Recipes : Crepes Suzette : Food Network

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Crepes Suzette
Recipe courtesy Bobby Flay

Ingredients
Crepes:
1 1/2 cups all-purpose flour
Pinch salt
3 eggs
1/2 cup sugar
2 cups milk
1 tablespoon orange liqueur (recommended: Grand Marnier)
1 teaspoon vanilla extract
1 tablespoon orange zest
1/2 cup clarified butter

Sauce:
1 1/2 cups freshly squeezed orange juice
2 tablespoons sugar
2 teaspoons grated orange zest

2 tablespoons orange liqueur (recommended: Grand Marnier)
3 oranges, peeled and sectioned
Vanilla ice cream, for serving

Crepes:

Directions
Whisk together the flour and salt in a medium bowl. Whisk together the
eggs and sugar in a large bowl until pale. Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla,
and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until
a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.

Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the
pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe
pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to
60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove
to a plate and repeat with the remaining batter.

Ingredients
Sauce:

Directions
In a large skillet over high heat, bring the orange juice to a boil. Add
the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture
is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur and orange
sections. Set aside.

Working in batches, gently place a crepe into the pan holding the orange juice and orange sections.
Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving
plate. Repeat with remaining crepes. Roll the crepes into a cylinder. Spoon on some of the orange
sections. Serve 2 crepes per person. Top with vanilla ice cream and serve immediately.