Oh boy, I’ve a new trick up my sleeve! Crêpes!
I got the idea while watching an episode of BBCA’s “Gordon Ramsay’s F Word,” the show which takes place in Ramsay’s F Word restaurant. The chef allows teams of participants to cook simple, but elegant 3-course meals in his kitchen, to be served to 50 guests who vote the courses up or down. If it’s good, the customer pays for it; if it’s bad, they ain’t payin’. The flashy crêpes Suzzette were featured on this particular episode. Once the crêpe has cooked, sugar and a liqueur (like Triple Sec, Cointreau or Grand Marnier) are poured over top and lit on fire to caramelize. This little trick is commonly done table-side for the ooohs and aahhhhs.
I preferred to go my own route, beginning with homemade crêpes. You can actually purchase pre-made crêpes at some grocery stores, but that’s just criminal. Because it is this easy.
Here’s what you’ll need. According to the recipe, this makes 4 servings, but I got 6 crêpes out of it.
1 cup all-purpose flour
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted (I used Smart Balance 67% Buttery Spread)
* add a splash of vanilla extract for sweet crêpes; if you’re making savory, omit it.
Whisk together the eggs and mix with the flour.
Gradually pour in the milk-water mixture. Finally add the salt and melted butter.
Over medium high heat, line the pan with a thin layer of oil. Follow that with a 1/4 cup of crêpe batter. Tilt the pan until the batter forms a thin, even coat.
Cook on one side for about 2 minutes until edges begin to brown and loosen easily with a spatula.
Flip and cook the reverse side.
With all of the blank slates complete, it’s time to think about toppings. The options are endless here: Nutella/banana would have been my go-to if I had those items on hand, but I know better than to purchase Nutella and expect it to stay around long. So I went with raspberries, and Hershey’s syrup with powdered sugar. Place a spoonful of raspberries, or any other filling, on a quarter of the crêpe and fold in half twice. Or you can roll it.
I stored my leftovers in an airtight container and they kept nicely. The next day, sans camera, I macerated farmer’s market fresh strawberries in a good balsamic vinegar and home-grown basil leaves. After a couple of hours in the fridge, I topped a microwaved homemade crêpe with something equally as delicious.