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CRÊPES SUZETTE INSPIRED BY TALLADEGA NIGHTS

cook:

1 h 20 min

Picture for Crêpes Suzette inspired by Talladega Nights

4,146,621 views  Crêpes are discussed at length, in a pretty threatening manner, in Talladega Nights: The Ballad of Ricky Bobby. Before his arm is snapped by the very French Jean Girard, he's coerced into admitting he likes crêpes...which he actually does. Which makes sense, because they're the perfect vessel for breakfast, lunch, dinner, and dessert.

4 servings

US

original

metric

INGREDIENTS

For the Classic Crêpes

2 large eggs

½ cup water

¾ cup milk

3 tbsp melted butter

Salt

1 cup flour

For the Buckwheat Crêpes

2 large eggs

½ cup water

¾ cup milk

3 tbsp melted butter

Salt

1 cup buckwheat flour

For the Breakfast Crêpes

1 egg

Swiss cheese, grated

Kosher salt

Freshly ground pepper

Freshly minced chives

Homemade chili oil(ingredients below)

For the Homemade Chili Oil:

Szechuan peppercorns

Star anise pods

Cassia bark

Knob of peeled ginger

3 cloves lightly crushed of garlic

Canola oil (or any neutral flavored oil)

Sichuan chili

For the Mushroom and Gruyere Crêpes

5 ½ oz mushrooms

0.25 small Spanish onion, diced

1 clove single garlic

1 tbsp butter

Dry sherry or cognac

Gruyere cheese

Freshly picked thyme

For the Nutella and Strawberry Crêpes

Strawberries

Nutella

Whipped cream

Chocolate syrup

For the Crêpes Suzette

3 tbsp butter

Sugar

1 orange

Dry sherry or cognac

Vanilla ice cream

DIRECTIONS

1.

For the Classic Crêpes

1.

In a blender, combine large eggs, water, milk, melted butter, a pinch of salt, and flour.

2 large eggs

½ cup water

¾ cup milk

3 tbsp melted butter

Salt

1 cup flour

2.

Pulse the mixture 10-12 times on low power until combined and then scrape down the sides for any loose bits of flour. Pulse a couple more times until you have a thin pancake batter. Let the mixture sit in the refrigerator for one hour to get rid of any bubbles.

3.

Using a non-stick skillet or a crêpe maker that is coated with butter, pour your batter in and slowly rotate the pan until the entire surface is covered with batter and it is nice and thin.

melted butter

4.

Let cook for 30-60 seconds over medium high heat until it is dappled brown. Flip the crêpe and let cook for an additional 15-30 seconds until it is cooked through.

5.

For the Buckwheat Crêpes

1.

In a blender, combine large eggs, water, milk, melted butter, a pinch of salt, and buckwheat flour.

2 large eggs

½ cup water

3 tbsp melted butter

1 cup buckwheat flour

Salt

¾ cup milk

2.

Pulse the mixture 10-12 times on low power until combined and then scrape down the sides for any loose bits of flour. Pulse a couple more times until you have a thin pancake batter. Let the mixture sit in the refrigerator for one hour to get rid of any bubbles.

3.

Using a non-stick skillet or a crêpe maker that is coated with butter, pour your batter in and slowly rotate the pan until the entire surface is covered with batter and it is nice and thin.

melted butter

4.

Let cook for 30-60 seconds over medium high heat until it is dappled brown. Flip the crêpe and let cook for an additional 15-30 seconds until it is cooked through.

5.

For the Breakfast Crêpes

1.

For making the actual crêpes, follow either the classic crêpe recipe or the buckwheat crêpe recipe, which are both listed above.

For the Classic Crêpes

For the Buckwheat Crêpes

2.

Once you flip the crêpe, add a generous grating of swiss cheese to the top of the crêpe.

Swiss cheese, grated

3.

Coat a pan with butter and fry egg sunny-side up. Once the egg is fried, add it on top center of the crêpe.

melted butter

1 egg

4.

Fold four edges up around the center to make a square. Season with kosher salt, freshly ground pepper, and freshly minced chives.

