CHEF MIKE

CHEF MIKE HARRIS MAKES LIVE TELEVISION APPEARANCE JUNE 29TH ON WASHINGTON DC WUSA CHANNEL 9 NEWS (CBS AFFILIATE)

We wanted to let everyone know who lives in the Maryland, Virginia and Washington D.C. area that Chef Mike Harris will be appearing Live on CBS Affiliate WUSA Channel 9    Sunday morning on the June 29th television broadcast. Tune in to the show to see Chef Mike teach you how to cook delicious food. Visit Chef Mike Harris' website at Chef Mike Harris TV to learn more about Chef Mike's schedule and to get the latest recipes and updates.

DOWNLOADS  WATCH CHEF MIKE PREPARE STRAWBERRY GRAND MARNIER CREPES ON CHANNEL 9

Click here to download iPod/iPhone edition

Click here to download Window Media Zune Edition

Michael Harris Chef/Owner of Red Roze Catering demonstrates how to prepare Strawberry Grand Marnier Crepes live on Washington DC Channel 9 news (CBS Afiliate)

Chef Michael Harris, Chef/Owner Red Roze Catering, has quite a background.  He has always had a passion for cooking and began his experience at home where he was exposed at the age of eight to cooking with his mother who had a catering business.  While attending St. John’s University where Mike majored in History, he took professional cake decorating courses on the weekends.   He then started a homemade pie and all-occasion cake business to help finance his college education and soon decided to turn his cooking hobby into a professional career in the culinary arts. Following his heart, Mike conducted a thorough search for the culinary school that he believed would best prepare him for his professional journey, finally selecting the prestigious New England Culinary Institute (NECI) in Essex, Vermont.

He then relocated from Jamaica Queens, New York to Vermont where he received his formal training and was awarded his Degree in Culinary Arts. At NECI, the kitchen was the classroom with a 7:1 student to teacher ratio.  As a student, Mike cooked at NECI’s restaurants (NECI Commons, Butlers and The Tavern) providing him with the necessary training he would need to thrive in the fast-paced food industry while his externships provided him with real life experience.  NECI assisted in the job placements at top restaurants thanks to the school’s strong network of alumni chefs and restaurant owners.  In fulfilling his externship-training requirements, Mike worked at the multi-star Coco Marina and Café Mira restaurants. Chef Mike started as line cook and eventually became a roundsman at the CoCo Marina, a 3-star fine-dining restaurant in New York City at the World Trade Center serving upscale Italian cuisine.  After one year, he returned to NECI to continue his extensive culinary training.

For his final externship-training, Mike moved to St. Louis, MO to train under Chef/Restaurateur Mike Johnson at Café Mira.  Over the next two years, he gained quite a following as a line cook at the prestigious Café Mira, a 4-star fine-dining restaurant in the heart of St. Louis which was a favorite of professional athletes and affluent patrons. It was there that he was exposed to “fusion cuisine” (fusion: Asian, Cajun, East Indian, French and Italian) and quickly grew fond of the concept of fusing various global cuisines together. Chef Mike continued to build an impressive résumé after graduating from NECI, moving once again to work two blocks from the White House at The Willard InterContinental Washington for six years and simultaneously at the 4-star Hay Adams Hotel as a Pastry Chef for two years. While at The Hay Adams Hotel, Chef Mike prepared delicious desserts and exquisite gourmet-pastries for large banquets, and private dining events as well as for The Lafayette restaurant at the luxury hotel.

At The Willard InterContinental Washington, he worked in all areas of fine-dining food preparation at the on-site restaurants which include the elegant The Willard Room, Café du Parc, and Banquet Hall where he baked the elegant wedding cakes for which The Willard is well renowned. There, the prominent young-chef created Haute French Classic/French Nouveaux cuisine for the palates of Presidents, Royals, Sultans, Senators, Foreign Dignitaries, Sheiks, and stars from every corner of the globe.  In addition, Chef Mike had the opportunity to prepare dishes for the historic 2005 Presidential Inaugural Ball which was hosted in the Banquet Hall of the luxurious Willard.  At The Willard, where he worked for six years, he was promoted to the position of Departmental Trainer where he mentored and trained the culinary-student interns. With an accumulation of culinary experiences, the talented Chef Michael Harris has taken the culinary world by storm with his strong pastry and fine-dining skills, a rare versatility in the food industry.  After firmly establishing himself in the Washington, D.C. hotel scene for six years, Chef Mike started Red Roze Catering.  His catering company makes professional cakes for special occasions such as weddings, birthdays and anniversaries as well as prepares fine-dining cuisine for intimate dinners for two and private dining-parties.  Chef Mike has made several television guest appearances demonstrating his recipes and offering his expert cooking advice.   He is presently writing a unique cookbook that features many of his favorite dishes that he has prepared while working as a professional chef.

