Join the Chef's Roll community, click here to get linked into a world of opportunities.

Fig and Fennel Crepe Suzette

Stephanie Boswell

As part of our ongoing partnership with Butter of Europe, we asked award-winning pastry chef Stephanie Boswell to create some delicious pastry dishes showcasing premium European butter. Here creates her take on a classic crepe suzette by using figs and fennel instead of orange, cream cheese frosting, fig jam, and plating on a white chocolate fig leaf.

If you try recreating this on your own, post a picture and tag @chefsroll and @butterofeurope! We can’t wait to see how it turns out for you.


Crepes

INGREDIENTS

  • 250 g. AP Flour
  • 2 ea. Eggs
  • 120 g. Milk
  • 2 g. Salt
  • 30 g. Butter (melted)

METHOD

  1. Blend in blender until smooth mix will look thin. This is normal.
  2. Butter nonstick pan.
  3. With a ladle or a measuring cup pour batter into pan and turn until batter coats all sides.
  4. Cook until top of batter looks dry.
  5. Using an offset spatula or something similar, gently pull the crepe away from the sides of the pan first.
  6. Flip crepe onto plate or for more color flip the crepe over in the pan and cook to desired doneness.