Crepes Suzettes

Discussion in 'Recipes' started by ckoetke, Feb 17, 2010.

  1. ckoetke


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    Professional Chef
    Crepe Suzette Butter:
    4 oz. (1 stick) unsalted butter
    1 c. sugar
    juice of 6 oranges (about 1 1/2 c. with light pulp)
    juice of 1/2 lemon (about 1 T.)
    2-4 T. Grande marnier

    Crepe Batter:
    3 eggs
    3/4 c. flour
    1 c. milk
    2 T. sugar
    1/4 t. salt
    1/2 stick melted butter



    Crepe Suzette Butter:
    Melt butter in sauté pan and add sugar.
    Cook together for about 2 minutes over moderate heat.
    Add orange juice and mix well.
    Boil the mixture rapidly for 3 minutes.
    Turn off heat and add Grand Marnier.
    Crepe Batter:
    Beat eggs until well mixed.
    Add flour and mix with a wire whip until the flour is just incorporated.
    Add milk and sugar. Let rest for 1/2 hour before using.
    Heat a small sauté pan over moderate heat. Lightly coat with oil.
    Remove pan from heat and pour a small amount of crepe batter, swirl the pan to spread the batter evenly over the bottom of the pan. Pour out any excess batter.
    Return the pan to the heat. When browned, turn over and finish cooking. When cooked, remove crepe from pan. Do not stack hot crepes, but rather spread them out on a counter while they cool. Once cool, the crepes can be stacked, wrapped in plastic wrap and held for 4-5 hours at room temperature.
    Assembling the Crepes Suzettes:
    Additional needs: Grand Marnier
    Over moderate heat, melt several tablespoons of crepe suzette butter.
    One by one, dip each crepe (both sides) in the butter.
    When well coated, fold each crepe in quarters while still in the pan.&nbsp&nbsp&nbsp

    Arrange the crepes around the outside of the pan.
    Continue adding more crepes and butter as necessary.
    When sufficient crepes have been coated and folded to feed the number of guests, drizzle several tablespoons of grand marnier over the crepes and ignite (be careful).
    When the flames have subsided, serve while still warm