Chandeleur!

[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