Kosher salt

Freshly ground pepper

Freshly minced chives

5.

If desired, add some homemade chili oil (recipe listed below) to top everything off.

Homemade chili oil(ingredients below)

6.

For the Homemade Chili Oil

1.

In a small saucepan, throw a handful of Szechuan peppercorns, star anise pods, cassia bark, a knob of peeled ginger, and lightly crushed cloves of garlic.

Szechuan peppercorns

Star anise pods

Cassia bark

Knob of peeled ginger

3 cloves lightly crushed of garlic

2.

Pour canola oil over the top and gently swirl over medium heat until the oil reaches about 325 degrees Fahrenheit. Strain and pour over about a cup of Sichuan chili flakes into a heat-proof bowl. Give a little mix and set aside for about 30 minutes to cool.

2 ½ cup Canola oil (or any neutral flavored oil)

Sichuan chili

3.

For the Mushroom and Gruyere Crêpes

1.

Finely chop up small Spanish onion as well as single clove of garlic.

0.25 small Spanish onion, diced

1 clove single garlic

2.

On the stovetop, coat a pan with butter and let melt over medium heat. Then, add the onion and mushrooms and let them sauté for 5-7 minutes. Toss occasionally and add salt to draw any excess moisture out of the mushrooms and cook until brown and soft.

1 tbsp butter

5 ½ oz mushrooms

small Spanish onion, diced

Salt

3.

Add the garlic and sauté for an additional 30 seconds. Season with freshly ground pepper and optionally flambe with a bit of dry sherry or cognac.

lightly crushed of garlic

Dry sherry or cognac

4.

For making the actual crêpes, follow either the classic crêpe recipe or the buckwheat crêpe recipe, which are both listed above.

For the Buckwheat Crêpes

For the Classic Crêpes

5.

Top off your crêpe with a generous amount of grated Gruyere cheese as well as your mushroom mixture. Fold the crêpe and roll it up like a flat wide open-ended burrito.

Gruyere cheese

mushrooms

6.

Grate a little bit of extra cheese on top and garnish with freshly picked thyme.

Gruyere cheese

Freshly picked thyme

7.

For the Nutella and Strawberry Crêpes

1.

For making the actual crêpes, follow either the classic crêpe recipe or the buckwheat crêpe recipe, which are both listed above.

For the Classic Crêpes

For the Buckwheat Crêpes

2.

Slice up some fresh strawberries and set aside for later. To the top of your crêpe, add a generous dollop of Nutella and evenly spread it out to the edges.

Strawberries

Nutella

3.

Add the strawberries to the top of the crêpe. Fold the crêpe in half like a quesadilla and then fold in half one more time. Add some whipped cream and chocolate syrup to top everything off.

Strawberries

Whipped cream

Chocolate syrup

4.

For the Crêpes Suzette

1.

For making the actual crêpes, follow either the classic crêpe recipe or the buckwheat crêpe recipe, which are both listed above.

For the Classic Crêpes

For the Buckwheat Crêpes

2.

Melt butter in a large sauté pan and add at least sugar. Then, add the zest and juice from any type of orange of your choice.

3 tbsp butter

2 tbsp Sugar

1 orange

3.

Bring the mixture to a simmer and gently swirl to incorporate all of the sugar.

Sugar

4.

Begin dunking your pre-prepared crêpes into the liquid and make sure that it is nicely coated on both sides of the bottom half of the crêpe.

5.

Lay the crêpe down in the liquid and fold it in half double quesadilla style.

6.

Rinse and repeat with two additional crêpes and arrange them into a quadrant. Cook for about one minute on the first side before flipping to make sure that they are nice and evenly coated.

7.

Let the crêpes sit in the pan for 3-5 minutes over medium heat until they are nice and caramelized on one side. Arrange the crêpes on a plate.

8.

Flambe over the stovetop with either dry sherry or cognac.

Dry sherry or cognac

9.

Gently pour over the crêpes or add one scoop of vanilla ice cream to top everything off.

Vanilla ice cream

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