First time I've tried this. Used Julia Child's recipe.

On the positive side, I was thrilled at how easy it was to flip a
crepe. I expected it to go flying across the kitchen, but it
practically flipped itself. Makes you feel like a real cook! The
recipe said I've should have been able to make 6 or 7 crepes, but I
was only able to get 4, which makes me think mine were a bit thick.
Mine were about 1/16 of inch thick and I have a hard time believing
they should be even thinner. I guess I've never seen a real crepe up
close.

On the negative side, Julia didn't offer any advice about the
temperature for the flambe pan, in which butter and sugar were being
heated. I chose medium, which was a mistake. While dredging the
crepes in the melted butter, the butter started turning
brown...rapidly. By the time I had finished lighting off the Cognac,
the crepes were a bit burned on the bottom, which obviously detracted
from the flavor.

Even ignoring the burnedness, I'm not sure how appealing I found soggy
crepes. In another book, the picture looks crisper, but I can't see
how they achieved that from their recipe.

Experimenting, I found the sugar will caramelize on low, so that's
probably the setting I should have used for the flambe pan.

Greg Esres wrote:

> First time I've tried this. Used Julia Child's recipe.
>
> On the positive side, I was thrilled at how easy it was to flip a
> crepe. I expected it to go flying across the kitchen, but it
> practically flipped itself. Makes you feel like a real cook! The
> recipe said I've should have been able to make 6 or 7 crepes, but I
> was only able to get 4, which makes me think mine were a bit thick.
> Mine were about 1/16 of inch thick and I have a hard time believing
> they should be even thinner. I guess I've never seen a real crepe up
> close.

I have not seen JC's crepes Suzette recipe but the recipes I have used
usually yield at least two dozen. I like to make a bunch of crepes ahead
of time and then freeze the extras.

> On the negative side, Julia didn't offer any advice about the
> temperature for the flambe pan, in which butter and sugar were being
> heated. I chose medium, which was a mistake. While dredging the
> crepes in the melted butter, the butter started turning
> brown...rapidly. By the time I had finished lighting off the Cognac,
> the crepes were a bit burned on the bottom, which obviously detracted
> from the flavor.

It has been a while since I made them but I seem to recall preparing the
butter and sugar with orange juice, orange zest and a squeeze of lemon
juice and then taking it off the heat for the dredging and folding part.
Every time I have made them they have turned out very well.

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!

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.

Dave Smith wrote:

<<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. >>

Actually, my baking book gives a procedure for doing the sauce all
ahead of time, even the flambeing. That way, you just spoon it on.

<<You can also fill them with cream, pastry cream or ice cream. >>

My baking book gives a recipe for "Suzette Souffle" where you put
orange flavored cream inside the crepe.

I don't think I've ever eaten a professionally prepared crepe, so I
have trouble envisioning their playing a strong role in any dessert
that I can think of. I need pictures. :-)

Greg Esres wrote:

> <<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. >>
>
> Actually, my baking book gives a procedure for doing the sauce all
> ahead of time, even the flambeing. That way, you just spoon it on.
>
> <<You can also fill them with cream, pastry cream or ice cream. >>
>
> My baking book gives a recipe for "Suzette Souffle" where you put
> orange flavored cream inside the crepe.
>
> I don't think I've ever eaten a professionally prepared crepe, so I
> have trouble envisioning their playing a strong role in any dessert
> that I can think of. I need pictures. :-)

Many years ago I bought a crepe cook book, one of the few speciality
cookbooks that I really made use of, The pictures are handy because they
enhance the verbal description of the process as well as showing what the
crepes should look like.

As far as I remember, I have only had crepes once or twice in a
restaurant and once from a street vendor in Paris.

