Gluten-Free Crêpes Suzette

Gluten-Free Crêpes Suzette

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Credit: by Lydia LeMasters, CEC Chef de Cuisine, The Chevy Chase Club Chevy Chase, Maryland
Sizzle, Summer 2018

Ingredients

Crêpes
2 large eggs
3/4 cup Cup 4 Cup gluten-free flour
1/2 cup milk
1/8 teaspoon salt
1/2 teaspoon sugar
1/3 cup cold water
1 tablespoon canola oil
1 tablespoon melted unsalted butter

Grand Marnier Caramel Sauce
1 cup granulated sugar
1/4 cup water
1/2 cup heavy cream
1 tablespoon Grand Marnier
1/2 tablespoon unsalted butter
1/2 teaspoon salt

Orange Pearls
2/3 cup freshly squeezed orange juice
2 grams agar-agar
3 cups extra virgin olive oil, chilled
3 cups water

Salted Almond Oat Crumble
1/2 cup sliced almonds
1 cup oats
1/4 cup brown sugar
2 tablespoons honey
2 tablespoons vegetable oil
1 ½ teaspoons salt

Pacojet Bourbon Ice Cream
Ingredients:
16 ounces heavy cream
16 ounces whole milk
2 ounces bourbon
1 vanilla pod
12 ounces granulated sugar
7 ounces egg yolks
16 ounces heavy cream
8 ounces whole milk

Instructions

Crêpes
1. Mix together the crepe batter by mixing together the eggs, flour,
milk, salt and sugar.
2. Slowly add in the water, oil and melted butter.
3. Heat up a 6-inch non-stick pan and spray with non-stick spray.
4. Once the pan is hot place 1 ounce of batter in and swirl the
pan around creating a super thin layer.
5. Once the mixture is cooked on one side, carefully flip it over
using an offset spatula.
6. Pull the crepe out of the pan and hold to the side.

Grand Marnier Caramel Sauce
Mix together the sugar and water into a sauce pot.
2. Begin heating the mixture together and bring to a boil.
3. The mixture will slowly begin to caramelize turning a golden
brown color.
4. Once the sugar has turned he desired caramel color, remove
the pot from the heat and whisk in the cream.
5. Finish by whisking in the Grand Marnier, butter and salt.

Orange Pearls
1. In a small sauce pot, whisk together the orange juice and agar-agar.
2. Place over high heat and bring to a boil for 5 minutes.
3. Pour the mixture into a squeeze bottle.
4. Slowly drop the mixture into the chilled olive oil, creating the pearls.
5. Strain the pearls out of the olive oil and place into the water to
wash the oil off.
6. Remove from the water and reserve for plating.

Salted Almond Oat Crumble
1. In a mixing bowl, mix together the brown sugar, honey,
vegetable oil and salt.
2. Mix in the almonds and oats.
3. Line a sheet tray with parchment paper and spray with
nonstick spray.
4. Place mixture in a flat lay onto sheet tray.
5. Bake in an oven at 350 F until golden brown.

Pacojet Bourbon Ice Cream
1. In a sauce pot mix together the milk, bourbon, vanilla (scraped
from pod) and half of the sugar. Bring to a simmer.
2. In a mixing bowl, mix together the remaining sugar and egg yolks.
3. Once the mixture is at a simmer, slowly pour half the milk
mixture over the egg yolks. This process is called tempering
and eliminates scrambling of the eggs.
4. Once half of the mixture is mixed into the egg yolks, pour all of
the mixture back into the pot and whisk it together.
5. Heat the mixture until it thickens slightly.
6. Stir in your second amounts of heavy cream and milk.
7. Pour into Pacojet canisters and freeze.
8. Pacotize the ice cream when needed for service.

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Yield

8 servings

Tags

Dessert, Sizzle

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