flaming crepes

I have a question for someone out there. I would really like to learn how to make a flaming crepe. What do I need to do this, is there only certain toppings I can have, and what would it look like? I would appreciate any feedback, thanks.

Hi, Mark! You've made me hungry for crepes!

As far as toppings go, the sky's the limit!
Fruits, sugars, compotes, jams.

Do you know a good crepes recipe? If not, write back!

Enjoy!


Flaming Crepes Suzette

2 sugar cubes
grated rind of 2 medium oranges
1/2 lb unsalted butter
juice of one medium orange
2/3 cup granulated sugar
3 Tbsp of Grand Marnier (or orange liquor)
12 small crepes
1/4 cup additional Grand Marnier for flambe

Rub sugar cubes over the orange rind and set aside. Place butter, orange juice and rind, granulated sugar and 3 Tbsp of Grand Marnier into the pan. Set on low heat. Heat to a very slow bubble, then add crepes one by one, first laying them flat in the sauce, then folding them in half and in half again. Arrange folded crepes around perimeter of the pan, overlapping. Count 3 small crepes.

When all the crepes are added, turn heat to high and let sauce bubble until reduced by about half. Add sugar cubes. Add all the reserved liquor for flambe, count 30 seconds and tip pan to ignite. Once ignited, shake the pan once or twice and aid the evaporation of alcohol by basting the crepes with the flaming sauce.

Makes 4 servings.

If you have a good crepes recipe I would love to get it from you. By the way I am very impressed with the quickness of your reply, and I very much appreciate it!

Originally posted by ChefJulie:
Hi, Mark! You've made me hungry for crepes!

As far as toppings go, the sky's the limit!
Fruits, sugars, compotes, jams.

Do you know a good crepes recipe? If not, write back!

Enjoy!


Flaming Crepes Suzette

2 sugar cubes
grated rind of 2 medium oranges
1/2 lb unsalted butter
juice of one medium orange
2/3 cup granulated sugar
3 Tbsp of Grand Marnier (or orange liquor)
12 small crepes
1/4 cup additional Grand Marnier for flambe

Rub sugar cubes over the orange rind and set aside. Place butter, orange juice and rind, granulated sugar and 3 Tbsp of Grand Marnier into the pan. Set on low heat. Heat to a very slow bubble, then add crepes one by one, first laying them flat in the sauce, then folding them in half and in half again. Arrange folded crepes around perimeter of the pan, overlapping. Count 3 small crepes.

When all the crepes are added, turn heat to high and let sauce bubble until reduced by about half. Add sugar cubes. Add all the reserved liquor for flambe, count 30 seconds and tip pan to ignite. Once ignited, shake the pan once or twice and aid the evaporation of alcohol by basting the crepes with the flaming sauce.

Makes 4 servings.

Hello, again! I went out for lunch today, and ordered dessert... can you guess what it was?! During bathing suit season, no less! YOUR fault!

You can make crepes ahead of time and heat them through in the sauce later. You may freeze them using sheets of wax paper in between.

For the Crepes:

2 eggs
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1/2 cup flour
pinch salt
1 cup milk, skim
1 teaspoon vegetable oil

Method:
Beat eggs. Add flour, salt, sugar, and cinnamon. Mix. Add 1/4 of the milk and all the oil. Whisk. Add remaining milk. Heat crepe pan over medium heat and spray lightly with cooking oil. Ladle two tablespoons of the batter into the pan and tilt the pan to cover the bottom with a thin, even coating. Cook the crepe until small bubbles form on the surface and it is barely firm, 30 seconds to 1 minute. Flip and repeat until crepe is done. Use crepes immediately or stack them separated by wax paper. Wrap well and freeze for up to one month. Thaw while still wrapped at room temperature.

Again, enjoy!

Julie