crepes suzette

Discussion in 'Pastries & Baking' started by lunica, Apr 15, 2012.

  1. lunica

    lunica

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    I was wondering if anybody knows, how many different techniques there are to flabe crepes Suzette?
     
  2. chefedb

    chefedb

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    Only the right way. Crepe folded in quarters then lightly added to pan of sauce for a minute then put on heated late and sauce drizzled over. And made tableside not in kitchen
     
  3. kuan

    kuan Moderator Staff Member

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    The crepes should be folded one at a time while in the sauce and then removed.  Then they should be put back in the pan and reheated with the sauce then flambed.  Some restaurants are very particular about this, some are not.  It adds another step and a few minutes to the process. 
     
    Last edited: Apr 15, 2012
  4. chefross

    chefross

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    The question about how many techniques there are has a valid point to make.

    Making Crepes is a show in and of itself, so many times you'll find different technique displayed, all for your entertainment.

    As with anything the flaming part can be done very flambouyantly  ( if you'll pardon the pun) or with little show at all.

    Warming the flaming alcohol in a ladle, igniting it, turning down the lights so all you see, is the blue flame being poured onto the saute pan from the ladle can be quite entertaining.

    Some presenters will simply add the liquor, and tilt the pan slightly into the flame to get it started.
     
  5. lunica

    lunica

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    So basically, it's just about either you fold them before you put them into the sauce, or in the sauce. I guess it doesn't add nothing to the taste of a crepe itself ?

    I was checking some youtube video's and noticed, that some put sugar into a pan first and caramelize it, others melt butter first. I assume that doesn't matter also. Probably easier to burn the sugar, though and spoil the taste.
     
    Last edited: Apr 15, 2012
  6. kuan

    kuan Moderator Staff Member

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    Bananas foster is really cool.  You get a cinnamon shaker and sprinkle it from above the flames.  The oils light on fire and you have a little fireworks show at the table.  People love it!

    I long to have this kind of a restaurant where the servers do half the work.  LOL!  ;) 
     
    Last edited: Apr 15, 2012
  7. kuan

    kuan Moderator Staff Member

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    Yeah don't burn the sugar.
     
  8. lunica

    lunica

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        Thank you all so much, for your input /img/vbsmilies/smilies/smile.gif
     
        I will definitely try to do this at home, see how it goes. Should probably have a fire extinguisher ready just in case. /img/vbsmilies/smilies/biggrin.gif