Child, a chef, author, and television personality, was celebrated largely for bringing French cuisine to the American public through her cookbooks and TV shows.
Bistro A Vin will add two of Child’s widely known favorite dishes - Crêpe Suzette and Quiche Lorrainne - to their menu. These items will be introduced on August 15th and will be featured through the end of August.
For those wanting to try their hand at cooking one of Child’s favorite dishes, Bistro A Vin has provided their recipe for Crêpe Suzette below:
2 CUPS OF ALL PURPOSE FLOUR
2 CUPS OF MILK
5 OZ + 2.5 OZ OF BUTTER
½ CUP OF ICING SUGAR
½ TSPOON SEA SALT
2 TSPOON OF CURAÇAO
Grate the zest of clementines, then squeeze them and filter their juice.
Sift the flour with the salt. Dig the flour into a fountain. Beat the eggs into an omelette and pour them in the center. Mix little by little with the whisk.
Stir in milk, half the clementine juice, 2.5oz melted butter and a tablespoon of curaçao.
Let stand 2 hours.
Mix 5oz softened butter with the icing sugar, the rest of the clementine juice, the zest and a tablespoon of Curaçao.
Cook 18 thin crepes in a buttered pan. Stack them on a plate.
Spread pancakes, one by one, with clementine butter.
Fold them in 4. Warm them quickly in the pan. Serve immediately.
A variant: with clementines and flambéed with Grand Marnier.
Heat some Grand Marnier in a saucepan, pour on the crepes and flambé them in front of the dazzled guests.