Chandeleur!

Feb. 2nd, 2013 06:06 pm
svetlanacat6: (Default)
[personal profile] svetlanacat6
 

 

 

 

Crêpes Suzette

 

 

  • 1 cup flour

  • 4 large eggs

  • 1 1/4 cup milk

  • 1 pinch of salt

  • 1/2 stick unsalted butter

  • vegetable oil for oiling pans

  • 1/2 stick unsalted butter

  • 3 tablespoons sugar

  • 1 orange, juice and grated rind

  • 1/3 cup orange liqueur (such as Cointreau or Grand Marnier)

     

How to make it

 

  • Mix the flour, eggs, milk and salt in a blender.

  • Blend just until smooth.

  • Add melted butter and combine.

  • The batter should be the consistency of light cream.

  • Let sit in the refrigerator for at least 2 hours (preferably overnight).

  • Lightly oil a crepe pan and set over medium heat.

  • Pour about 1/4 cup batter into pan and swirl until the pan is coated. Cook crepes until the top begins to look dry, about 60 seconds.

  • Turn and cook the other side 30 seconds.

     

    For Sauce:

  • In large skillet, melt the butter.

  • When foamy, add sugar and stir until dissolved.

  • Add rind and juice; bring to a simmer.

  • Turn heat to low.

    Flambé!

  • Fold each crepe in half and place 2 at a time in the warm sauce. Using tongs or spatula, fold crepes in half again.

  • Repeat until all crepes have been added. Work quickly so the first crepes do not absorb all the sauce!

  • Warm liqueur, and pour over the pan of crepes.

  • Using a long match, ignite the sauce.

  • Remove pan from heat.

  • When flames subside, place crepes on dessert plates. Serve

 

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