Decadent Dessert: A Love Story That Ends in Flames

When Patty mentions her famous crepes, her eyes twinkle with the kind of joy that decades of tradition, love and a bit of flambé can bring. The Holiday Senior Living resident’s recipe also comes with a colorful backstory.

It all started nearly 60 years ago on her honeymoon. Patty and her new husband found themselves at Brennan’s, an iconic restaurant in the romantic French Quarter of New Orleans. There, they discovered the elegance and decadence of Crepes Fitzgerald – a dessert of thin, delicate pancakes served tableside with a dramatic flambé.

“They served strawberries over the crepes,” she recalls. “It was just magic.”

Named for a local advertising agency whose staff were restaurant regulars, Crepes Fitzgerald blossomed into a beloved family tradition and showstopper at Patty’s festive gatherings.

“It’s very, very simple to make,” she insisted. “You just need the right liqueur for the flambé. And of course, I always have a fire extinguisher on hand, just in case!”

Cooking for a crowd

Despite decades of practice, Patty claims she can only make crepes for a crowd.

“I don’t know how to cook for two people,” she admitted. “So, I cook for five or six instead.”

Luckily, Patty’s found an eager audience for displaying her talents and desserts – fellow residents at Holiday, where she and her husband live.

So, next time you see smoke wafting from the community game room, don’t worry – it’s probably just Patty, treating friends to another round of Crepes Fitzgerald, complete with a dash of love and a splash of liqueur.

“I think I’ve almost got this down,” she says with a wink.

PATTY’S PERFECT CREPES

CREPES:

¾ cups flour

2 teaspoons sugar

1 teaspoon salt

¾ cup milk

3 eggs

INSTRUCTIONS:

Add the sugar and salt to the slightly beaten eggs. Then add milk to the blender and mix thoroughly, adding the flour last, gradually.

Many crepe recipes advise refrigerating this mixture for a day or two. This is supposed to “tenderize” the flour. Having prepared this recipe over the years, I guess my palate is unsophisticated because I can’t tell the difference. However, refrigerating the mixture allows me to rest (or tenderize) for a day or two.

Make the crepes by buttering and preheating a 7- or 8-inch skillet. The larger the skillet, the larger the crepes. Pour about ¼ cup batter in the preheated pan and move the pan around so that the batter spreads to the outer edges of the pan. Brown on both sides and stack on a plate. Consider your first crepe practice.

If you don’t plan to complete the recipe now, cover the crepes and refrigerate for a day or two. This recipe makes 10-12 crepes, so you may have extras. Refrigerate then fill them later with scrambled eggs, ham, cheese, spinach, creamed chicken – get creative! – for a quick, tasty dish.

FILLING:

8 oz package cream cheese

⅓ cup sour cream

Combine. Mix until fluffy.

STRAWBERRIES:

1-1½ lbs. fresh strawberries, washed, dried and sliced. (An egg slicer works great!)

¾ stick butter

½ cups sugar

½ cup Kirsh, Cointreau, Crème d’ Cocoa or any liqueur at least 90 proof

Prepare the crepes. Spread a tablespoon of the filling over each crepe and roll them up like cigars. (Filled crepes may be placed in a buttered dish and refrigerated for a day or two if needed.)

To cook, heat a large skillet and add butter and sugar to the pan. Combine and stir constantly until sugar and butter are combined and bubbly. Add strawberries and continue stirring constantly. The strawberries will become somewhat limp, and the sauce will become thicker and less watery. Gently pour liqueur over the boiling strawberry mixture and flame with a match.* The alcohol will burn off and leave a slight hint of its aroma and taste.

Pour the hot sauce over the crepes, usually two crepes per person, and serve.

Bon Appétit!

*Flaming the strawberries and sauce in an elegant manner takes a little practice! The cooked strawberries (or cherries, peaches, etc.) are also delicious atop ice cream.