New Posts  All Forums:Forum Nav:

crepes suzette

post #1 of 8
Thread Starter 

I was wondering if anybody knows, how many different techniques there are to flabe crepes Suzette?

post #2 of 8

Only the right way. Crepe folded in quarters then lightly added to pan of sauce for a minute then put on heated late and sauce drizzled over. And made tableside not in kitchen

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 8

The crepes should be folded one at a time while in the sauce and then removed.  Then they should be put back in the pan and reheated with the sauce then flambed.  Some restaurants are very particular about this, some are not.  It adds another step and a few minutes to the process. 

post #4 of 8

The question about how many techniques there are has a valid point to make.

 

Making Crepes is a show in and of itself, so many times you'll find different technique displayed, all for your entertainment.

 

As with anything the flaming part can be done very flambouyantly  ( if you'll pardon the pun) or with little show at all.

 

Warming the flaming alcohol in a ladle, igniting it, turning down the lights so all you see, is the blue flame being poured onto the saute pan from the ladle can be quite entertaining.

 

Some presenters will simply add the liquor, and tilt the pan slightly into the flame to get it started.

 

 

 

post #5 of 8
Thread Starter 

So basically, it's just about either you fold them before you put them into the sauce, or in the sauce. I guess it doesn't add nothing to the taste of a crepe itself ?

I was checking some youtube video's and noticed, that some put sugar into a pan first and caramelize it, others melt butter first. I assume that doesn't matter also. Probably easier to burn the sugar, though and spoil the taste.

 

post #6 of 8

Bananas foster is really cool.  You get a cinnamon shaker and sprinkle it from above the flames.  The oils light on fire and you have a little fireworks show at the table.  People love it!

 

I long to have this kind of a restaurant where the servers do half the work.  LOL!  ;) 

post #7 of 8
Quote:
Originally Posted by lunica View Post

So basically, it's just about either you fold them before you put them into the sauce, or in the sauce. I guess it doesn't add nothing to the taste of a crepe itself ?

I was checking some youtube video's and noticed, that some put sugar into a pan first and caramelize it, others melt butter first. I assume that doesn't matter also. Probably easier to burn the sugar, though and spoil the taste.

 


Yeah don't burn the sugar.

post #8 of 8
Thread Starter 

    Thank you all so much, for your input smile.gif
 

Quote:
Originally Posted by kuan View Post

Bananas foster is really cool.  You get a cinnamon shaker and sprinkle it from above the flames.  The oils light on fire and you have a little fireworks show at the table.  People love it!

 

I long to have this kind of a restaurant where the servers do half the work.  LOL!  ;) 


    I will definitely try to do this at home, see how it goes. Should probably have a fire extinguisher ready just in case. biggrin.gif

 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pastries & Baking