Comments on: Crêpe Suzette Cake http://christinabartlett.com/delacasa/2015/02/15/crepe-suzette-cake/ Mon, 23 Oct 2017 06:23:55 +0000 hourly 1 https://wordpress.org/?v=4.8.7 By: Jennifer Peltier http://christinabartlett.com/delacasa/2015/02/15/crepe-suzette-cake/#comment-1861 Sat, 27 Aug 2016 22:35:43 +0000 http://christinabartlett.com/delacasa/?p=3981#comment-1861 Could you please let me know how far in advance you can make the crepe cake? I am having a dinner party and was hoping to be able to prepare it a little ahead if possible. I read that you can make crepes a few days ahead and place wax paper between them and store them in a zip lock until ready for use. Do you agree with this as well?

]]> By: christinajbartlett http://christinabartlett.com/delacasa/2015/02/15/crepe-suzette-cake/#comment-1799 Wed, 01 Apr 2015 00:46:02 +0000 http://christinabartlett.com/delacasa/?p=3981#comment-1799 Hi there – thanks for writing in! It sounds to me like you have done fine! Indeed, the oranges are not crisp like commercial candied oranges – the idea is that they are soft and sweet, so you can bite right into them on the cake. You will find most recipes cook them similarly (the Epicurious recipes I’ve seen all use the 3:1 ratio so unsure about which one you are referring to.) The trick to good crepes is a super thin batter and a quick, high-temperature cooking to avoid the infamous ‘rubber crepe’. Using a blender helps, and ensuring it is well watered down that it barely covers the surface of the pan. I like to use a crepe pan and a wooden ‘spreader’ to ensure they are thin, resulting in less chewy crepes. The pan should be hot enough that it cooks within only a minute or so. Hope your Creme Diplomat turns out – I have used that one many times!

]]> By: 3lvi http://christinabartlett.com/delacasa/2015/02/15/crepe-suzette-cake/#comment-1798 Sun, 29 Mar 2015 11:10:42 +0000 http://christinabartlett.com/delacasa/?p=3981#comment-1798 I’m a little concerned – I made the crepes last night and tried to make the orange slices, and neither turned out quite right. Are you sure that’s the right amount of sugar for the candied oranges? Epicurious uses 1 cup sugar to 1 cup water, which seems like maybe it would have worked better. This morning my orange slices are still floppy and I think I’m going to have to do them again. Meanwhile my crepes are a bit on the chewy side, but I’m going to press on regardless…. hoping the Creme Diplomat turns out!

]]> By: chef mimi http://christinabartlett.com/delacasa/2015/02/15/crepe-suzette-cake/#comment-1797 Mon, 16 Feb 2015 15:12:05 +0000 http://christinabartlett.com/delacasa/?p=3981#comment-1797 OMG. I was wondering what you meant by crepes suzette, but now i get it! it’s sort of reconstructed. Love love love this!!

]]> By: Korena http://christinabartlett.com/delacasa/2015/02/15/crepe-suzette-cake/#comment-1796 Mon, 16 Feb 2015 02:47:48 +0000 http://christinabartlett.com/delacasa/?p=3981#comment-1796 Oh my goodness. Every time you make a crepe cake (which I think of as your “signature dish”) I can’t believe I haven’t made one myself yet! This one is especially beautiful. And I feel the same way about creme patissiere – just give me a bowl of that and a spoon, please.

(PS: inspiration for your next crepe cake! http://eugeniekitchen.com/mille-crepe-cake-with-hidden-rainbow-heart/)

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