IUP faculty member Chef Clifford Klinger teaches culinary recruiter
Teresa how to make a classic dessert that is both simple to make and
elegant to serve. Enjoy the demonstration, and then try the Crêpes
Suzette recipe for yourself!
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Check out this simple, elegant dessert!
Print out a Crêpes Suzette recipe card. (PDF)
Wisk together the flour, salt, and eggs.
Mix in the milk to make a smooth batter.
Strain the batter through a fine sieve and whisk in the melted butter.
Cover and let rest for 30 minutes at room temperature.
Heat crêpe pan over moderate heat, lightly oil and swirl 2 to 3 tbsp of batter to coat the bottom of the pan.
Cook until the edges and the bottom of the crêpe are golden brown.
Flip over and cook one more minute.
Place crêpe on wire rack to cool.
Yield: 36 crêpes
Melt butter in the crêpe pan until it becomes frothy.
Add vanilla sugar and stir until dissolved.
Add orange rind and juices and bring to a simmer. Turn heat to low.
Add each crepê into the sauce one at a time, fold in half and then in half again, forming a triangle.
Continue until all crêpes for the order have been sauced and folded.
Warm liqueur and pour over crêpes and sauce; ignite with a long match.
When flames subside, place crêpes on dessert plate and serve.
Yield: 4 orders of Crêpes Suzette, 3 crêpes per order
*Vanilla Sugar can be made by adding one vanilla bean into 2 cups of granulated sugar. Cover tightly for one week. As sugar is removed, more sugar can be added as long as there is a vanilla fragrance.