Downton Abbey: Mrs. Patmore’s Crepe Suzette
Not only is Downton Abbey an amazing show but I can’t help but dream about being in Mrs. Patmore’s kitchen. Don’t get me wrong, I love my KitchenAid but I love the copper pots and classic dishes Mrs. Patmore creates for the family everyday. I’m so sad to know that the show is coming to an end! I’m going to try to create more recipes from Downton so I hope everyone enjoys the show!
The recipe I have today is a classic French dessert of crepe suzette. Make your life easier and make these crepes on a nonstick pan. That way you don’t have to worry about your crepes sticking or tearing when you flip it. The sauce will seem quite thin when you make it but it will thicken immediately when you cook it together at the end with the crepes. It’s so delicious and the sauce turns into an amazing glaze.
ETHEL
I’ve always wanted to try those. Could you save me some? If they don’t finish them all.
MRS PATMORE
Er, save you some Crepe Suzette?
ETHEL
If you don’t mind.
DOWNTON ABBEY, SEASON TWO
Downton Abbey: Crepe Suzette
Ingredients
- 2 - eggs large
- 2 - yolks
- 4 oz / 112g / 1/2 cup - water
- 6 oz / 170g / 3/4 cup - milk
- 2 oz / 56g / 1.4 cup - granulated sugar
- pinch of salt
- 4.5 oz / 128g / 1 cup - all purpose flour sifted
- 2 oz / 55g - unsalted butter melted
- 1 tsp - vanilla extract
- zest of half an orange
- SAUCE
- 2.5 oz / 70g / 1/3 cup - granulated sugar
- 2 oz / 56g / 1/4 cup - freshly squeezed orange juice
- 2 oz / 57g / 1/4 cup - grand marnier
- 1 tbsp - unsalted butter
- orange segments from 2 oranges
Instructions
- Mix together all the ingredients except for the flour with a whisk until well combined. Whisk in the sifted flour until combined and set aside, covered, for 30 minutes.
- Heat a 6" nonstick skillet over medium high heat. Spray with a nonstick spray and pour approximately 1 - 1 1/2 oz of crepe batter in the skillet. I used a 1/4 measuring cup to transfer the batter. Immediately rotate the pan to cover. Once the edges of the crepe gets golden brown, flip the crepe over with a small offset spatula. The crepe should be thin and light golden brown. Repeat this process with the rest of the batter.
- To prepare the sauce, add the sugar to a large sauté pan and place over medium heat. Cook until the sugar melts and turns into a golden caramel. Be careful not to burn yourself.
- Slowly, add the orange juice and grand marnier. Carefully, flambe the sauce by either igniting it by carefully tipping the pan or with a long match. Finish the sauce by adding the unsalted butter and the orange segments.
- Fold the crepes into quarters and place one serving portion into a pan. Add some of the sauce and cook just until heated through and the sauce thickens.
