Crêpes Suzette is a typical French dessert but I haven't seen it in any restaurant that I have been to. This is a recipe from Julia Child's Mastering the Art of French Cooking. I really like the intense orange flavour of it. If you prepare the crêpes and the orange butter ahead, it is easy and fast to finish this classic dessert. Practise the folding and flaming of the crêpes until you become good at it had you wished to perform this dish in public.
For 15 to 18 crêpes 4 to 5 inches in diameter:
- 3/4 cup milk
- 3/4 cup cold water
- 3 egg yolks
- 1 tablespoon caster sugar
- 3 tablespoons orange liqueur (I used Grand Marnier)
- 1 cup flour
- 5 tablespoons melted butter
1. Place the ingredients in the blender jar in the order in which they are listed. Cover and blend at top speed until well mixed and the batter is smooth. Cover and refrigerate for at least 2 hours.
2. Brush the skillet with oil. Heat the pan over moderately high heat until it begins to smoke. Immediately remove from heat, pour in a 1/4 cup of batter into the middle of the pan. Quickly tilt the pan in all direction to run the batter all over the bottom of the pan in a thin film.
3. Return the pan to heat for 20-30 seconds. Once the under side in a nice light brown, turn the crêpe and brown lightly for about 15-20 seconds on the other side. As doen, slide the crêpe onto a wire rack and let cool several minutes before stacking them on a plate. Grease the skillet again and proceed with the rest of the crêpes. You can keep the crêpes warm by covering them with a dish and seeting them over simmering water. Crêpes also freeze perfectly.
For the orange butter (6 serves):
- 1/2 cup caster sugar
- 2 bright-skinned oranges, wax-free
- 200 grams unsalted butter
- 1/2 to 2/3 cup strained orange juice
- 3 tablespoons orange liqueur
1. Peel the skin of the orange (only the orange part) and place them together with the sugar in a food processor. Process until the orange zest and sugar are finely blended. Cut the butter into small pieces, and add into the processor and process until smooth and almost fluffy.
2. Then, cream in the orange juice and the orange liqueur by droplets. Add a bit more orange juice if the muxture still remain creamy. Cover and refrigerate.
To finish off:
- 18 cooked crêpes
- 2 tablespoons caster sugar
- 1/3 cup orange liqueur
- 1/3 cup cognac
1. Place the orange butter in a large skillet set over low-moderate heat (or you can use a chafing dish set over an alcohol flame shoud you wish to perform this in public). Heat the butter until it is bubbling.
2. Dip both sides of a crêpe in the butter. Fold it in half and in half again, to form a wedge. Place it at the edge of the pan. Rapidly continue with the rest of the crêpes until all have been dipped, folded and arranged.
3. Sprinkle the crêpes with the sugar. Pour over them the orange liqueur and cognac. Avert your face and ignite the liqueur with a lighted match or a lighter. Shake the pan gently back and forth while spooning the flaming liqueur over the crêpes until the fire dies down. Serve.