Tonight, D suggested that we head to RL for some crêpes Suzette, but I didn’t want to deal with the Saturday night crowds. So that’s how I ended up making crepes Suzette – or at least, my version of it – for the first time.
For the crepes, I whisked together milk, flour, an egg, and a few more ingredients, heated up a nonstick skillet, and channeled my inner Julia Child to swirl the batter around the pan. With a combination of chopsticks and a spatula, I carefully flipped each crepe and then set it aside.
As for the sauce, I skipped most of the prescribed classic steps and made a shortcut version that still tasted great, a combination of butter, orange juice, Grand Marnier, and sugar. Definitely no flambéing.
To finish, I briefly dipped one side of each crepe into the sauce, folded it into quarters, and dipped the outsides again. (An even easier option is simply to fold the crepes and later pour the sauce over.?)
The result? Not too sweet, with a delicate orange flavor – and lighter than the usual butter-laden presentation, with only a kiss of sauce.
I’ll definitely make these again. Don’t tell anyone how easy they are…
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Crepes
1 egg
1/3 cup milk
1/4 cup water
1/2 cup flour
1 tbsp sugar
1 1/2 tbsp butter, melted
1/2 tsp vanilla
1 tbsp Grand Marnier
Combine all ingredients in a small bowl and whisk together until just smooth. Let sit while skillet heats.
Heat a small, non-stick skillet over medium heat and add a little butter, perhaps 1/2 tbsp, swirling until melted.
Ladle in just enough batter to cover the bottom of the skillet with no excess, swirling to smooth it out and ensure an even, very thin layer. (Err on the side of less batter rather than more.) Monitor the crepe closely – it will take less than a minute until the edges are dry and turning golden, and the underside has gotten some color. Flip carefully – I used chopsticks to lift the edge and then slipped a rubber spatula underneath. The second side takes even less time to cook. Place each finished crepe on a plate to cool.
Sauce
1 tbsp butter
1 tbsp Grand Marnier
Juice of 1 orange
1 tbsp sugar
Melt butter in same non-stick skillet (no need to wash it), then add the rest of the ingredients. Simmer 5 minutes or so, until slightly reduced.
To assemble, dip one side of each crepe into the sauce briefly, then fold it into quarters with the sauce on the inside. Dip the outsides of the folded crepe into the sauce again, and place on plate. Serve immediately.
Homemade mochi
Aunt K’s chocolate roulade
Tea at the Brown Palace Hotel, Denver
Grandma’s apricot filled cookies