Recipe courtesy of Bill Yosses
Crepes Suzette
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 484
- Total Fat
- 16
- Saturated Fat
- 9
- Carbohydrates
- 77
- Dietary Fiber
- 5
- Sugar
- 45
- Protein
- 8
- Cholesterol
- 96
- Sodium
- 77
- Total: 1 hr 5 min
- Prep: 25 min
- Inactive: 20 min
- Cook: 20 min
Ingredients
5 navel oranges, juiced (about 1 cup orange juice)
1 tablespoon sugar
2 tablespoons orange liqueur, such as Grand Marnier (optional)
6 navel oranges, peeled and sectioned
1 orange, zested
1/2 cup grenadine
Basic Dessert Crepes, recipe follows
Vanilla ice cream
Basic Dessert Crepes:
1/2 cup butter (1 stick)
1/2 cup sugar
1 1/2 cups cake flour
Pinch salt
3 eggs
1 teaspoon vegetable oil
2 cups milk
1 tablespoon rum or Grand Marnier, or 1 vanilla bean, split lengthwise
1 lemon, zest finely grated
Directions
- In a large skillet over high heat, bring the orange juice to a boil. Add the sugar, reduce to medium heat and simmer for 2 minutes.
- Remove from heat and add the orange liqueur and orange sections. Set aside.
- In a pot, combine the orange zest and grenadine. Bring to a boil, reduce heat, and simmer for 2 minutes. 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. Roll the crepe into a cylinder. Spoon on some orange sections. Using a fork, pick some orange zest from the grenadine syrup and distribute it over the crepe. Top with vanilla ice cream and serve immediately.
Basic Dessert Crepes:
- Melt the butter in a saucepan over medium-high heat. Cook until the butter becomes brownish ? this gives it a nutty flavor. Don't let any of the butter turn black. Have a small bowl nearby so that you can pour off the butter as soon as it turns brown. Let cool.
- In a large mixing bowl (alternately, use a blender to mix all ingredients together), blend the sugar, cake flour, and salt. Add the eggs and whisk well. Whisk in the oil and the brown butter. Pour in about 1/2 cup milk and whisk ? the mixture should form a thick paste. Pour in the remaining milk a little at a time while mixing and then add the rum (or Grand Marnier or vanilla bean), and lemon zest.
- Heat the crepe pan over medium heat for about a minute. Cover the surface of the pan with clarified butter until it gets sizzling hot.
- Ladle some batter onto the middle of the 8-inch crepe pan and immediately start swirling the pan to distribute the batter over the surface. Pour the batter so that it's very thin on the pan ? and remember, move the pan, not the ladle.
- Cook the crepe for about 30 to 60 seconds (heat may vary) or until it's brown around the edge and dry in the center. Using a thin spatula (it resembles a long tongue depressor), flip the crepe quickly and cook for about 15 seconds.
- Using the spatula, remove the crepe to a warm plate. Sprinkle the crepe with sugar. Repeat with the remaining batter. (After the first few crepes, you shouldn't have to add more butter to the pan.)