Fiction-Food Café

January 26, 2018

Crêpe Suzette | Downton Abbey

(Originally posted February 2015 for Fiction Kitchen Podcast Episode 8.)
From "Downton Abbey" season 2, episode 1.

Note: The recipe below is based on a recipe from Bobby Flay but I made it non-alcoholic (especially better if your dog happens to get a hold of it!). If you'd like to make the alcoholic version, use only one tablespoon of orange juice in the crepes part and add in one tablespoon of Grand Marnier (or other orange liqueur). For the sauce, stir in two tablespoons of the liqueur once it's removed from the heat.

Crêpe Suzette 
(non-alcoholic version, see note above for adding alcohol)

For the Crêpes
1 1/2 Cups Flour
Pinch of Salt
3 Eggs
1/2 Cup Sugar
1 1/2 Cup Milk + a little more as needed
2 Tbsp. Orange Juice
1 Tbsp. Fresh Orange Zest
1 tsp. Vanilla Extract
Butter (for the pan)

In a medium bowl, whisk together the flour & salt. In a large mixing bowl, mix the eggs & sugar until they become fully combined & a little bit paler in color. Whisk in the milk, orange juice, zest, & vanilla until everything is well combined. If the mixture seems too thick, add in a little more milk. Cover the batter with plastic wrap & refrigerate for 30 minutes.

Heat a small to medium-small pan over medium heat & coat with butter. Once the butter is just melted, pour in 1/4 - 1/3 cup of batter & quickly swirl around to reach the edges of the pan & create a thin circle. Cook on one side for about 45 seconds & then flip & cook for 20-30 seconds more. Remove to a plate & continue making crepes until the batter is used up.

For the Sauce
2 Cups Orange Juice
3 Tbsp. Sugar
2 tsp. Fresh Orange Zest
Several Orange Sections (for garnish)
Whipped Cream (homemade recipe here)

In a medium pan over high heat, bring the orange juice to a boil. Turn the heat to low & add in the sugar & zest & then stir until the sugar melts. Continue to simmer until the sauce thickens a little & then remove from the heat.

One at a time, place the crêpe in the pan of sauce & swirl them around on both sides until fully coated. Using a fork, fold the crêpe in 1/2 & then 1/2 again until they are all triangles. Remove to a serving plate, two to a plate. Place a generous dollop of whipped cream alongside the crêpes on each plate. Coat the orange sections in the remaining sauce & use as garnish. Store any left over crêpes in a plastic container & refrigerate.

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