A dessert as synonymous with France as the Eiffel tower, which I have combined with our very own home grown brand of ice cream, ‘Chubby cheeks’, and that too the very original and absolutely delicious ‘Holy Cannoli’ flavour that is in a league of its own.
Usually the most difficult, or rather tricky part of this recipe, is the making of the crepes, BUT with my latest acquisition, an electric crepe maker, easily available for purchase on Amazon, it has become super simple, and so I hereby take you through the making and assembly of Classic Crepes Suzette, Chubby Cheeks Creamery ‘Holy Cannoli’ Ice cream.
First and foremost, gather the ingredients for the batter (IMAGE 1); I am using a half recipe that will yield four portions of 2 crepes each, i.e. 8 crepes.
YIELD: 8 crepes
- 1 large egg
- ¼ cup milk
- ¼ cup water
- ⅛ teaspoon salt
- ½ cup all-purpose flour
- 1 tablespoon melted butter
Step 1 is to whisk the egg, milk, water and salt together (STEPS 1 TO 4).
Then melt down the butter (STEP 5) and add the flour and butter (STEPS 6 & 7) and whisk until smooth (STEPS 8 & 9).
Next, pour the batter into the shallow container (STEP 10) that comes with the crepe maker, plug in the crepe maker & switch it on (STEP 11), and let it heat for exactly three minutes, until smoking, then switch it off (STEP 12), turn it upside down and dip it only slightly into the batter for 3 seconds (STEP 13), then flip over again and place it on your counter (STEP 14) and after 20 seconds, peel off the crepe (STEP 15) folding it into a half moon shape (STEP 16), and then fold again into a triangle (STEP 17) and reserve. Repeat with the remaining batter (STEP 18).
Next up the sauce for Classic Crepes Suzettes, Chubby Cheeks Holy Cannoli Ice Cream …
YIELD: 4 PORTIONS
- 1 tablespoon grated orange zest
- ½ cup orange juice
- ¼ cup caster sugar
- ¼ cup melted butter
- 1½ tablespoons cognac/brandy
- ½ tablespoon Grand Marnier liquor
First gather your ingredients (STEP 1), then grate the orange zest (STEP 2), and melt the butter (STEP 3). Then put the sugar and melted butter in a non-stick pan over low heat (STEPS 4 & 5), stir continuously (STEP 6), and as soon as it is beginning to caramelize, add the zest, cook it out for 30 seconds (STEPS 7 & 8), then add the orange juice (STEP 9) and whisk and let it simmer (STEP 10) and reduce until it begins to thicken (STEP 11).
Then take the pan off the heat and add the alcohols (STEP 12), return the pan to the heat and reduce for a couple of minutes more (STEP 13). Then add the crepes (STEP 14 – you can do this four at a time, or else all eight at a time by dividing the sauce into two large pans) flip once to soak both sides (STEP 15), lift and place onto your serving plates (STEPS 16 & 17), further reduce the sauce until almost syrupy, spoon some over the crepes and around (STEP 18), garnish with edible flowers, place a small bowl of ice cream on one corner and there you have a most delicious and quintessentially French dessert, with a ‘Made in India’ chaperone: Classic Crepes Suzettes, Chubby Cheeks Holy Cannoli Ice Cream (FINAL IMAGE).
Final Image