GOLDEN PUMPKIN CORNBREAD STUFFING SOUFFLE

                                        «Golden Pumpkin Cornbread Stuffing Soufflé» 
Golden Pumpkin Cornbread Stuffing Soufflé is not your everyday stuffing! This is an elegant side-dish that uses ingredients that are true to the Autumn season. Chef Michael Harris serves this fancy looking dish individually from miniature pumpkins. It’s sure to a crowd be pleaser.

The mini pumpkins are baked then stuffed, using the pumpkin shell itself as a container.  Stand alone or as a side, it is quite colorful, beautiful and delicious.  This scrumptious original recipe is great for the holidays and is ideal to serve guests during a special occasion. It’s sure to a crowd be pleaser.

Ingredients
8-10 Ripe Mini Pumpkins
¾ cup extra virgin olive oil
2  Tablespoons salt
2 Tablespoons black pepper
1 ½  cups of corn meal
1 Tablespoon of sugar
1 splash Almond essence
2  egg yolks
1 cup buttermilk
1 cup white wine
1 Tablespoon honey
1/3 cup raisins
1/3 cup cranberries
1/3 cup almonds
lamb prosciutto (diced)  or cooked bacon
5 egg whites

Preparation
1.   Preheat oven to 375º.  Mix wine and honey together, add cranberries and 
      raisins.  Allow to soak until the raisins and cranberries are plump.
2..  Cut tops off the pumpkins and separate.
3.   Using a spoon, scrape the seeds from inside the pumpkins.  Place the   
      pumpkins onto a baking sheet with the lids side by side.  Rub pumpkins 
      inside and out with extra virgin olive oil.  Season with salt and pepper.
      Place into preheated oven, bake at 375º for 10 minutes or until pumpkin is
      slightly tender to the touch (par cook.)
4.   Remove pumpkins from the oven, set aside to cool.  Put tops to the side.
5.   Using a mixing bowl and wire whisk, add corn meal, sugar, almond
essence, whisk in eggs yokes, buttermilk, raisins, cranberries, almonds and diced duck prosciutto (or bacon.)
6.   In a separate clean mixing bowl, whip the egg whites until they are stiff. 
      Using a rubber spatula, fold the stiff egg whites into the cornbread mixture,      
      1/3 at a time.
7.   Using a ladle, fill each pumpkin by pouring the mixture inside. 
8.   Place onto baking sheet and return to oven, bake for 10 minutes or until
       golden brown.   Remove from oven.  Serve immediately.

Chef Mike’s Tips:

• When the tops are completely cooked and tender the pumpkin is ready to be taken out of the oven.
• Make sure you use a rubber spatula to fold in egg whites.
• Do not keep on opening and closing the oven door to check on the soufflé. Doing so would cause the soufflé. Please use the oven light instead.
• Be Gentle!!! Do not slam the oven door while opening and closing the oven.

FRIED TURKEY BITES WITH BUFFALO SOLDIER HOLLANDAISE SAUCE

                                        «Fried Turkey Bites»
                    «with Buffalo Soldier Hollandaise Sauce»

If you’re planning to host a get together that calls for finger foods and are looking to serve a fantastic appetizer to your guests, Fried Turkey Bites with Buffalo Soldier Hollandaise Sauce will surely be a big hit with them.  This informal appetizer is easy to prepare and is certain to steal the show when served at parties and sporting events. 

Chef Michael Harris, Chef/Owner of Red Roze Catering, shares his delicious original recipe for Fried Turkey Bites with Buffalo Soldier Hollandaise Sauce and shows you how turkey can be enjoyed all year round and not just during the holidays.  Be sure to prepare a large batch of this delicious recipe because they’ll certainly want more.

