I finally set something on fire at culinary school. What a feeling! Can't believe it myself when I look at this image of my first Crepes Suzette, with no signs of black torchy ash or anything. But I assure you, I flamed it like I'd been playing with fire all my life (well actually . . . ).
In the international patisserie class one is introduced to the concept of crepe-making. There's nothing to it. You make a batter, you swirl it in a beautiful crepe pan, you set your crepes aside as you prepare the sauce, which is artfully done table side in restaurants that uphold the dessert showmanship traditions.
To channel Suzette, I took a little sugar into another pan and caramelized it, added a little butter, some julienned orange and lemon peels, a touch of orange liqueur and a little cognac for the big finale. You just voila the cognac into the pan (off heat for safety), tip the pan into the flame to introduce alcohol to the heat and whoosh, you're aflame and feeling clever.
Toss a bit of cinnamon into the flame like you're the Sorcerer's Apprentice, you know, swish and flick, and you'll get a sparkling affect they say is riveting at the table.
Where do you start? The taste makers at Bon Appetit published this basic crepe recipe. To do it the Suzette way, use this Crepes Suzette recipe.
Keep in mind if you leave out the sugar, you can use the crepes for many savory dishes, by coating them in a sauce, filling them with all manner of ingredients or stacking them and topping them to your heart's desire.
Can you make this in a dorm room: Yes, but don't set it afire. Leave off with the cognac.
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