Crêpes Suzette: Perfect the Recipe
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- čas přidán 27. 02. 2019
- This Shrove Tuesday let Maitre d'Hotel at The Rubens at the Palace, Paul Foxton, take you through the steps of making this timeless classic: Crêpes Suzette.
Experience it in real life at The English Grill:
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Discover the steps to this Crêpes Suzette recipe and more on our blog: rubenshotel.com/discover/from...
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This dude can sprinkle some sugar.
Haha i thought the same thing
Lmao, thats satisfying to watch
This is first class. A true maitre d' hotel! So many get it wrong. People appreciate an establishment that respects tradition.
Its not first class lol look at him
@@nicolaguidohitzfeld4247 mans likes to eat. Big whoop. Meritocracy is king of the kitchen.
@@nicolaguidohitzfeld4247 never trust a skinny cook
You don't know shit
@@nicolaguidohitzfeld4247- Neither do you😂.
As soon as I heard "My name is Paul" in that accent, I knew we were in good hands
I like to think that people will watch videos like this +200 years from now
Thank you for saying so. We're glad you enjoyed it.
So classic and well done.
Thank you for a concise and clear demonstration.
Great job!
what a pro..loved it
Interesting. I might have to try this for New Years
Super ! I really appreciate. And lemon + orange = perfect !!! :)
Love the presentation and red carnation hotel. Thank you very much. I will share this video with my friends.
Thank you!
MAN that looks TASTY!!!
that looks really nice!
Thanks Michel
The best way to refresh the palette after a nice meal. This with a after dinner liquor just relaxing.
facts
OHHHH I did not know that...
Thank YOU so much.
What kind of dinner liquor would you recommend to go with this... since this has had its own alcohol in it too...
@@judichristopher4604 warm brandy just to relax you.
@@rogercollins2653
YES ... Indeed.
awesome stuff
This is very easy to realize très facile à faire
Thanks Paul
Well done
"Bravo Darling... Bravo"
I’ve had this with Cafe Royal to drink with them.
Very interesting, you always learn something new.
I know this variant :
Butter to be melted and kept warm with orange and lemon peels to be scented.
Sugar cubes to be rubbed on orange so to get the taste, and then caramel ized.
Both Cointreau and Gd-Marnier can be used at the same time.
The culinary dictionary say to have the butter whipped with grated mandarine gratted peel and juice with sugar, then spreaded into the pancakes, iced sugar on top and gratinated. No alcohol.
Vive la différence !
How many recipes are around?
Michel
Touche ... You are right...
I am trying to Learn how to do this for my Mystery Dinner Theatre... and like you said, have found it have many facets... HUM?
Fire! he he Fire!🔥
It's not a pancake if it's a "crepe" suzette :D
Still beautiful to see !
EXACT !
Absolutely master chef. Where can I see more of chef Paul? Wonder if he can go to my country where mountain peaks kiss the clouds and taste our authentic food!
The restaurant scene from the movie trinity brought me here.
Looks great, probably also tastes great. You can also try a combination with orange sorbetto. Contrast of warm and cold, with a very rich orange flavor. Some people serve it with vanilla ice cream, though this ruins the flavor of the crepes suzette.
@@mts0628 the vanilla just overpowers the subtle orange flavors, you will only taste vanilla gelato. After trying the crepes with vanilla gelato, we basically concluded the crepes were better without it. So we started experimenting with other flavors, which was not too difficult for us since we produce gelato professionally anyway. After testing close to 10 different flavors we unanimously concluded that orange sorbetto is the way to go. Just give it a try, compare crepes suzette with vanilla gelato and crepes suzette with orange sorbetto. Then let us know what your opinion is, am curious whether you agree.
@@mts0628 great to hear you tried it. And of course it is all a personal preference. In the end it is what you prefer the most which will be the deciding factor. I must say I have not tried it with factory made vanilla ice cream, we make our own with around 10 % fat, real madagaskar vanilla sticks and fresh (pasteurized) cow milk, no powders, no chemicals. with an overrun of perhaps 35 - 40 %. Perhaps I should try it as well with factory made vanilla ice cream, it might work. For me I must say I like the deep orange taste you get with orange sorbetto. But like I said, it is all personal preference, whatever works for you is what you should stick to, it is an old, but mouthwatering dessert.
Agree. Ice cream on top just ruins it, îve never understood that.
@@mts0628
THANK YOU so much for this post...
I will jot it down ...
I am in the midst of moving back to Albuquerque, New Mexico (US) to RE-Open my Acting Studio and since I have had a cafe/restaurant I want to also have my Acting Students to learn to act in a Mystery Dinner Theatre, so they do not have to wait years to act on stage or in front of a (real) audience...
My first line, in my first play when I was 9, was "We must make Crepe Suzette"... and I remember (on stage) another actor doing exactly what this gentleman did here in this video... I was at awww.... and I thought in one of my shows... I must (learn) how to do this... besides the fact I love Crepes with anything... especially strawberries.
@@davedavids9619
Your vanilla ice cream sounds so good... You must try it...
IF and only IF you like Orange Julius ... I do.
💕
My wallet got thinner just by watching this
The British way of the four Cs: cool, calm and collected cuisine! Well done!!!
nice demostration, even if this is crepe flambe. crepe suzette is with orange-flavored butter, which is a bit different recipe.
Well, I'm ready to eat....
First rule on the Sauzette is not to open a mouth by saying the perfect crepes sauzette... 2 rules is to start always with brown sugar and never white as you start the caramelised precess.... And the most important rule is avoid to give lesson to others when you don't know what subject is on the Table... An old Italian say
The only thing, I am not sure about the fork in the pan. Wouldn't wood be better?
