Crêpes Suzette

Crêpes Suzette 香橙火焰可麗餅    應該是世界上裡最有名的可麗餅

溫熱的焦糖橘子奶油醬汁配合著薄軟細緻的可麗餅

最後再澆上Grand Marnier 柳橙干邑燃出美麗的藍色焰光

當火焰停止舞動後    軟綢般溫熱且帶有橘子酒香的可麗餅就完成了

充分的滿足了饕客的視覺嗅覺味覺    是一道深具表演性質的甜點







這道經典的可麗餅    是來自一個十四歲菜鳥侍者Henri Carpentier的美麗失誤

他在回憶錄Life A La Henri 裡寫著


It was quite by accident as I worked in front of a chafing dish that the cordials caught fire
 I thought I was ruined. The Prince and his friends were waiting. How could I begin all over? 
I tasted it. It was, I thought, the most delicious melody of sweet flavors I had every tasted
I still think so. That accident of the flame was precisely what was needed to bring all those various instruments into one harmony of taste . . . 
He ate the pancakes with a fork; but he used a spoon to capture the remaining syrup. 
He asked me the name of that which he had eaten with so much relish. 
I told him it was to be called Crepes Princesse. 
He recognized that the pancake controlled the gender and that this was a compliment designed for him but he protested with mock ferocity that there was a lady present. 
She was alert and rose to her feet and holding her little shirt wide with her hands she made him a curtsey. ‘Will you,’ said His Majesty, ‘change Crepes Princesse to Crepes Suzette?’
Thus was born and baptized this confection, one taste of which, 
I really believe, would reform a cannibal into a civilized gentleman. 
The next day I received a present from the Prince, a jeweled ring, a panama hat and a cane.

喔買尬    幸好王子為了取悅女伴而幫這道可麗餅改了名字

不然王妃/公主可麗餅聽起來實在平凡到一整個不行ㄚ

Crêpes Suzette



Crêpes Batter - 可麗餅麵糊 
(Makes 12 Crêpes)


材料


麵粉 Plain Flour                   100 g
蛋 Eggs                                    3 ea
蛋黃 Egg Yolk                        1 ea
牛奶 Milk                            175ml
細砂糖 Caster Sugar            1 Tsp
鹽 Salt                               1 Pinch
水 Water                               75 ml

澄清奶油 Clarified butter (Ghee)  (for Cooking)     25g



作法


1.        麵粉與鹽糖一起過篩兩次, 加入蛋與蛋黃,拌打至均勻

2.        加入牛奶與水攪打至滑順無顆粒

3.        用濾網過濾後靜置 30分鐘

4.        用直徑15-17cm平底鍋,均勻抹上薄薄一層澄清奶油

5.        開中火,鍋子熱了後澆上一匙麵糊,轉動鍋子使麵糊均勻成一薄餅

6.        加熱約兩分鐘,等到邊邊稍微有點淡褐色,翻面再煎一分鐘,就是一張Crepe.

7.        重複這個步驟直到麵糊用完為止.


煎好的Crape如果用不完,可以疊起來後用鋁箔紙包起,再放入密封袋,要用時室溫解凍就OK了




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今年Mid-Year Sale買的超可愛可麗餅專用平底鍋,底部還有可愛的圖案



Sauce 醬汁


材料


方糖 Sugar Cubes                                      4 ea
橘子 Oranges                                          800 g
香草細砂糖 Vanilla Sugar                     3 Tsp
香橙干邑 Grand Marnier                      75 ml 
澄清奶油 Clarified butter/Ghee             40g


作法


1.        將一個橘子的皮小心削下, 切掉內層白色部份,將皮切成細絲,再將其果肉取出

2.        將剩下的橘子榨汁, 得約300ml 的果汁

3.        方糖浸一點橘子汁然後用湯匙壓碎備用

4.        開小火,將澄清奶油放入鍋中,加入方糖與香草細砂糖

5.        加熱兩分鐘後,緩慢的加入橘子汁,橘子皮絲,將火轉成中火,將醬汁收至 1/3

6.        將可麗餅放入鍋中兩面均勻沾上醬汁,用叉子折成1/4,同樣步驟共做三張,一起加熱2分鐘

7.        倒入香橙干邑,小心傾斜鍋子,讓火苗進入鍋中將酒燃起
(由於有這個步驟,所以千萬不要用內面有塗料/鐵氟龍的鍋子來做這道甜點)

8.        等鍋中的火熄滅後,就可以先將香橙可麗餅盛盤

9.        再澆上橙皮醬汁,最後再放上橘子果肉,依個人喜好加上鮮奶油或香草冰淇淋


溫熱的香橙可麗餅配上冰涼的香草冰淇淋是絕佳的組合喔!








今天用的是正當令,顏色像紅寶石,味道超級香甜多汁的Naval Ruby Orange
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Crêpes Suzette的桌前服務的表演方式有很多種

可麗餅與橙皮絲是必須要先準備好的    果汁則可以現切現擠或事先榨好

讓火燄直接在鍋子裡與可麗餅一起燃燒是最直接的方法

而將柑橘皮削成長螺旋狀高舉    用湯匙盛著燃燒著的干邑慢慢從上端往下澆

讓帶著橙皮香氣的火燄干邑順著螺旋滴在可麗餅上

乍看似一條蜿蜒的火龍    也是另一種很有看頭的表演   

學生時期我在飯店實習的時候    這道Crêpes Suzette是餐廳裡最受歡迎的甜點

只要有一桌開始點    接下來就會引發連環效應

就因為可以看表演    所以幾乎每桌都會有客人想點   

剛開始serve的時候真的是笨手笨腳    緊張到手忙腳亂    還差點引火自焚

有道是熟能生巧    半個月後我已經能一邊玩火    還一邊與客人談笑風生

   當客人為了舞動的藍色火焰及美味可麗餅發出驚嘆聲的時候

我也不禁打從心底得意了起來

Crêpes Suzette    真是一道魔力滿分的甜點啊