Throw me a suzette and i would expect it to be an official scroll containing the gazetting endorsement of an ancient-old lazy susan. I am kidding; life is not that difficult when the word 'crepes' is added.
A dessert was deemed to be necessary as an after meal sweetener for our lunch at Chef Daniel's Kitchen.
Crepes suzzet was chosen simply because there are only three items for selection but it is the only that has the following indication - tableside service.
We need not wait too long before a table on wheels, filled with various containers, was pushed out by this oriental beauty with the adorable name of Yvonne.
Besides crepes, other essential ingredients include brown sugar cubes, Grand Marnier liqueur, orange juice, slab of butter, a whole lemon and white sugar. I should have known by then that this is going to be a citrus-based dessert.
Yvonne began by sprinkling white sugar on the hot pan. She was really nice as she started explaining in Mandarin since my mom knows nothing about English except for maybe A for apple, B for Boy, T for Toto etc.
Add in the brown sugar cube that was scrubbed using the whole lemon to lock in that apparently necessary citrus scent and dump in the slab of butter.
Mix everything up while ensuring that nothing gets burnt!
Pour in a generous volume of orange juice. I have had orange juice in their original state, ice orange juice but never boiling hot orange juice. My curiousity on its actual taste was piqued.
Put in the crepes and simmer them in the pool of citrus concoction! The smell was a bit complicated at this point and i am unsure if my taste buds can actually accept such a hot, orangey dessert.
Final step - let flow the Grand Marnier Liqueur (a potent 40% alcohol) and see the blue flames jumped with joy!
Topped with a scoop of vanilla ice cream, i am amazed by the time consumed to prepare the dessert and i wonder what if every table requests for the same dish; a likely scenario given there are only three desserts to choose from.
Initially, i found this to be overwhelmingly alcoholic for my liking. Wait a while more for the hot crepes to have a deeper acidic immersion before taking a bite with a bit of ice cold ice cream. It tasted better although not exactly falling into Cavin's kind of desserts.
Having said that, the idea of having the oriental beauty preparing this was totally worth it!
201 Victoria Street,
#07-04/05/06, Iluma Mall
Crepes Suzette - S$12
[Subject to GST and Service Charge]
For my post on Chef Daniel's Kitchen, its mains, its opening hours etc, please click HERE.