Crepe suzette recipe non alcoholic

Combine the butter and sugar in a large frying pan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Crêpes Suzette. From the testing and retesting of several versions, she came up with what turned out to be the Holy Grail of sweet crêpes. She shared a few unusual tips that make these perfectly sweet crêpes stand out — and one very unusual ingredient.

Crêpes Suzette. The only thing that is certain is that it uses eggs, flour, sugar, butter, citrus and Cognac, and is flambéed in Grand Marnier. Some recipes call for a bewildering mix of liqueurs, others insist on separating the yolk from the white. Crêpe Suzette is to pour liqueur (usually Grand Marnier) over a freshly-cooked crêpe with sugar and ignite it.

This will make the alcohol in the liqueur evaporate, resulting in a fairly thick, caramelised sauce.

Crepes Suzette~ Crepes with Orange Sauce and No Alcohol

But in a dish like crepes Suzette, you want to taste the underlying flavors without as much of the alcohol distraction.The flash of heat from the burning alcohol causes chemical reactions.

Most recipes I try also add a little alcohol. Child suggests orange liqueur, rum or brandy, the last also endorsed by Pierre Koffman’s Memories of Gascony, in the form of armagnac, and by Olney in the form of cognac. I learnt whilst making crepes for crepe Suzette in the downtime around service at Gleneagles. (As a chef you can never not be busy and so we used to flip crepes on quiet nights or whilst we waited for things to pick up.The shallower pans which are used today are called Suzette pans. They resemble frying pans in shape and size and have a diameter of 23-30 cm with or without a lip.

Crepes Suzette Recipe : Bobby Flay : Food Network

Crepe Suzette, or rolled-up, cigar-style, the ingredients peeping from the ends. Often the recipe dictates the best way to fold or roll a crepe.