On Sun, 18 May 2008 13:30:42 -0700 (PDT), Greg Esres
> wrote:

>Dave Smith wrote:
>
><<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. >>
>
>Actually, my baking book gives a procedure for doing the sauce all
>ahead of time, even the flambeing. That way, you just spoon it on.
>
><<You can also fill them with cream, pastry cream or ice cream. >>
>
>My baking book gives a recipe for "Suzette Souffle" where you put
>orange flavored cream inside the crepe.
>
>I don't think I've ever eaten a professionally prepared crepe, so I
>have trouble envisioning their playing a strong role in any dessert
>that I can think of. I need pictures. :-)

I had a professionally prepared crepe at The French Pastry Shop at the
La Fonda in Santa Fe, New Mexico. Here are a couple of photos.
http://i27.tinypic.com/2414arn.jpg

inside the crepe
http://i27.tinypic.com/2rruglk.jpg

It was nice and thin but still had body and flavor.

koko
---
http://www.kokoscorner.typepad.com
updated 5/11
"There is no love more sincere than the love of food"
George Bernard Shaw

wrote:
>
(snippididdies)
>
> I had a professionally prepared crepe at The French Pastry Shop at the
> La Fonda in Santa Fe, New Mexico. Here are a couple of photos.
> http://i27.tinypic.com/2414arn.jpg
>
> inside the crepe
> http://i27.tinypic.com/2rruglk.jpg
>
> It was nice and thin but still had body and flavor.
>
> koko
> ---
> http://www.kokoscorner.typepad.com
> updated 5/11


OMG! I just died and went to heaven just by viewing Koko's photos!
Raspberries are my fave, and I never knew crepes suzette could use those
instead of the usual fruit (er, duh!). Dang! More fantastic photos,
Koko. Thanks for sharing.

Sky, who now has a yen for raspberries and cream!

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Sun, 18 May 2008 18:33:11 -0500, Sky >
wrote:

wrote:
>>
>(snippididdies)
>>
>> I had a professionally prepared crepe at The French Pastry Shop at the
>> La Fonda in Santa Fe, New Mexico. Here are a couple of photos.
>> http://i27.tinypic.com/2414arn.jpg
>>
>> inside the crepe
>> http://i27.tinypic.com/2rruglk.jpg
>>
>> It was nice and thin but still had body and flavor.
>>
>> koko
>> ---
>> http://www.kokoscorner.typepad.com
>> updated 5/11
>
>
>OMG! I just died and went to heaven just by viewing Koko's photos!
>Raspberries are my fave, and I never knew crepes suzette could use those
>instead of the usual fruit (er, duh!). Dang! More fantastic photos,
>Koko. Thanks for sharing.
>
>Sky, who now has a yen for raspberries and cream!

Thank you for your nice comments Sky.
These were not suzette style, just a two berry crepe and they were
delicious. If I remember right there were strawberries in there also.
The last time I made crepes I spread them with marscapone cheese and
filled with some fresh fruit, I think it was blueberries.

Crepes make great savory dishes also. I made Barb's Grateau-de-crepes
au Epinards. This is a link to my food blog that shows the steps.
http://preview.tinyurl.com/5cywsq

This reminds me I need to re-stock the freezer with more crepes.

koko





---
http://www.kokoscorner.typepad.com
updated 5/11
"There is no love more sincere than the love of food"
George Bernard Shaw

koko wrote:

<<I had a professionally prepared crepe at The French Pastry Shop at
the>>

Thanks for the photos. Um, do you take pictures of ALL your
meals? :-)

wrote:
>
> On Sun, 18 May 2008 18:33:11 -0500, Sky >
> wrote:
>
> wrote:
> >>
> >(snippididdies)
> >>
> >> I had a professionally prepared crepe at The French Pastry Shop at the
> >> La Fonda in Santa Fe, New Mexico. Here are a couple of photos.
> >> http://i27.tinypic.com/2414arn.jpg
> >>
> >> inside the crepe
> >> http://i27.tinypic.com/2rruglk.jpg
> >>
> >> It was nice and thin but still had body and flavor.
> >>
> >> koko
> >> ---
> >> http://www.kokoscorner.typepad.com
> >> updated 5/11
> >
> >
> >OMG! I just died and went to heaven just by viewing Koko's photos!
> >Raspberries are my fave, and I never knew crepes suzette could use those
> >instead of the usual fruit (er, duh!). Dang! More fantastic photos,
> >Koko. Thanks for sharing.
> >
> >Sky, who now has a yen for raspberries and cream!
>
> Thank you for your nice comments Sky.
> These were not suzette style, just a two berry crepe and they were
> delicious. If I remember right there were strawberries in there also.
> The last time I made crepes I spread them with marscapone cheese and
> filled with some fresh fruit, I think it was blueberries.
>
> Crepes make great savory dishes also. I made Barb's Grateau-de-crepes
> au Epinards. This is a link to my food blog that shows the steps.
> http://preview.tinyurl.com/5cywsq
>
> This reminds me I need to re-stock the freezer with more crepes.
>
> koko
>
> ---
> http://www.kokoscorner.typepad.com
> updated 5/11
> "There is no love more sincere than the love of food"
> George Bernard Shaw\

I'm drooling again thinking about how the recipe for the crepes' filling
could be adjusted for seafood such as shrimp & crab (I almost typed
crimp & shrab! <G>)! Thanks for sharing yet more of your culinary
adventures, Koko!

