Goodbye pediatrics!

Another posting that got over just when I started getting familiar with its proceedings.  9 weeks is too short for sufficient exposure and developing skills but long enough to get acquainted with new colleagues and staff. Of course, I was given the privilege of working under the consultant, which while being stressful on its own, had the advantage of being left undisturbed by everyone else.

I had one whole day to pamper myself before moving onto orthopedics on Monday. To ward off the remnants of a nasty bout of flu that’s been nagging me for the past week, I felt like making something citrus-based for breakfast. A couple of freshly-bought juicy oranges combined with my want for a light, sweet breakfast was what inspired me to go for crepes suzette.

The story behind the origin of crepes suzette as per Wikipedia is that the dish was created out of a mistake made by a fourteen year-old assistant waiter Henri Charpentier in 1895 at the Maitre at Monte Carlo’s Café de Paris. He was preparing a dessert for the Prince of Wales, the future King Edward VII of England, and his companion whose first name was Suzette. This is told by Henri Charpentier himself in Life a la Henri, his autobiography.

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 ever 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.

The original recipe for crepes suzette uses eggs and alcohol which I had to omit [going through one of those eggless phases] but it was all pretty easy to make and assemble for such a great tasting dish fit for a princess. This brings a sweet end to my time in pediatrics and I’m looking forward to discover the world of orthopedics and its people as from tomorrow!

CREPES SUZETTE

 

Ingredients:

1 2/3 cups all-purpose flour

1 1/2 cup full cream milk

1/4 tsp baking powder

3 tbs granulated sugar

2 tsp vegetable oil

1/4 tsp vanilla

3/4 stick butter

1/4 cup sugar

Zest of 1 orange

Juice of 2 oranges

 

Method:

  • In a bowl combine the flour, 1/2 cup milk, baking powder and sugar. Mix well with a whisk.
  • The batter should be very thick; it is easier to get rid of lumps in a thick batter than in a thin one.
  • Work it until it is smooth, then add the remaining milk, vanilla extract and oil. Stir well.

 

  • Heat the skillet and butter it lightly for the first crepe. Pour about 2-4 tbs of batter on one side of the skillet.
  • Immediately tip the skillet, rotating it at the same time to make the batter run all over the bottom.
  • Cook on medium heat for about 30 seconds. Flip it over and cook for another 30 seconds.

  • For the orange butter, place butter, sugar, and orange zest in a large mixing bowl.
  • Whisk well until the orange zest is well distributed and the whole mixture appers uniform.
  • Add 2 tbs orange juice slowly to the cream mixture so it is absorbed by the butter. Set aside.

  • For the Crepes Suzette, spread approx 1 tbs of the orange butter on each crepe, and fold the crepes in fourths.
  • Butter generously a large oven proof platter. Arrange the crepes on it so that they are overlapping slightly.
  • Leave a space at the end of the platter where the sauce can accumulate. Sprinkle the crepes with 2 tbs of sugar.

  • Place them under the broiler, approximately in the middle of the oven, for about 2 to 3 minutes.
  • The surface of the crepes will caramelize and the sauce will bubble slightly.
  • Pour the remaining orange juice on the very hot crepes and leave for about a minute.

  • Bring the platter to the table and incline it slightly so that the juices gather in the space you left.
  • Spoon up the liquid and pour it back onto the crepes. Cool slightly and serve along with some sauce.
  • Garnish with candied orange slices and confectioner’s sugar on top. For 4-5 persons.
Make your breakfast special!
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