Crepes: Always Classic

Crepes.
Always classic.  Always elegant.
Sweetly sophisticated for brunch or dessert.
Celebrating  the classic Crepes Suzette.
Especially special for Mothers Day treats.
Celebrate with these savory “finds”
Historic lore has it, that this classic dish was created by accidental flaming of a dessert being prepared for Edward VII, the Prince of Wales. And named Crepes Suzette in honor of a female guest on that occasion. Other lore has the confection named in honor of a French actress of that same era.
The Menu Shoppe has it covered…great tips for great occasions.
Classic Crepes Suzette
4 tbs butter
¼ cup sugar
Juice of 6 oranges + 1 zest
1 whole orange for trim
3 tbs of Grand Marnier
3 tbs cognac  *optional for the flambe
Melt butter in large skillet over medium heat.  Stir in the sugar, zest, juice, and liqueur.  Stirring constantly, reduce sauce to ⅔ cup.  Very delicately add each crepe to the pan—one at a time—and coat it in the sauce. ( use a fork rather than a spatula for this ) Fold each one in quarters, and arrange three on each plate, repeating until each crepe has been dipped and plated. Overlap  or arrange in a circle with a scoop of ice cream in the middle and extra sauce over the top. Scrap up the extra bits of orange zest and add orange slices as trim.
If  wishing to flambé the sauce, reserve two tablespoons and add three more of brandy. Stir and remove the pan from the heat.
Ignite with a match and pour the flaming sauce over the crepes.
Note:  ignite the sauce using a metal pan–only–do not use a non-stick pan. Please exercise due caution and remove all flammable materials (dishcloths, etc) from the work area.
For more about pans, read Choosing the Best Crepe Pan.
Otherwise, besides the classic version…there’s  sundry creative options for Sunday treats.
If perhaps wishing for a spa treat…try this…
Canyon Ranch Berry Fruit Crepes
For the crepes:
2 eggs
1 1/2 cups skim milk
1/4 tsp salt
1/4 cup plus 1 tsp canola oil
1 cup whole-wheat flour
For the filling:
1 cup lowfat ricotta cheese
3 tbsp powdered sugar (or 2 tbsp honey)
1 tsp grated lemon zest
1/2 tsp cinnamon
1 1/2 cups fresh organic* berries, such as blueberries, blackberries or sliced strawberries, or a mixture of berries
** Canyon Ranch uses organic berries because conventionally grown ones contain high amounts of pesticides. In addition, organic berries have higher levels of flavonoids (cancer-fighting substances) than conventional produce.
In a medium bowl, beat eggs until smooth. Add milk, salt, 1/4 cup oil and flour and mix well, until mixture resembles thin pancake batter. Heat 1 tsp oil in a nonstick sauté or crepe pan over medium heat. Pour 3 tbsp batter into the pan and immediately tilt and gently rotate the pan to coat the entire bottom. Cook until the edges begin to turn brown and the top is firm to the touch. Loosen edges and flip crepe. Cook 15 to 20 seconds more and remove. Repeat for remaining crepes. To keep crepes warm, place on a plate and cover with a kitchen towel. Combine ricotta, sugar, zest, and cinnamon in a medium bowl and mix well. Place 1 crepe on a flat surface. Spread 1 heaping tbsp filling in center of crepe. Top with 2 tbsp berries and roll. Repeat for all crepes.
Discover the versatility of the Crepe as a delightful Small Plate.  Brunch or luncheon.
Herbed Crepes with Smoked Salmon and Radishes
For the crêpes:
1/3 cup whole milk
3 tablespoons all-purpose flour
1 large egg
2 teaspoons vegetable oil + as needed
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh dill
For the filling:
1 oz thinly sliced smoked salmon
1 oz cream cheese
(1 tablespoon plus 2 teaspoons), softened
1 teaspoon fresh lemon juice
1/4 teaspoon finely grated fresh lemon zest
1/4 teaspoon coarsely ground black pepper
2 medium radishes, cut into 1/8-inch-thick matchsticks (1/4 cup)
Make the crepes:
Blend milk, flour, egg, and 2 teaspoons oil in a blender until smooth. Add chives and dill and pulse 1 or 2 times to just combine. Chill batter, covered, 30 minutes. Stir batter to redistribute herbs. Lightly brush a 10-inch nonstick skillet with oil, then heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in half of batter (1/4 cup), immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook until crêpe is just set and pale golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a heatproof plastic spatula, then flip crêpe over carefully with your fingertips. Cook until underside is set, about20 seconds more. Transfer crêpe to a plate. Make another crêpe in same manner, brushing skillet again with oil.
Prepare filling and assemble the crepes:
Stir together cream cheese, lemon juice, zest, and pepper in a small bowl until smooth.
Put 1 crêpe, browned side up, on a work surface, and spread with all of cheese mixture. Arrange salmon in an even layer over bottom half of crêpe (side nearest you), then scatter radishes over salmon. Beginning at bottom, tightly roll up crêpe, then cut roll crosswise into 4 pieces, trimming ends if desired.
If it’s on the menu…the Menu Shoppe has it covered.
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