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Wine & Food Pairing: French Favourite – Crêpe Suzette

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Many countries have their own version of crepe. In Mexico, it is the tortilla. In the United States, it is the pancake. Crepe is attributed to France’s Brittany region where the tools and techniques were created and perfected. In the early days of the crepe, white flour was an expensive product, reserved only for royalty that why savory crepes were traditionally made with buckwheat, an easy to grow plant. As farmers became wealthier, they began to enjoy sweet white flour crepes as an after-dinner treat or with coffee for breakfast.

In Paris and the South of France, crepes were essentially a dessert, served in fine restaurants, thanks to Henri Charpentier who in 1895 as a young man from the South of France, went to Monaco to work for the Café de Paris with his uncle, the famous chef Escoffier. One evening , the Prince of Wales requested a crepe for dessert. Henri raced to the kitchen and prepared a crepe with an orange sauce flambé. He named the Suzette in honor of the beautiful young lady who accompanied the Prince. Since then, the Crepe Suzette became the most celebrated French dessert.

The future of the crepe is still wide open, constantly being re-imagined in kitchens around the world. Now let’s learn how to cook this delicious French specialty.

Recipe: (Serves 4)

(Crêpe)
1 cup flour
4 large eggs
1 1/4 cup milk
1 pinch of salt
1/2 stick unsalted butter
3 tablespoons sugar

(Sauce)
1/2 stick unsalted butter
1 orange, juice and grated rind
1/3 cup orange liqueur

1. Mix the flour, eggs, milk and salt in a blender. Blend just until smooth.

2. Add melted butter and combine. The batter should be the consistency of light cream.

3. Let sit in the refrigerator for at least 2 hours (preferably overnight).

4. Lightly oil a crepe pan and set over medium heat. Pour about 1/4 cup batter into pan and swirl until the pan is coated. Cook crepes until the top begins to look dry, about 60 seconds. Turn and cook the other side.

5. In large skillet, melt the butter.

6. When foamy, add sugar and stir until dissolved.

7. Add rind and juice; bring to a simmer. Turn heat to low.

8. Fold each crepe in half and place 2 at a time in the warm sauce. Using tongs or spatula, fold crepes in half again.

9. Warm liqueur, and pour over the pan of crepes.

10. Using a long match, ignite the sauce. Remove pan from heat.

11. When flames subside, place crepes on dessert plates. Enjoy!

In Wine2Go App:
Click “Food” > “Dessert” > “Citrus Based”
Find what wines pair well with Crêpe Suzette!

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This entry was published on November 28, 2012 at 3:03 pm. It’s filed under Wine & Food Paring and tagged . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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