Sky, who's hungry and regets it's a bit on the late side to dine

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

On Sun, 18 May 2008 18:17:19 -0700 (PDT), Greg Esres
> wrote:

>koko wrote:
>
><<I had a professionally prepared crepe at The French Pastry Shop at
>the>>
>
>Thanks for the photos. Um, do you take pictures of ALL your
>meals? :-)

You don't ?

koko
---
http://www.kokoscorner.typepad.com
updated 5/11
"There is no love more sincere than the love of food"
George Bernard Shaw

On Sun 18 May 2008 06:17:19p, Greg Esres told us...

> koko wrote:
>
> <<I had a professionally prepared crepe at The French Pastry Shop at
> the>>
>
> Thanks for the photos. Um, do you take pictures of ALL your
> meals? :-)

The better to remember them by.

--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/18(XVIII)/08(MMVIII)
-------------------------------------------
Today is: Trinity Sunday
Countdown till Memorial Day
1wks 3hrs 55mins
-------------------------------------------
Auntie Em: Hate you, Hate Kansas, Took
the dog - Dorothy
-------------------------------------------

On Sun 18 May 2008 06:25:18p, Sky told us...

> wrote:
>>
>> On Sun, 18 May 2008 18:33:11 -0500, Sky >
>> wrote:
>>
>> wrote:
>> >>
>> >(snippididdies)
>> >>
>> >> I had a professionally prepared crepe at The French Pastry Shop at
the
>> >> La Fonda in Santa Fe, New Mexico. Here are a couple of photos.
>> >> http://i27.tinypic.com/2414arn.jpg
>> >>
>> >> inside the crepe http://i27.tinypic.com/2rruglk.jpg
>> >>
>> >> It was nice and thin but still had body and flavor.
>> >>
>> >> koko
>> >> ---
>> >> http://www.kokoscorner.typepad.com updated 5/11
>> >
>> >
>> >OMG! I just died and went to heaven just by viewing Koko's photos!
>> >Raspberries are my fave, and I never knew crepes suzette could use
those
>> >instead of the usual fruit (er, duh!). Dang! More fantastic photos,
>> >Koko. Thanks for sharing.
>> >
>> >Sky, who now has a yen for raspberries and cream!
>>
>> Thank you for your nice comments Sky.
>> These were not suzette style, just a two berry crepe and they were
>> delicious. If I remember right there were strawberries in there also.
>> The last time I made crepes I spread them with marscapone cheese and
>> filled with some fresh fruit, I think it was blueberries.
>>
>> Crepes make great savory dishes also. I made Barb's Grateau-de-crepes
>> au Epinards. This is a link to my food blog that shows the steps.
>> http://preview.tinyurl.com/5cywsq
>>
>> This reminds me I need to re-stock the freezer with more crepes.
>>
>> koko
>>
>> ---
>> http://www.kokoscorner.typepad.com
>> updated 5/11
>> "There is no love more sincere than the love of food"
>> George Bernard Shaw\
>
> I'm drooling again thinking about how the recipe for the crepes' filling
> could be adjusted for seafood such as shrimp & crab (I almost typed
> crimp & shrab! <G>)! Thanks for sharing yet more of your culinary
> adventures, Koko!
>
> Sky, who's hungry and regets it's a bit on the late side to dine
>

I can tell you it's very good with either a Thermidor or Mornay sauce.

