Crêpes Suzette
A classic French dessert , has been a staple of French cuisine since the 19th century Because the dessert is named is the subject of some controversy , but is deliciously divine dessert is not it? This recipe is based in part on a recipe used by the renowned French chef and TV personality , Jacques Pépin . This version is as close to classic as you can get.
Ingredients
Crêpes
- 2 egg large
- 3/4 cups all-purpose flour
- 1/2 cups whole milk
- 1/8 tsp salt
- 1/2 tsp white granulated sugar
- 1/3 cups water cold
- 1 tbsp canola oil
- 1 tbsp unsalted butter melted unsalted butter, plus more butter for the skillet
Orange Butter
- 6 tbsp unsalted butter softened, plus more for buttering
- 1/4 cups white granulated sugar plus 2 tablespoons sugar, plus more for sprinkling
- 2 tbsp cognac
- 1/4 cups Gran Marnier
- 1 tbsp orange zest finely grated orange zest
- 1/3 cups orange juice fresh
Instructions
- In a medium bowl, whisk together the eggs, flour, milk, salt and sugar until smooth; the batter will be thick. Whisk in the water, oil and melted butter.
- Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter. Add 2 tablespoons of the batter and tilt the skillet to distribute the batter evenly, pouring any excess batter back into the bowl. Cook over moderately high heat until the edges of the crêpe curl up and start to brown, 45 seconds.
- Flip the crêpe and cook for 10 seconds longer, until a few brown spots appear on the bottom. Tap the crêpe out onto a baking sheet . Repeat with the remaining batter to make 12 crêpes, buttering the skillet a few times as necessary.
- In a mini food processor, blend the 6 tablespoons of butter with 1/4 cup of the sugar and the orange zest. With the machine on, gradually add the orange juice until incorporated.
- Preheat the broiler. Butter a large rimmed baking sheet and sprinkle lightly with sugar. Place 2 rounded teaspoons of the orange butter in the center of each crêpe. Fold the crêpes in half and in half again to form triangles; arrange on the prepared baking sheet, pointing them in the same direction and overlapping slightly.
- Sprinkle with the remaining 2 tablespoons of sugar and broil on the middle shelf of the oven until they begin to caramelize, about 2 minutes. Using a long spatula, transfer the crêpes to a heatproof platter.
- Meanwhile, in a small saucepan, heat the Grand Marnier and cognac. Ignite carefully with a long-handled match and pour the flaming mixture over the crêpes. Tilt the platter and, with a spoon, carefully baste the crêpes until the flames subside. Serve right away.
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