Tried to make a crepes suzette last night for a friend. I had the
crepes made ahead of time.

Put together a mixture of orange zest, a little of the orange's juice,
butter, sugar, vanilla, cointreau and when it boiled in the pan, added
the crepe, folded the crepe twice and added a dash more cointreau and
lit it with a match for a flame.

It was fun. I think a little on the sweet side and I'm probably
forgetting something else, too. Next time will try lemon in it.

Karen

On Mar 16, 10:09 am, "Karen" > wrote:
> Tried to make a crepes suzette last night for a friend. I had the
> crepes made ahead of time.
>
> Put together a mixture of orange zest, a little of the orange's juice,
> butter, sugar, vanilla, cointreau and when it boiled in the pan, added
> the crepe, folded the crepe twice and added a dash more cointreau and
> lit it with a match for a flame.
>
> It was fun. I think a little on the sweet side and I'm probably
> forgetting something else, too. Next time will try lemon in it.
>
> Karen

That sounds good- I've always wanted to try those. The only thing I've
made with crepes is a cake- crepes layered with lemon curd. Must have
used about 30 of them!

On Mar 16, 10:57 am, "merryb" > wrote:
> That sounds good- I've always wanted to try those. The only thing I've
> made with crepes is a cake- crepes layered with lemon curd. Must have
> used about 30 of them!

A cake made out of layered crepes? How interesting! Is it like a tower
of crepes or are they mixed up? How does it hold up and not slide
around and how do you make the lemon curd?

Karen

merryb wrote:
> On Mar 16, 10:09 am, "Karen" > wrote:
>> Tried to make a crepes suzette last night for a friend. I had the
>> crepes made ahead of time.
>>
>> Put together a mixture of orange zest, a little of the orange's juice,
>> butter, sugar, vanilla, cointreau and when it boiled in the pan, added
>> the crepe, folded the crepe twice and added a dash more cointreau and
>> lit it with a match for a flame.
>>
>> It was fun. I think a little on the sweet side and I'm probably
>> forgetting something else, too. Next time will try lemon in it.
>>
>> Karen
>
> That sounds good- I've always wanted to try those. The only thing I've
> made with crepes is a cake- crepes layered with lemon curd. Must have
> used about 30 of them!
>
>
>

What we used to do with crepes for breakfast is make a huge stack with
a little sugar sprinkled between and a scattering of raisins (the golden
kind). Almost all the sugar will melt from the heat of each fresh crepe
added to the stack and the raisins will soften up a bit, too. When
you've got your stack all finished you can either cut wedges like from a
layer cake or roll each up and serve to everyone. Sometimes we'd put
bits of crumbled bacon in a cooking crepe, too. It's an easy way to
make breakfast for many people and fun, too.

Melondy

On Mar 16, 11:22 am, Melondy > wrote:
> What we used to do with crepes for breakfast is make a huge stack with
> a little sugar sprinkled between and a scattering of raisins (the golden
> kind). Almost all the sugar will melt from the heat of each fresh crepe
> added to the stack and the raisins will soften up a bit, too. When
> you've got your stack all finished you can either cut wedges like from a
> layer cake or roll each up and serve to everyone. Sometimes we'd put
> bits of crumbled bacon in a cooking crepe, too. It's an easy way to
> make breakfast for many people and fun, too.

what a great idea.

These layered crepes recipes aren't of American-origin, are they? Are
you posting from France, perhaps?

Karen

On Mar 16, 11:13 am, "Karen" > wrote:
> On Mar 16, 10:57 am, "merryb" > wrote:
>
> > That sounds good- I've always wanted to try those. The only thing I've
> > made with crepes is a cake- crepes layered with lemon curd. Must have
> > used about 30 of them!
>
> A cake made out of layered crepes? How interesting! Is it like a tower
> of crepes or are they mixed up? How does it hold up and not slide
> around and how do you make the lemon curd?
>
> Karen

They were layered like a tower! It was also well chilled- and yes, it
slid a little, but not too badly. I don't have a lemon curd recipe
handy, but I'd be happy to email it to you later if you would like it.
About asking Melondy about it being French, I learned this recipe from
my French pastry teacher.

Karen wrote:
> On Mar 16, 11:22 am, Melondy > wrote:
>> What we used to do with crepes for breakfast is make a huge stack with
>> a little sugar sprinkled between and a scattering of raisins (the golden
>> kind). Almost all the sugar will melt from the heat of each fresh crepe
>> added to the stack and the raisins will soften up a bit, too. When
>> you've got your stack all finished you can either cut wedges like from a
>> layer cake or roll each up and serve to everyone. Sometimes we'd put
>> bits of crumbled bacon in a cooking crepe, too. It's an easy way to
>> make breakfast for many people and fun, too.
>
> what a great idea.
>
> These layered crepes recipes aren't of American-origin, are they? Are
> you posting from France, perhaps?
>
> Karen
>


Posting from New York....Born in Belgium. Moved to California as a child
but family has always kept to Belgian traditions and foods. Some things
were just too Amercian and/or weird for my mom. It was easier for them
to do Mexican and Creole than to cook American food. I love all kinds of
cooking, especially Asian. But there's something really specially about
the foods and dishes you grow up eating and loving. That's comfort food
and memories wrapped up in one for me. Eating crepes for breakfast was
something we did on weekends, no recipe, just an egg per person, big
glog of milk, few spoonfuls of flour, pinch of salt, beat with the
favorite big fork, and cook in the heavy steel pan with really sloping
sides that came from Belgium when we did. My mom used to make a stack
of crepes with the raisins to travel with. We could stop by the side of
the road at a pretty spot, take off the foil on the plate, roll up a
crepe, eat, lick your fingers, and we're done. Very handy and no
drive-up fast food ever involved :-)

Melondy

On Mar 16, 11:58 am, "merryb" > wrote:

> They were layered like a tower! It was also well chilled- and yes, it
> slid a little, but not too badly. I don't have a lemon curd recipe
> handy, but I'd be happy to email it to you later if you would like it.
> About asking Melondy about it being French, I learned this recipe from
> my French pastry teacher.

aha!

Karen wrote:
>
> Tried to make a crepes suzette last night for a friend. I had the
> crepes made ahead of time.
>
> Put together a mixture of orange zest, a little of the orange's juice,
> butter, sugar, vanilla, cointreau and when it boiled in the pan, added
> the crepe, folded the crepe twice and added a dash more cointreau and
> lit it with a match for a flame.
>
> It was fun. I think a little on the sweet side and I'm probably
> forgetting something else, too. Next time will try lemon in it.


I have tried several different recipes for crepes Suzettes and they have
always turned out nicely. Usually I use butter and sugar and add the orange
to that. If you use orange zest you don't need Cointreau. You can use
brandy instead. Lemon is a nice touch.


The next time you have leftover crepes try them for breakfast. Put a dollop
of plain yoghurt on the crepe, add some fresh fruit salad, roll it up and
drizzle honey over the crepe.

merryb wrote:
> I don't have a lemon curd recipe
> handy, but I'd be happy to email it to you later if you would like it.

Charlotte's is divine:

http://loveandcooking.blogspot.com/2...oms-lemon.html

Serene