and let the flames die before placing on dessert plate.

Decorate with what ever you think appropriate, I used Chantilly, clementines, kiwi and a commercial orange coulis.

I enter this recipe in the February Inheritance Recipes challenge which I co-host with Coffee and Vanilla

One more crêpes recipe on Pebble Soup - Galette au Sarazzin 

No comments:



Related Posts with Thumbnails