                                       

                                        «Fried Turkey Bites»

Ingredients
20 oz. turkey meat (lean)
2 eggs
1 teaspoon lemon pepper
1 Tablespoon cayenne pepper
1/3 cup cilantro   
1/3 cup parsley
1 teaspoon salt
pinch lemon pepper   
1 baguette (sliced into 20, ¼ inch rounds)
Canola oil for deep frying

Preparation
Using a food processor:
1. Place turkey meat, eggs, lemon pepper, cayenne pepper, cilantro, salt, and parsley into food processor, pulse to form a paste.
2. Slice baguette into ¼ inch rounds.
3. Spread 1 teaspoon of the paste mixture onto each baguette slice.
4. Using a deep fryer or large deep skillet, deep fry the baguettes at 325º degrees for 3 minutes. Carefully remove from the oil when golden brown and place on a paper towel to drain.

Serves 6-8 (yields 20 pieces)

                                       

                                        «Buffalo Soldier Hollandaise Sauce»

Ingredients
1 cup butter
3 large egg yolks
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1 tablespoon hot wings sauce or dash cayenne pepper
1 tablespoon Jerk sauce
2 tablespoons hot water

Preparation
1. In a heavy saucepan, heat butter until hot and foamy, do not allow to brown.
2. Skim foam off the top of the butter.
3. In a small mixing bowl, whisk or beat egg yolks with lemon juice, add salt, hot wings sauce (or cayenne pepper) and jerk sauce. Gradually add butter while whisking, then add water.
4. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
Serve immediately or let stand over warm water for up to 30 minutes.

Makes 2/3 cup

CREOLE SHRIMP OMELET WITH A CHEDDAR GRIT GRATIN AND BLOODY MARY AIOLI

                                         «Creole Shrimp Omelet» 
                    «with a Cheddar Grit Gratin and Bloody Mary Aioli»

If you’re looking to prepare Sunday morning brunch for that special someone, you can prepare this midday meal of Creole Shrimp Omelet with a Cheddar Grit Gratin and top it off with Bloody Mary Aioli in hardly any time at all.   This scrumptious recipe will surely win them over. 

Omelet
8 eggs
3 oz milk
½ cup cooked shrimp, diced
1/3 tsp Cajun spice
pinch of pepper
tsp. butter or cooking spay

Preparation
1. Break the eggs into a small bowl, then add the milk, cajun spice and pepper. With a wire whisk or fork, beat eggs vigorously, just until the yolks and whites are mixed.

2. In a 7-inch omelet pan or skillet, over medium heat, melt butter or apply cooking spray. Tilt skillet to coat the whole surface of the pan. Pour in the eggs and let them set around edge. Shake the pan occasionally to keep the omelet from moving freely over the bottom of the pan. With a metal spatula, lift omelet as it sets, tilting skillet so that any uncooked egg mixture can run under omelet.

3. Continue shaking pan for a few more seconds until you can feel the omelet sliding freely over the pan surface. When omelet is set but still moist on the surface, increase the heat slightly to brown the bottom. Remove pan from heat. Sprinkle the chopped shrimp evenly over half of the omelet. Tilting pan away from you, lift edge of the omelet with a spatula and gently fold in half over the shrimp.

Serves 4-6

                                        «Cheddar Grits Gratin»   
1 cup grits
4 cup water
1 stick butter
3 cup cheddar cheese
1/4 cup heavy cream
Dash of Worcestershire sauce
Salt and pepper
Breakfast sausage, cooked and diced

Preparation
Preheat oven to 350º

1. Boil water, add grits.  Cook grits until thick and smooth.  Stir in butter, 2 cups cheese, heavy cream, Worcestershire sauce, salt and pepper into the grits. This can be done up to 1 hour in advance, but do not allow the mixture to become cold.

2. Grease a 2 quart casserole dish. Place breakfast sausage in the bottom of the casserole dish and spoon the grits on top. Bake at 350º for 10 minutes.  Sprinkle with remaining cheese and bake for an additional 5 minutes.

Serves 8

                                        «Bloody Mary Aioli»
1/2 cup mayonnaise
1 table spoon tomato paste
1 shot of vodka
1 teaspoon horseradish paste
1/4 teaspoon cayenne pepper

Preparation
1. Whisk together in a mixing bowl mayonnaise with Bloody Mary mix of tomato paste, vodka, and horseradish paste, add cayenne pepper.

