The French dessert that arrives at the end of a supper is a meal and a show, in one; only this time, with a desi twist with something delicious closer to home.
Amongst the many examples of cuisines drawing parallels between dishes, the crepe and the malpua seem to have many things in common. For one, these lacy flat discs demand a good dunking in some sweet, syrupy sauce; both, the crepes and malpua taste best when eaten warm and are not too overpowering in sweetness. For a crepe Suzette, silky, thin crepes are doused with an orange-butter-brandy sauce whereas a malpua is deep-fried and dunked into a vat of sugar syrup spiked with saffron.
This recipe for Malpua Suzette combines the best of both worlds in a way where the flavours of fennel and saffron from the Malpua blend rather seamlessly with the beurre Suzette. Crispy-edged, lacy malpuas in a rich orange-butter sauce and topped off with whipped cream or berries; just the thought of them makes it so tempting to try! A part of the crepe Suzette experience is how theatrical the dish is, before it is served, as it is flambéd right before it is served. Of course, this is done by people who are trained to imbibe this particular skill and you could feel free to avoid burning your hands and simply allow most of the alcohol to evaporate on a low heat, before you pour it over the malpua.
Ingredients [For the malpua]
Image Credits: GuteKueche
Ingredients [For the syrup]