--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/18(XVIII)/08(MMVIII)
-------------------------------------------
Today is: Trinity Sunday
Countdown till Memorial Day
1wks 3hrs 55mins
-------------------------------------------
Auntie Em: Hate you, Hate Kansas, Took
the dog - Dorothy
-------------------------------------------

On May 18, 3:30*pm, Greg Esres > wrote:
> Dave Smith wrote:
>
> <<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. *>>
>
> Actually, my baking book gives a procedure for doing the sauce all
> ahead of time, even the flambeing. *That way, you just spoon it on.
>
> <<You can also fill them with cream, pastry cream or ice cream. >>
>
> My baking book gives a recipe for "Suzette Souffle" where you put
> orange flavored cream inside the crepe.
>
> I don't think I've ever eaten a professionally prepared crepe, so I
> have trouble envisioning their playing a strong role in any dessert
> that I can think of. *I need pictures. *:-)

Here is my absolute favorite crepe recipe - I don't have pictures,
sorry, but I think you should be able to imagine what they look
like. ;-)

Crepes Frangipani (from BH & G Desserts)

Almond Cream Filling:

1 C. sugar
1/4 C. all-purpose flour
1 C. milk

2 eggs
2 egg yolks

3 T. butter
2 tsp. vanilla
1/2 tsp. almond extract
1/2 C. ground toasted blanched almonds

Mix sugar and flour. Add milk; cook and stir until thick, then
continue cooking and stirring 1 or 2 minutes longer. Beat the eggs
and the egg yolks slightly; stir some of the hot mixture into the eggs
and then return it to the hot mixture.

While stirring, bring just to a boil and remove from heat. Stir in
remaining ingredients. Cool to room temperature. Chill if not to be
used promptly.

To serve:

Spread about 2 T. of almond cream filling on unbrowned side of each
crepe; roll up and place folded side down in a buttered 13 x 9 x 2-
inch baking dish.
Brush the crepes with melted butter and heat in a moderate oven (350
deg. F.) for about 20 to 25 minutes or until hot. Sift confectioners'
sugar over all and sprinkle tops of crepes with grated unsweetened
chocolate or larger chocolate curls. Serve warm with whipped cream.
Makes about 10 crepes, or 5 servings (2 crepes per serving).

N.

In article >,
wrote:

> On Sun, 18 May 2008 18:17:19 -0700 (PDT), Greg Esres
> > wrote:
>
> >koko wrote:
> >
> ><<I had a professionally prepared crepe at The French Pastry Shop at
> >the>>
> >
> >Thanks for the photos. Um, do you take pictures of ALL your
> >meals? :-)
>
> You don't ?
>
> koko
> ---
> http://www.kokoscorner.typepad.com


EXcellent response! LOL!
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

On Mon, 19 May 2008 17:46:58 -0500, Melba's Jammin'
> wrote:

>In article >,
> wrote:
>
>> On Sun, 18 May 2008 18:17:19 -0700 (PDT), Greg Esres
>> > wrote:
>>
>> >koko wrote:
>> >
>> ><<I had a professionally prepared crepe at The French Pastry Shop at
>> >the>>
>> >
>> >Thanks for the photos. Um, do you take pictures of ALL your
>> >meals? :-)
>>
>> You don't ?
>>
>> koko
>> ---
>> http://www.kokoscorner.typepad.com
>
>
>EXcellent response! LOL!

Thank you <modest bow>

koko
---
http://www.kokoscorner.typepad.com
updated 5/11
"There is no love more sincere than the love of food"
George Bernard Shaw

On Mon 19 May 2008 06:45:45p, told us...

> On Mon, 19 May 2008 17:46:58 -0500, Melba's Jammin'
> > wrote:
>
>>In article >,
wrote:
>>
>>> On Sun, 18 May 2008 18:17:19 -0700 (PDT), Greg Esres
>>> > wrote:
>>>
>>> >koko wrote:
>>> >
>>> ><<I had a professionally prepared crepe at The French Pastry Shop at
>>> >the>>
>>> >
>>> >Thanks for the photos. Um, do you take pictures of ALL your meals?
>>> >:-)
>>>
>>> You don't ?
>>>
>>> koko
>>> ---
>>> http://www.kokoscorner.typepad.com
>>
>>
>>EXcellent response! LOL!
>
> Thank you <modest bow>
>
> koko

I think it's a great idea. I just rarely remember to do it.


--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/19(XIX)/08(MMVIII)
-------------------------------------------
Today is: Victoria Day (Sovereign's birthday)
Countdown till Memorial Day
6dys 3hrs 45mins
-------------------------------------------
Cats must use their female human's
chest as a springboard.
-------------------------------------------