Brunch 1.0
Crepes Suzette
3 Crepes folded into triangles layered in a row spoon over the Suzette sauce. A rectangle plate would be preferable if i have one
Crepes Suzette is significant to me because it will be my first time flambeing something which is a more advanced cooking technique.
Crepes
Suzette Sauce
ingredients
-2 large eggs
-1 ⅙ cups whole milk
-⅓ cup of sugar
-1 teaspoon vanilla extract
-1 ⅙ cups all-purpose flour
- ¼ teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
Ingredients
-⅔ cup fresh orange juice
- ⅔ cup of sugar
- 2 tablespoons Grand Marnier or other orange liqueur
- 6 tablespoons chilled unsalted butter, cut into pieces
- ¼ teaspoon kosher salt
This is an orange flavoured butter sauce that you flambé then cook the crepes in
a batter that you cook quite thin that you can serve savory or sweet
Potential Issues
People could have allergies to some of the ingredients.
Criteria for success
A proper flambé would be nice as well as a thin round crepe the suzette sauce should be sweet and not have an over powering taste of the orange liqueur i use.
How did i do?
the Suzette sauce was great it may have been a bit runny I also wasn't able to flambé the sauce I had to simmer the alcohol out of the sauce instead when it wouldn't light. my crepes tasted good and were about how thin I wanted them they weren't circles though they were more semi-circles with strands moving down into the other half of the pan I think a bit more batter would solve this but the testing I did while making the crepes didn't improve their shape. I also really don't like my plating looking back.
Proof
improvements
better shapes for my crepes and a bit thicker Suzette sauce also even though it doesn't really affect the dish i would still like to flambé the sauce. Finally better plating.