Crepes Suzette
Ingredients
- 13 1/2 ounces all-purpose flour
- 1 large pinch salt
- 1 3/4 cups milk, plus 1 3/4 cups
- 4 eggs
- 10 ounces unsalted butter, melted
- Orange butter, recipe follows
- Zest, recipe follows
Directions
In a big bowl, mix the flour, salt, and 1 3/4 cups milk, in that order. Whisk vigorously by hand until it is the consistency of
heavy cream. Break eggs and fold them in with a whisk. Add the remaining 1 3/4 cups of the milk to the melted butter and pour into the mixture. Continue mixing the
batter until it becomes shiny and smooth. Finally
sieve the batter to get rid of any lumps. Leave to rest for 2 to 3 hours.
Dip a piece of kitchen paper in vegetable oil and grease a small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over. A good crepe should be paper- thin. Cook on a high heat and flip it over when you see the edge turning golden brown. Remove crepes from pan and keep aside in a warm place.
Orange Butter:
- 18 ounces unsalted butter
- 12 ounces caster sugar
- 12 oranges, juiced
- 1 lemon, juiced
- 1 big splash Grand Marnier
Melt the butter in a big saucepan on a high heat. Add the
sugar and cook for about 10 minutes until it caramelizes. It should be a golden color.
Combine the lemon with the orange juice and pour it in when the caramel is bubbling. Be careful not to burn the butter or yourself. Add Grand Marnier and continue whisking as the mixture curdles a little and let it cook for 10 minutes to reduce. Finally mix with an electric hand-mixer to ensure that the butter is fully integrated.
Fold the crepes in 4 and put them into a deep frying pan. Spoon in enough orange butter to barely cover them and, on a high heat, reduce the liquid, turning the crepes over to make sure that they absorb the orange butter.
To serve, place the crepes on a dessert plate. Spoon the orange butter over them and garnish with a sprinkling of the zest.
Zest:
4 teaspoons syrup (made by boiling 1 cup sugar and 3/4 cup water in a small
saucepan)
Peel the zest from the oranges and cut it very thinly. Blanch in boiling water 3 times and drain it to remove the bitterness. Put the zests in a saucepan with the syrup. Simmer over low heat for 20 minutes
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She resides in New Jersey with her husband, Jow and their cat, Max II. She has a terrible reality television habit she can't shake and likes St. Germain liquor, record players and typewriters.
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One Response
MG Ellington
That sounds so very good.