I am constantly amazed at the quantity and quality of food blogs populating the Blogosphere. Not a day goes by where I don’t discover a new friend waxing poetic about food. Each day I find myself falling in love with blogs I don’t know and falling in love all over again with the blogs I do.
When I first came across Mrs. B of Eating Suburbia via Tea of Tea and Cookies, I knew immediately that I’d found a kindred spirit. Based in California, Mrs. B is passionately dedicated to the food of the world and to the world of food. She’s a fantastic cook and she gardens. What’s not to love!
Last month, Mrs. B sent out the culinary equivalent of the Bat signal when she asked for recipe testers. In August 2006, the book that she has been editing, The World is a Kitchen, will be published. To prepare for this incredible event, she asked fellow bloggers to donate their time and kitchens to test recipes from the book. How could I resist?
Mrs. B honoured me with four recipes to try and the recipe for crÃªpes Suzette was the first to get my attention mainly because I’ve never had crÃªpes Suzette much less made them. I decided to research the origin of this dessert so I turned to my copy of the Larousse Gastronomique. As often happens with desserts of this nature the origin is unclear. While a chef by the name of Henri Charpentier claimed to have invented the dessert in 1896 in honour of the consort of the Prince of Wales (her name was Suzette), it is unlikely that his claims are true. While there are references to a dessert resembling crÃªpes Suzette in the late 1800s, the exact origin of this dessert is not known. What I will say about this dish is that whoever did have the bright idea, I thank you immensely!
The recipe supplied by Mrs. B was quite easy to follow. A simple crÃªpe batter was prepared and allowed to rest in the refrigerator for an hour. Following the rest, the batter was a dream to work with as the crÃªpes turned out easily. As the crÃªpes were cooked, they were placed on a plate between sheets of waxed paper to keep them from drying out.
The sauce for the dessert was even simpler. Butter, sugar, orange zest and Grand Marnier were combined in a saucepan. The crÃªpes were then folded in quarters and added to the pan to be coated in the luscious sauce. To serve the crÃªpes Suzette, I sliced oranges and layered them on a serving platter, placing the crÃªpes on top. While I had initially only intended this as decoration, it turned out to be a great move as the sauce from the crÃªpes dripped down onto the orange slices. This made for a double treat as we enjoyed the crÃªpes and then enjoyed the orange slices.
The recipe was clear and the ingredients list was undemanding. I’m sure you have everything you need to make this at home right now. If you don’t have Grand Marnier, you can use another orange-flavoured liqueur or you can even forgo the liqueur entirely.
I have to shower Mrs. B with many thanks for supplying me with this recipe. It was delicious from start to finish and I can now proudly proclaim that I am no longer in the dark when it comes to crÃªpes Suzette. And even better, I now have another cookbook to add to the family in August 2006!
Recipe adapted from The World is a Kitchen.
For the crÃªpes:
- 1 cup unbleached all-purpose flour
- pinch of salt
- 1 tablespoon sugar
- 1-1/2 cups milk
- 2 large eggs
- 2 tablespoons melted butter
- 1 tablespoon grated orange zest
- butter for cooking the crÃªpes
- Place all the crÃªpes ingredients in a blender and blend thoroughly. Refrigerate for 1 hour.
- Heat a 6- or 8-inch skillet over medium heat and add some butter. Once the butter is melted pour the crÃªpe batter into the skillet, a few tablespoons at a time. Carefully swirl the pan so that the crÃªpe batter covers the entire pan. Cook for 30 seconds to 1 minute on each side, or until it begins to become firm and turn golden.
- Place the cooked crÃªpes on a plate and separate with pieces of waxed paper.
For the sauce:
- 4 tablespoons butter
- 1/4 cup sugar
- 1 tablespoon grated orange zest
- 1 tablespoon Grand Marnier
- Melt the butter in a large skillet. Add the sugar, orange zest and liqueur and mix well. As soon as the sugar is melted, add the crÃªpes by folding them in half and then folding them into quarters. Place all the crÃªpes in the skillet and let cook for 1 minute. Turn all the crÃªpes over and let cook for 30 seconds.
- Remove the crÃªpes to a serving platter and pour the remaining sauce over the crÃªpes.
Note: This recipe will yield 6-8 crÃªpes.