Greg Esres wrote:

> Dave Smith wrote:
>
> <<taking it off the heat for the dredging and folding part. >>
>
> Another book I have recommends that technique. Perhaps I'll give it
> another shot; I made a lot of orange butter!

Other than the liquor in the flambe, I can't think of any reason that
you can't make the sauce up ahead of time. Even so, a little extra
booze for a second round of flambe can't hurt.

The dipping and folding is something that comes with practice. I had a
lot of trouble the first time I did crepes Suzettes, but I wasn't used
to using tongs. Now I find it very easy to slap them in, flip one side
over and then to the second fold to get nice neat triangles.


It is always handy to have crepes on hand. They are very versatile.
There are all sorts variations of caramel type sauces that you can
flavour. with rum or brandy. You can also fill them with cream, pastry
cream or ice cream. You can warm them up in a pan and eat them like
pancakes with syrup or fruit. They are also great for breakfast with a
big spoonful of yoghurt topped with fruit salad, rolled up and then
drizzled with honey.