MONKFISH WITH PEPPERED CITRUS MARINADE AND SAUTÉED SPINACH CITRUS SALAD

                                        «Monkfish with Peppered Citrus Marinade»
Monkfish is sometimes referred to as “poor man’s lobster” because of its mild, sweet flavor and wonderfully meaty yet firm texture.  It has long been popular in France. This fish tastes amazing and keeps its shape well when cooked.

Chef Michael Harris, Chef/Owner of Red Roze Catering, shares his savory recipe for Monkfish with Peppered Citrus Marinade as well as important cooking tips so that you may prepare this healthy and delicious dish at home.

Ingredients
2 monkfish tails (about 12 oz. each)
4 limes (zest, slice, freshly squeeze)
2 oranges (zest, slice, freshly squeeze)
2 pink grapefruits (freshly squeeze)
handful of fresh thyme sprigs
extra-virgin olive oil
salt
black pepper, freshly ground

Peppered Citrus Marinade
lime zest, juice
orange zest, juice
pink grapefruit juice
extra-virgin olive oil
salt
black pepper, freshly ground
mixed peppercorns, roughly crushed

Preparation
1. Lay the monkfish tails on a cutting board. Remove any skin from the monkfish tails using a sharp kitchen knife.  Cut carefully down the backbone of each tail, sliding the knife between the bone and the flesh, to remove the fillet. (If you prefer, your fishmonger can do this for you).

2. Lay the 4 fillets out flat on a cutting board.  Zest (finely grate the rind) limes and oranges, set aside for marinade.  Cut a few round slices from each of the citrus fruits, remove peel, and arrange them over 2 of the fillets, set aside remaining citrus fruits for marinade. Add a few sprigs of fresh thyme.  Lay the remaining 2 fillets on top and tie them firmly in intervals the entire length of the monkfish using kitchen twine.

3. To marinate the monkfish: Squeeze the juice from the remaining citrus fruits, and mix with olive oil, salt and pepper to create a marinade.  Pour marinade over the fish. Sprinkle with lime and orange zest.  Cover with plastic wrap or place inside a zip lock bag, allow it to marinate in the refrigerator for at least 1 hour while turning occasionally in the marinade. (If time permits, marinating longer or overnight is preferable, allowing time for the citrus flavors to penetrate the monkfish.)

4. Add extra-virgin olive oil to skillet.  Pan-sear the monkfish on medium-high heat for 4 minutes turn over on opposite side for another 3 minutes.  Deglaze with citrus marinade. Finish the monkfish in the oven at 350º for an additional 10 minutes or until done.  Remove string and serve immediately.

*GRILLING OPTION:  Drain the monkfish, reserving the marinade, and sprinkle with crushed peppercorns.  Cook on a medium-hot grill for 15-20 minutes.  Baste the monkfish with marinade and turn occasionally until evenly cooked.  Remove string and serve immediately.

Serves 4

Chef Mike’s Tips:
√ About Monkfish
You won’t find whole monkfish for sale at your fish market.  This saltwater fish is so ugly that the head is cut off and its tail is sold whole or in fillets.  It’s also known as anglerfish (lotte in French), bellyfish, frogfish, sea devil and goosefish.  Shellfish is an important part of this low-fat fish’s diet. The only edible part of this large fish is the tail which is suitable for almost any method of cooking.
√ Monkfish Membrane
Monkfish fillets are covered with a thin gray membrane that must be removed using a knife before cooking. 
√ Monkfish Fillets
Since monkfish have a center cartilage, monkfish “fillets are truly boneless.  Monkfish tails are sold almost always with the center cartilage removed but if yours is not, simply cut around it with a knife. 

                                        «Sautéed Spinach Citrus Salad»
Chef Michael Harris, Chef/Owner of Red Roze Catering shares his simple recipe for Sautéed Spinach Citrus Salad, a terrific side dish to serve with a summer meal.  The robust flavors of tangy citrus, turkey bacon and mushrooms compliment each other while the pine nuts add an extra nuttiness and crunch.  This amazing warm spinach salad can also stand alone as a meal.

