Suzette: Woman of Mystery

by Mark R. Vogel

It seems we'll never know whether Suzette was a little girl, a prince's mistress, an actress, a character in a play, or a princess herself.

Crepe is the French word for pancake. Crepes differ from traditional pancakes in that they are lighter, thinner and are utilized in both sweet and savory dishes. Crepes can be topped or filled and rolled with fruit, meat, cheese, or vegetables.

They are often accompanied by some kind of sauce and form the basis of an appetizer or main course. Crepes Suzette are sweet crepes accompanied by an orange flavored butter sauce, and flambéed with orange liqueur.

Crepes are trickier to make than traditional pancakes. For pancakes, you basically just mix the batter and then simply plop dollops of it onto a hot griddle. Not so for crepes.

Unlike pancake batter where some lumps are of no consequence, crepe batter must be smooth and more fluid, like the consistency of heavy cream. This is why some chefs use a blender.

Next, the batter should be rested in the refrigerator for two hours. This allows for the flour particles to expand in the liquid and facilitates the dissipation of air bubbles.

Both of these processes create a lighter, thinner, and tender batter. If the batter thickens upon resting, add a little water until the desired consistency is achieved. The final point of departure from pancakes is the cooking vessel employed.

Crepe batter is not ladled onto a griddle but into a crepe pan, a shallow, round frying pan specifically designed for making crepes. If you don't have a crepe pan you may employ a non-stick eight inch skillet.

BASIC CREPE RECIPE (Makes about 16 crepes)