Monday, 24 February 2014

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.
 
The favourite being:
Crêpe Suzette
 
Ingredients
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
 
Method

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.

For the sponsored bit:
Could I urge you to read on, 'cause that is quite interesting.
OXO Good Grips retails (RRP £8) an omelet-flip-and-turn-spatula which works really well for pancakes too.
 
Now, you would think that is one kitchen gadget too many and so did I.
 
But it turned out to be the sort of tool which made me wonder how I was managing before it came to our kitchen. 
 
I am not sure how it does it, all I know is that it glides under the whole of the omelet, crepe...so fliping or turning is made really easy.


One more crêpes recipe on Pebble Soup - Galette au Sarazzin 

2 comments:

EmmaMT said...

Oh those crepes look really good to me right now. Do you think it's okay to skip lunch and go straight in for pudding???

That OXO knife looks really useful. I love a spatula and don't really think you can ever have too many - especially ones that can be used in a frying pan without melting!!

Solange Berchemin said...

Ah I am so glad you mention the "burning issue" I didn't dare to approach it in the post as I thought melting tools only happened to me (just melted my hand-blender) but I can say that so far so good the OXO fliper is still perfectly formed.

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