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Culinary SOS

Vancouver's Own Suzette

June 19, 2002|CINDY DORN | TIMES STAFF WRITER

DEAR SOS: Could you please obtain the recipe for crepes suzette from the Hermitage restaurant on Robson Street in Vancouver, Canada? It is magnifique!

A. JACOBS

Culver City

DEAR A.: Chef-owner Herve Martin sent this to us. He's tres gentil.

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Send requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: cindy.dorn@latimes.com.

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Crepes Suzette Hermitage

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Active Work and Total Preparation Time: 1 hour

CREPES

2 tablespoons butter

1 cup flour

3 tablespoons sugar

1/8 teaspoon salt

1 1/4 cups milk

1 egg, lightly beaten

1 tablespoon oil

Melt the butter over medium heat in a small skillet and cook until light brown. Strain through a fine mesh strainer and discard the solids.

Sift together the flour, sugar and salt into a large bowl.

Mix the milk and egg together and stir into the dry ingredients. Add the butter and stir to mix well. Set aside to rest 15 minutes.

Heat a medium non-stick skillet over medium heat. Brush lightly with oil. Pour 1/4 cup of the batter into the skillet and tip back and forth to just coat the bottom. Cook until the edges just begin to turn brown and curl slightly, about 30 seconds.

Using a spatula to lift the edge, turn the crepe over and cook another 30 seconds.

Stack the finished crepes between sheets of parchment.

ORANGE SAUCE AND ASSEMBLY

Juice of 6 oranges

1/2 cup apricot jam

1/4 cup Grand Marnier

1/4 cup (1/2 stick) butter

1 teaspoon orange zest

Vanilla ice cream, for serving

1 orange, peeled and separated into segments

Bring the orange juice to a boil in a small saucepan. Add the apricot jam and cook to thicken, about 15 minutes. Add the Grand Marnier, butter and orange zest and simmer 5 more minutes.

To serve, place 1 small scoop of ice cream on each crepe. Fold the crepe in half, then fold in half again, to make a quarter. Put 2 crepes on each plate and warm in a 400-degree oven 1 minute.

Pour the sauce around the crepes and garnish each plate with 2 to 3 orange segments. Serve immediately before the ice cream melts.

4 servings. Each serving: 569 calories; 317 mg sodium; 109 mg cholesterol; 25 grams fat; 13 grams saturated fat; 75 grams carbohydrates; 8 grams protein; 1.46 grams fiber.

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