Ingredients
10 oz. fresh baby spinach, washed
4 oz. mushrooms, sliced
4 slices turkey bacon, diced
1 onion, sliced thinly
extra-virgin olive oil
salt
black pepper, freshly ground
1 orange, segmented
1 grapefruit, segmented
*roasted pine nuts (optional)

Dressing
3 oz. orange juice
2 oz. red wine vinegar

Preparation time: 3 minutes
1. Mix orange juice and red wine vinegar to prepare dressing.
2. Add extra-virgin olive oil to pan cook turkey bacon.  Remove, dice, set aside.
3. On medium-high heat, add extra-virgin olive oil to pan.  First sauté onions until almost done and appear translucent.  Sauté mushrooms next.  When done, return diced turkey bacon to the pan.
4. Add spinach, cook until wilted, drain off excess water.  Add salt and pepper to taste, toss.  Remove from heat.
5. Garnish with pink grapefruit, oranges then toss and top with *roasted pine nuts (optional).

Serves 4

Chef Mike’s Tips:
√ Vinaigrette Dressing
Prepare your dressing prior to cooking the Sautéed Spinach Citrus Salad so that the salad may be served warm.
√ Cooking Spinach
Be sure to turn heat off immediately once the spinach is wilted, so that is does not to overcook, then add grapefruit and orange segments, while heat remains off, so that the citrus fruits don’t cook.

CHEF MICHAEL HARRIS TO APPEAR ON W*USA9 NEWS SUNDAY MORNING TELEVISION SHOW

Washington, DC-- September 13, 2008--     Chef Michael Harris, Chef/Owner of Red Roze Catering, will be making his monthly TV guest chef appearance on W*USA9 (CBS) this Sunday morning, September 14th. Those living in the Washington DC, metro area can watch his cooking demonstration live between 8 AM and 9 AM.  

Chef Mike is well aware that NFL football season has just kicked off, and that viewers may be looking for party ideas. “What I will be demonstrating is an original recipe that's ideal for someone who is entertaining guests.  Being that the football season has just begun, I'll be preparing an appetizer with the sports fan in mind.  It will be a simple dish that can be served to a sports crowd, but is still versatile enough to make for a special occasion as well,” he said.   

When asked what it was he will be preparing and why he chose the recipe he said, “I will be preparing Deep Fried Turkey Bites with a Buffalo Soldier Holandaise Sauce. This is my modern-day twist on traditional Buffalo Wings.  I chose this particular recipe for a few reasons.  What I like about it most is that it’s an inexpensive way of entertaining a hungry sports crowd without compromising on quality or flavor, and it’s ideal if you’re looking for an unusual appetizer.”

Chef Mike's monthly cooking segments are being well received in the Washington, DC metro area.  Delighted to be returning once again to the top-rated morning news program, Chef Mike said, “I am looking forward to sharing my next recipe with viewers. I believe it's one that viewers will enjoy."

Be sure to tune in bright and early this Sunday September 14th as Chef Mike Harris demonstrates how to prepare his tasty original recipe for Deep Fried Turkey Bites with a Buffalo Soldier Holandaise Sauce live on W*USA9 (CBS). 

To view Chef Mike’s previous guest chef cooking demonstrations as well as more delicious recipes, visit www.ChefMikeHarris.tv where they are available on demand.

CHEF MICHAEL HARRIS TO APPEAR ON W*USA9 NEWS SUNDAY MORNING TELEVISION SHOW

CHEF MICHAEL HARRIS TO APPEAR ON W*USA9 NEWS SUNDAY MORNING TELEVISION SHOW

Cooking tips from a pro at live in-studio demonstration.

Washington, D.C., -- August 9, 2008 – Chef Michael Harris will be back on W*USA9 this Sunday morning, June 10th, bright and early  cooking up a storm.  Those living in the Maryland, Virginia, Washington D.C., West Virginia and the Fulton, Pennsylvania areas can watch the young chef's cooking demo live between 8 and 9 AM. Delighted to be returning to the top-rated program once again, Chef Mike offered some helpful words of encouragement for beginners saying, "When cooking, you definitely have to be patient.  We learn from doing, so don't get discouraged if you make a mistake.  Practice makes perfect is the golden rule in the kitchen." He also shared a few basic cooking tips. 

