(edited : 3 march )
I know, you must be wondering, HUH ???
Anyway, it will just be a brief entry as, I’m just using my friend’s pc for the internet access. (not to blog initially) .. It’s to get some info off the Immi Dept website, but because it doesnt help much, I might as well blog. Anyone working in the Immi Dept ? care to lend me a hand ? cause it’s no fun calling them and waiting for a good-freaking 15 minutes, and then, being shut down. Heh, talk about being efficient. Blek
So Suzette in the title means, crepe suzette
its crepe. yes. crepe.
then we cooked the orange juice reduction sauce and flambee it with grand marnier, or was it cointreau? best eaten with a scoop of vanilla ice cream. awesome.
*ignore the bloody dial up. ggrrrr*
Crepe batter recipe
100g flour
175ml milk
75ml water
3 eggs
1 egg yolk
pinch of salt
20g sugar
25g melted butter
Combine eggs, salt, flour and whisk. Add butter and sugar. Mix. Add milk and water gradually to batter till its the right consistency. I would just take all of it I guess. Mix everything till well incorporated and make sure there’s no lumps. Cover and chill for at least 30 minutes.
Warm a cast iron pan, or a crepe pan, or a flat surfaced pan then spray with cooking oil. Becareful, not to spray straight onto the pan on the stove. Take the pan off heat and spray, to avoid unwanted accidents. When the pan is hot, use a small ladle and scoop the batter, and pour onto the pan, swirl it so the batter is evenly distributed. Make sure the crepe is thin and not .. thick. Cast iron pans take the heat quite evenly, so as long as the temperature of the pan is right, the crepe wouldn’t burn. Flip the crepe over and just lightly cook the other side; doesnt need to be very coloured tho (the inside). Remove the crepes and lay flat on silicon paper. Continue till batter finishes.
When the crepe is slightly cooled down, fold it to a quarter shape and leave aside
Sauce
50g sugar
100ml Orange Juice
zest of 1/2 orange.
50ml Grand Marnier
30g butter
Caramelise sugar in the pan. Means, just cook sugar on a dry pan till it dissolves and browns and caramelise. Be careful not to burn it. Pour in orange juice to hydrate the caramel and reduce it to the desired thickness. Add in zest. The juice should be reduced to say maybe something that has a slight body to it. Its really quite hard to describe :/ Then pour in Grand Marnier to warm. Remember, alcohol is flamable product, so be careful when pouring to pan. The tilt the pan abit to catch the flame. Then flambee until all alcohol is evaporated, when the flame stops.
You can detour to put the folded crepes into the pan and lightly cook it, serve on plate and add butter to the sauce, cook and pour the sauce onto the crepes. Or, add butter straight to the sauce, and just pour over the crepes on a plate.
Serve with vanilla ice cream or whipped cream. Bon apetit
and for Babas, well, they’re actually known as Savarins. They’re yeasted cakes, soaked in poaching syrup and drizzled with rum, and served with whipped cream and fruits. Babas are the smaller version of Savarins. We made several small ones so I call them Babas, they sound cuter 
That’s one Baba, served with fresh fruits and a not-so-generous amount of orange caramel sauce (from the crepe suzette)
For this one, the Baba is served on a pineapple carpaccio and i made some crushed mint sugar. The mint sugar was quite nice tho, to be eaten with thinly sliced pineapple. If the baba was smaller, it would look just fine.
And I also made spun sugar. I dont know if you can see the spun sugar “sweating”. Because of the humidity in the kitchen, the spun sugar starts absorbing moisture and it just melts very quickly. in just say, 15 minutes time ? So, ideally, spun sugar is not really a good idea for a long-houred display, unless you wanna spend money on … (forgot the name) but its a type of sugar that doesnt absorb moisture that quick.
Savarin taste wise, well, not my type of stuff. But if anyone decides to sell it, please by all means, soak it with syrup and alcohol please. cause it taste bad without any liquid. 
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