Poppy Seed Crepes Suzette

Guy Ben Harush

1½ hours

10 crepes

Poppy Seed Crêpes Suzette

Poppy Seed Crêpes Suzette. Photo by: Guy Ashkenazi

Inspired by a recipe in András Koerner’s “A Taste of the Past: The Daily Life and Cooking of a Nineteenth-Century Hungarian-Jewish Homemaker” Cafe Asif’s culinary director Guy Ben Harush created this recipe. In the book, a variety of fillings are offered for the yeasted crepes, here, Ben Harush uses poppy seeds and finishes the crepes in a brandy-citrus sauce like the French classic Crepe suzette. 

Note: The filled crepes and the sauce can be made a day in advance, kept in the refrigerator, and cooked together when ready to serve.

Be sure to buy your poppy seeds from a specialty spice shop and ask them to grind them for you. Use them immediately or store them in the freezer for up to a week. 

The Crepe suzette will be available at our poppy seed pop-up at Cafe Asif, March 20-22. We will also have Farah Raslan’s poppy ma’amoul, Tosha Bakery’s poppy tart, Eldad Shmueli’s (Noa Bakery) poppy croissant, and more. Renowned spice shop Habshush will also be on hand to grind fresh poppy seeds to take home. 

Ingredients

For the batter:

3 eggs (190 grams)

3 tablespoons (40 grams) sugar

1 cup (240 ml) milk

1 cup (125 grams) flour

½ flat teaspoon salt

25 grams (1¾ tablespoons) melted butter

½ tablespoon brandy

 For the poppy seed filling:

½ cup + 2 tablespoons (150 ml) milk

5½ tablespoons (80 grams) butter

6 ½ tablespoons (80 grams) sugar

4 tablespoons (80 grams) honey

1½ cups (150 grams) freshly ground poppy seeds

4 tablespoons (40 grams) almond flour 

For the sauce:

1 cups (330 ml) orange juice

1 cup + 1 tablespoon (130 grams) powdered sugar

3 oranges, zested

½ cup brandy

2 sticks (220 grams) butter

Preparation
  1.   Prepare the batter: Using a whisk, food processor, or a stick blender, mix all the ingredients to a smooth, runny batter. Pass the mixture through a sieve and refrigerate for 1 hour.
  2. Prepare the filling: In the meantime, bring the milk, butter, sugar, and honey to a boil in a small pot. Remove from the heat and add the ground poppy seeds. Return to low heat and cook for 2 minutes. Remove from the heat and mix in the almond flour. Using a stick blender, grind to a smooth mixture. Set aside to cool.
  3. Prepare the crepes: Place a flat non-stick skillet lightly greased with butter over medium heat.
  4. Pour a small amount batter into the skillet (depending on the size of the skillet) and swirl it so the batter stretches as far and thin as it will go. Pour any excess batter back into the bowl.
  5. As soon as the bottom is set and the edges are golden and start to come away from the pan, turn it over, fry for 10 seconds, and transfer to a plate. Repeat with the remaining batter, stacking the crepes on top of each other.
  6. Place a spoonful of the filling in the center of each crepe and fold into quarters.
  7. Prepare the sauce: Place the orange juice, powdered sugar, and orange zest in a pot over medium heat and cook until the sugar dissolves. Pour in the brandy and cook for about 5 minutes. Add the butter and cook to a smooth, velvety sauce.
  8. Cook the crepes in the sauce: Place the crepes in a wide pan in an even layer (you may need to do this in batches). Pour the sauce so that it reaches half the height of the crepes, and cook over medium heat for up to five minutes to reduce the sauce. As a final touch, add a splash of brandy, remove from the heat, and flambe (optional). Return to the heat for 20 seconds.
  9. Slide the crepes with the sauce onto a plate and serve, preferably with a spoonful of sheep’s milk yogurt.