"Fettuccine" Crêpes Suzette...oh, my...
Oh, Clever, Clever Dessert: "Fettuccine" Crêpes Suzette
by Victoria Challancin
As an avid reader of the Australian-based food blog, Not Quite Nigella, I have long known that creator Lorraine Elliot has an eye--an eye for great photos, an eye for the unusual, an eye for the perfect restaurant, and an eye for a great idea. One of her posts particularly grabbed me: "Fettuccine" Crêpes Suzette. Now here is an idea whose time has come! Pretty, tasty, and absolutely fun!
Lorraine started with a recipe from a cookbook called Poh's Kitchen, published by ABC Books. In this clever recipe, Poh makes dessert crepes, rolls and cuts them into fettuccine-like ribbons, sauces them like regular Crêpes Suzette...and voilà! A delicious and interesting dessert guaranteed to dazzle!
I have no idea how Lorraine adapted the original recipe as I don't own a copy of Poh's Kitchen, but whatever she did, she did it perfectly because I used her recipe, which you can find here, and simply garnished it with some beautiful fresh blueberries and strawberries.
In my cooking class for Mexican Cooks this week, we prepared a rather lavish Italian feast. For dessert, I chose this recipe for "Fettuccine" Crêpes Suzettes for our dessert. While I realize that Crêpes Suzettes are a classic French dessert, I thought serving them like a beautiful dish of pasta would make a perfect end to a perfect meal. And they did!
The crepes before they were plated...
The fruit garnish...just because it is so pretty
Angeles, with our dessert
We flamed the crepes in the pan instead of at the table, which is the traditional way of serving them.
Crêpes Suzette, the real deal, in a Paris restaurant in the 5th, September 2010
Flavors of the Sun Cooking School
San Miguel de Allende, México
©Victoria Challancin. All Rights Reserved.