Tag: Crepe

La Crêpe Suzette, the story of a sweet mistake – Italian Cuisine

La Crêpe Suzette, the story of a sweet mistake

A very lucky mistake, but certainly delicious. What is that? There Crepe Suzette, this is how the famous French crepe with the secret ingredient was baptized: the liquor.

Born within the the principality of Monaco, as well as having its own princely origin its story is truly bizarre. In fact, it is said that these crepes were born by mistake in 1896, at Café de Paris of Montecarlo, from Henry Charpentier assistant of Auguste Escoffier, the greatest chef of the time. It seems that Charpentier had been entrusted with the important task of preparing a crepe for Eduardo VIII, Prince of Galles. The strong emotion made Henry a bit clumsy enough to accidentally drop some liqueur into the pan of crepes which naturally ignited in contact with the gas. From this mistake, which, however, we can consider almost miraculous, an amazing dessert was born which Henry also served to the prince. Charpentier's Lecrêpe appealed to Eduardo VIII so much that he even did not hesitate to ask for an encore. Thus the Charpentier crêpes took the name of Suzette, in honor of daughter of a friend of the prince who was at the table with him.

As they say, not all evils come to harm, indeed, in this case a masterpiece has been created: a delicious and refined dessert, ideal to offer even after a formal dinner, or simply to indulge in a moment of unique sweetness. A classic French crepe served with a caramelized butter and sugar sauce, orange zest and lemon juice, with the final addition of the "secret and amazing" ingredient: Il Grand Marnier, liqueur used to make flambé, born in 1880 and composed of various Cognac, essences of orange and other ingredients.

For the French, crêpe has always been a symbol of alliance and friendship, a sweet pride for the French patisseries. It is the afternoon snack shared with the best friend, it is the reward after a long walk, it is the sweet that you prepare with love for your boyfriend on Sunday morning. It also seems that there is a nice custom in the days of Candlemas he was born in Shrove Tuesday of Carnival to make a wish while the crepes are turned, just as if they were a food full of hope and that gives so much affection. Have you ever tried?


But do you know that there are precise rules for preparing them? Keep in mind the "canonical" flight crêpe, which floats elegantly in the air and then falls back into the pan. You have understood? Here: the secret is the precise movement of the wrist. It is easy to learn, but beware, it does not go wrong with the measures. The crepe should rise at least six inches from the pan. The trick for a successful insured

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Recipe Crepe cake with buckwheat, taleggio cheese and mushrooms – Italian Cuisine

Recipe Crepe cake with buckwheat, taleggio cheese and mushrooms

  • 500 g taleggio
  • 400 g mixed cultivated mushrooms
  • 350 g cabbage
  • 125 g milk
  • 25 g buckwheat flour
  • 25 g 00 flour
  • 20 g butter plus a little
  • 2 cloves of garlic
  • 1 egg
  • extra virgin olive oil
  • salt

For the recipe for the crepe pie with buckwheat, taleggio and mushrooms, mix the 00 flour and the buckwheat flour; beat the egg and add the flour, pouring the milk little by little. Stir until a liquid mixture is obtained, add a pinch of salt and mix again. Melt the butter in a saucepan and add it to the mixture for the crepes.

Grease a pan (ø 14 cm) with a little butter and prepare one crepe at a time, putting a ladle of mixture and cooking it for 1 'on each side; you will have to get 10 crepes. Clean the cabbage and cut it into strips, clean the mushrooms and cut them into cubes, then cook the cabbage and mushrooms separately with the cloves of garlic and a drizzle of oil for 10 '; just before the end of cooking, remove the garlic cloves.

Remove the Taleggio from the crust and put it in a pastry bag. Form two cakes, using 5 crepes for each: distribute a taleggio ring along the circumference of a crepe, add a smaller ring in the center, then fill the spaces between the rings, one with savoy cabbage and the other with mushrooms; cover with another crepe and repeat the operation 4 times, finishing the cake with a crepe. Proceed in the same way for the second cake, then bake at 180 ° C for 5 '.

Recipe Crepe roll with gorgonzola – Italian Cuisine

Recipe Crepe roll with gorgonzola

  • 400 g sweet gorgonzola
  • 380 g milk
  • 140 g flour
  • 130 g melted butter plus a little
  • 100 g grated parmesan
  • 60 g shelled hazelnuts and almonds
  • 30 g pine nuts
  • 2 eggs
  • fresh cream
  • sugar
  • salt

For the recipe of the crepe roll with gorgonzola, toast the dried fruit in a hot pan, without seasonings, for 4-5 ', then add two pinches of salt, a teaspoon of sugar and one of water and cook for 1', in so that the fruit caramelizes slightly, becoming shiny and crunchy. Beat the eggs in a large bowl with a pinch of salt, then pour the flour in the rain, continuing to mix with the whisk to incorporate it, 280 g of milk, finally the butter, obtaining a smooth batter.

Lightly grease a non-stick pan (ø 24 cm) with butter, pour a ladle of batter, then rotate the pan to distribute it evenly; cook for 2 ', obtaining a crepe, turn it over and continue for 1': prepare 7 more in the same way. Clean the gorgonzola and work it in a bowl with 2 tablespoons of cream.

Spread a long sheet of baking paper on the pastry board, arrange on top of the crepes, in two slightly overlapping horizontal rows, so as to form a rectangle of about 60 × 40 cm and gently spread the soft gorgonzola. Wrap the rectangle of crepes on the long side, obtaining a roll and cut off the ends. Keep warm. Melt the parmesan in a saucepan with 100 g of milk, stirring with the whisk to obtain a smooth cream. Cut the roll into spools and serve with the parmesan sauce and dried fruit.

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