Ok from Transilvania România Transilvania ❤️🇷🇴🏴❤️🇷🇴🏴👍👍👍😊
The essence of cooking.....the more tricks u know....the better cook u are?
Awesome Video and such a great show of skills.
The only annoying thing was the jarring jump cuts for the steps, they really didn't add anything to the video.
As a Hotelfachmann myself, I'd much rather have watched the flow, since I need to present this to guests as well.
Edit it
Well, just think of how the average American casual dining employee would do it - then do the opposite. You’ll be fine.
You keep seeing pancakes but it is Crêpes
Crêpes in French are translated in English to “Pancakes”. And yes they are different in both ways regarding their ingredients and way of preparation. Enjoyed the video, Nice. Merci!♥️
Colin Firth has put on a couple of pounds, (the good kind)he looks really healthy. Semi retirement has him looking younger than he has in 30 years. And made a nice second career for himself, ta boot. Good on you brother well executed.
And that is why he is doing it outside, just for show. 2:45
No chopped/flaked and fried almonds?
The alleged "orange and lemong peel" was a liquid 😒 1:05
Think camera could have been a little further away. I still managed to see some of what he was cooking
The crepes are just there and waiting. How do you make those, Paul? This should be titled "Crêpes Suzette Sauce: Perfect the Recipe."
And so to speak... Never add the Marnier or any others on the pan still on the gas.... But always further rigth or left
After I added juice to the melted sugar it went rock hard and had to throw it away 😢 and it happens all the time
I'm sorry but he is really cute and adorable
Not bad. Hot dish hot plate pls.
Looks a bit like George Santos😊
Is it a crepe or a pancake, make up your mind
It would have been easier if the camera was near to the pan.
Thank you for your feedback, we will be sure to do this for future videos!
Pancake ? For real?
Seems like a really impractical setup. You look like your putting condiments together to make a airplane meal.
Now we put in the ketchup and mix it with the free complimentary butter and free coffee and make a tera misu.
Right. Because so many airplane meals are prepared seat-side.
Italiano il camerierie piu basso
Pancake 🤔
Anyone here after watching Juns Kitchen
Désolé, la veritable crepe suzette, se fait en commencant par un caramel sec. Puis lors de la coloration, ajouter le beurre. ensuite c'est correcte mais vous oubliez le "cointreau" en pus du grand marnier.
Sorry, but “real” is meaningless in this context. Same goes with “authentic” in restaurant advertising.
What is "grand brulée" !!?? Perhaps "créme brulée"
Hi Al, thanks for asking. The Grand Brulée is the name of the cocktail made by our Bar Manager Silviu. You will see Silviu introduce the cocktail at the end of the video.
@@Redcarnationhotels 👌 thanks for the answer
@@Redcarnationhotels If you mention the cocktail, MAKE the cocktail.
I’m sure this is perfectly done… however: can’t see a thing in the pan. Just grab an assistant to do the camera work and show what matters…
I have seen absolutely nothing and know nothing about the quantities used. The weight of the ingredients and a close-up shot would help a lot.
Thank you for your effort......anyway.
OMG... did he say pancake???
Yeah, because that's what crepes are, pancakes.
@@olgakim4848 in which countries 😆
@@ItzKamo Oh, brother. I've heard French chefs who are speaking in English call them pancakes and I don't mean the thick, fluffy American ones. They'd use both interchangeably. Seriously, what's the BFD?
And the world hasn't fallen apart.
Non m'sieur !
Crepes not pancakes! big difference. :-)
I don’t consider thickness a big difference. The taste is essentially the same.
@@Phineas1626 more a texture and mouthfeel than just taste
I have a Question...
This is such an Eloquent video/dish...
Why would you call the Crepes "Pancakes"...
that is too simple of a term for this Beautiful Display...
It is "Crepes Suzette" not pancakes Suzette...
Its a crepe not pancake
As long we ll have rubbish on Hotels and restaurants.... We are going to have 100 Future Putin on power... Old Italian say
its creppe not pankakes dude
Bud and terence not approve it
On voit rien dans la poêle. Tres mauvaise prise de vue😢
This is crepes flambe, not suzette!
Sorry but you put the butter too early, nobody can see the caramel
its fucking 2019-2021. Crepes Suzette is fucking 1987 shit . For the love of god dont tell me you serve "prawn cocktails " as a starter ....
Sorry but not the original way of doing it!!
You just touched that lemon with your bare hands. Traditionally one would use half lemons and you didnt even use cognac aswell.
So please dont say perfect crepe suzette its just how you do it in rubens then
Thank you for your comment Nicola. Grand Marnier is an orange-flavored liqueur made from a blend of Cognac brandy. The essence of orange and sugar marries very well with the orange juice and sugar used in the making of the crêpes suzette and so it has become more commonly used in the recipe in recent years.
@@Redcarnationhotels there is cognac in the red label grand manier yes but you use both. Grand manier into the sauce and then flambé with cognac. I work in a french michelin star restaurant and this is certainly a good recipe but there was some mistakes within it and how you did it, so please dont call it perfect. Call it „Rubens crêpe suzzette“ or smth like that. I‘d love to try it once, have a nice day
Another cook who thinks he's a
Brain Surgeon or an " Artist " because he works in Michelin star
restaurant. Anyone with more than 3 brain cells can go from beginner to Michelin star in 6 months . We're not talking about
Rocket science.