Complimenting the European wine varietals at High Country Victoria’s Ros Ritchie wines cellar door, Essentials Megan Chalmers has put together a collection of French recipes to indulge in throughout the autumn and winter seasons. Stay tuned to Essentials for more classic French food recipes.
Crêpes Suzette with Vanilla MascarponeCrêpe BatterMethod
1. In a small saucepan, over medium heat, gently warm the milk and melt the butter. Remove from heat and allow to cool slightly.
2. In a large bowl add self-raising flour, skim milk powder and a pinch of salt; make a well in the middle and add the eggs.
3. Using an electric beater or hand beater, add the milk and melted butter and beat until a smooth batter has formed. Test the batter texture with a ladle, by lifting some of the batters and pouring it back into the bowl. The batter should be smooth and runny, neither too thick nor too watery thin.
4. Heat a 30cm nonstick crêpe pan or skillet over medium to high heat. Lightly coat with melted butter or a drop of sunflower oil. Add one-third of a cup, a medium-sized ladleful of batter to the pan and swirl to completely cover the bottom of the pan. Cook until the underside of crêpe is golden brown, 2 to 3 minutes.
8. Loosen the edge of the crêpe with a thin metal spatula, then quickly flip. Cook for an additional minute. Slide the crêpe out of the pan and paint with melted butter and repeat with the remaining batter. (Coat pan with additional butter or oil as needed.)
Suzette SauceMethodVanilla Bean Mascarpone Method To Flambé & Serve
1. Using a flambé pan (tableside), add 3-4 triangle-folded crêpes and soak a generous amount of Suzette sauce. Heat Grand Marnier and flambé. To do so, scratch a match and approach the hot sauce with alcohol. Flames will suddenly appear and after a few minutes the alcohol will burn off.
2. To serve, place the crêpes in the centre of a plate. Top with the Suzette sauce and several clementines or mandarines segments to garnish the crêpes. Add a large dollop of vanilla bean mascarpone and drizzle with an extra cap measure of Grand Marnier liqueur.
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