Fuzzy Navel Flambe Crepes
- 3 peaches*
- 1/2 cup peach schnapps
- 2 tablespoons sugar
- 1 orange, zested
- 2 tablespoons, clarified butter
- 2 ounces (6 tablespoons) orange liqueur (recommended: Cointreau or Grand Marnier)
- Vanilla ice cream (optional)
- Nutmeg, freshly grated for garnish
- 1 3/4 cups pastry flour
- 1/2 teaspoon fine salt
- 1 cup 2% milk, plus 2 cups, plus 1/3 to 1/2 cup to thin batter
- 3 tablespoons clarified butter, warmed
- 8 whole eggs, beaten with 1 additional egg yolk
1/2 recipe Crepes (12 crepes), recipe follows
*If fresh peaches aren't available, frozen or canned peaches can be substituted.
To make the peaches: Place peaches in a medium bowl. Pour boiling water over peaches and let stand for 30 seconds. Remove the peaches from the hot water and plunge them into a bowl filled with cold water and ice. When the peaches are cool enough to handle peel the skins using a pairing knife. Cut each peach into eighths. In a medium bowl, combine the peach slices, peach schnapps, sugar and orange zest. Set aside.
To make the flambe: In a large saute pan over medium heat, melt the clarified butter. Briefly saute one crepe at a time, just long enough to heat through. Fold each crepe into quarters and place on a warm serving plate. Add one third of the peaches and saute for 30 seconds. Carefully add 2 tablespoons of the orange liqueur. At full arm's length, slightly tip the back side of the saute pan towards the gas flame to ignite the liqueur. Let the flame extinguish. Ladle peaches over the crepes. Garnish with freshly grated nutmeg. Serve with vanilla ice cream.Crepes:
Special equipment: a medium-sized crepe pan or an 8- to 10-inch nonstick skillet, a pastry brush, 2-ounce ladle
Combine the pastry flour and salt in a medium bowl. Add 1 cup of milk. Whisk until all the lumps are removed and a paste is formed. Add the butter and whisk until well incorporated. Slowly whisk in the 2 cups of milk and the eggs. Cover with plastic wrap and let stand for 1/2 hour in the refrigerator.
Heat the crepe pan over very low heat for 3 to 5 minutes. Meanwhile, thin the batter with the remaining milk as needed. Ladle 2 ounces into the dry pan and quickly swirl the batter around until the bottom of the pan is evenly coated (see Cook's Note*). Turn the crepe when the top looks firm, after about 1 minute. Cook for 15 to 30 seconds on the other side. Layer crepes between pieces of wax paper to prevent sticking (see Cook's Note**). Cover with plastic wrap and refrigerate until ready to use.
Cook's Note: *A well-seasoned heavy crepe pan is preferable, since it's better able to maintain an even, low temperature. If the pan isn't seasoned enough or if you use a nonstick skillet, it may be necessary to rub a small amount of grease in the pan, then wipe it out to leave a small film. If the batter is too thick, it can be thinned with 1 to 2 tablespoons of water. **Crepes can be refrigerated for up to 2 days or frozen ahead of time; bring to room temperature before using.
Recipe courtesy of The Cookworks, 2003