"Food should always taste as good as it looks and plate presentation is key. So, keep your plate clean, make sure the dish is appealing to the eye with a lot of color and balanced," he said. So, all of you home cooks and foodies, be sure to tune in as Chef Mike Harris teaches how to prepare one of his favorite tasty meals step-by-step. About Chef Michael Harris Chef Michael Harris professionally trained at the prestigious New England Culinary Institute.  He is s the Chef//Owner of Red Roze Catering which makes professional cakes for all occasions and prepares fine-dining cuisine for intimate dinners for two as well as private dining parties. The prominent young chef has cooked in some of the finest restaurants across the country including Coco Marina (Up-scale Italian: NYC) and Café Mira (Fusion- Asian, Cajun, East Indian, French and Italian Cuisine: St. Louis, MO). 

In addition, Chef Mike has established himself in the Washington, D.C. luxury hotel scene for more than six years preparing haute French classic/ nouveaux cuisine and pastries at The Willard InterContinental where he baked the elegant wedding cakes for which The Willard is well renowned. Chef Mike has prepared meals for Presidents, Royals, and stars from every corner of the globe including 50 Cent, Troy Aikman, Former United Nations Secretary General Kofi Annan, Angela Bassett, President George W. Bush, President Jimmy Carter, Vice President Dick Cheney, Ciara, Sen. Hillary Clinton (D-NY), George Clooney, Tom Cruise, Marshall Faulk, Jamie Foxx, Bill Gates, George Lucas, and Barbara Walters. He has made several television guest-appearances demonstrating his recipes and offering his expert cooking advice.  Chef Mike is presently writing a unique cookbook that features many of his favorite dishes that he has prepared while working as a professional chef. For more information, visit www.chefmikeharris.tv About W*USA9                                                                                                         

W*USA 9 is owned by Gannett Co. and is a CBS affiliate station broadcasting in one of the top ten markets in the US.  The Washington, DC Designated Market Area (DMA) is the ninth largest market with 2,308,290 households and 5,848,000 people.  The Washington market covers 34 counties over four states (Maryland, Pennsylvania, Virginia and West Virginia) and the District of Columbia. W*USA 9 is determined to provide the best local news and information possible in a way that serves the interests and the needs of its viewers. 

To learn more visit www.wusa9.com
http://www.chefmikeharris.tv
http://www.binside.tv
http://www.binside.typepad.com
http://www.binsidetv.net

STRAWBERRY GRAND MARNIER CREPES RECIPE

 «Strawberry Grand Marnier Crêpes» 

These paper-thin, sweetened French pancakes are a savory dessert dish that are perfect for special occasions.  The crêpes are doused with Grand Marnier liqueur and ignited, then topped with ripe strawberries and whip cream just before serving.

Chef Michael "Mike" Harris, Owner of Red Roze Catering, demonstrates how to prepare his divine Strawberry Grand Marnier Crêpes live on WUSA9 News (CBS Affiliate) in Washington, D.C.

Ingredients

Strawberries Grand Marnier Liqueur:

15 fresh strawberries, quartered

6 oz sugar

1 shot of Grand Marnier

Crêpe Batter:

2 cups of flour

1/2 cup of sugar

1/2 cup of milk

1/4 cup of lukewarm water

2 eggs

Other

Butter or non-stick cooking spray

Preparation

1. Pour sugar over strawberries, mix with Grand Marnier and let sit for 15 minutes.

2. Mix crêpe batter ingredients in a mixing bowl.  Batter should be smooth, be sure to    remove any lumps.

3. Heat non-stick pan over medium-high heat, use butter to coat pan surface. 

4. Pour enough batter to cover the bottom of the pan using a ladle or measuring cup, starting at the center.  Cook until golden brown on the bottom and then flip with spatula.

5.  Fill crêpe center with some strawberries while the crêpe is cooking. 

6. Add Grand Marnier and flambé until liqueur cooks out and there is no longer a flame. Serve crêpes topped with ripe strawberries and whipped cream. Serves 8 

Here are some Chef Mike's Cooking Tips for making this delicious recipe in your own kitchen.

Measuring is Key

Make sure that you measure your crêpe batter correctly.  If it is too thick or too thin, the crêpes will not come out right.

Use a Non-Stick Pan

Cooking with a non-stick pan is an important tip to make perfect crêpes.

Be Careful When Igniting

When you flambé, be very careful. Remove pan from stove or open flame before igniting.  If you don't feel comfortable with fire, you may skip this step altogether.  There's no need to add alcohol to the recipe.  The crêpes will still taste delicious.