Published April 16, 2007.
We developed a crêpes suzette recipe that reversed the traditional order of things, flambéing the alcohol alone in the skillet, which delivered great flavor along with predictable flames, and then building the sauce after the flames had died. Before saucing, we sprinkled our crêpes with sugar and broiled them, which formed a crunchy, sugary barrier that prevented them from becoming soggy in the sauce.
It takes a few crêpes to get the heat of the pan right; your first two or three will almost inevitably be unusable. (To allow for practice, the recipe yields about 6 crepes; only 4 are needed for the dish.) A dry measuring cup with a 1/4-cup capacity is useful for portioning the batter. Tasters had a slight preference for crêpes made with whole milk, but low-fat or skim milk can also be used.
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