August 11, 2012

Crepes Suzette

crepes suzette

I have always wanted to try Crepe Suzettes and never had.  I have a list of things that I would like to try and for one reason or another I haven't gotten around to them.  Perhaps I should take to heart the quote ―
   “Why didn’t I learn to treat everything like it was the last time. My greatest regret was how much I   believed in the future.” — Jonathan Safran Foer
To name just a few items that I have been waiting to make or try are Bananas Foster, Baked Alaska, Black Forest Cake,  crumpets, homemade mozzerella and goat cheese, canning food of any kind, homemade pickles, beef bourguignon, homemade cherry pie bolognese sauce ,.....perhaps I need to make a food bucket list! 

The suzettes were delicious though very sweet and rich with butter.  They are definitely a treat to have on very special occasions. The next time I make them I will make them the traditional way in a saute pan and flambe it for flair!

Use any leftover Orange Butter Sauce on ice cream.

Crepes Suzette
makes 20-25 medium size crepes
2 cups flour
2 1/2 cups milk
2 eggs
1/4 cup vegetable oil
dash of salt
1/4 teaspoon baking powder
1/2 teaspoon vanilla optional
1 tablespoon sugar
Whisk together flour, sugar, salt, and baking powder ingredients in large bowl.
Add to the same bowl the milk, eggs, oil, vanilla if using.
Whisk the ingredients together (I use the whisk attachement on my hand mixer or you can use a blender).
Let the ingredients stand for 15 minutes.
Generously oil sautepan and pour thin layer of batter in pan swirling batter to make thin circle.
Using a thin edged spatula lift edge of crepe and turn cooking a few minutes on each side.  Cook until desired browness is achieved.  I always try to stay on the extreme light side.

Orange Butter Sauce
2 sticks (1/2 pound) butter
1 cup granulated sugar
1 cup freshly squeezed orange juice
1/2 lemon juiced
1 teaspoon orange zest
1 1/2 tablespoons of Grand Marnier liquor

Combine the butter, sugar, orange juice, lemon juice and orange zest in a small saucepan and cook for around 10 minutes until it carmelizes and is golden in color.
Remove from heat and whisk in the Grand Marnier.
Return to heat and continue to whisk until  the mixture is syrupy around 10 minutes.

Drizzle a tablespoon or so of the sauce onto crepes then fold in fourths and lay into a heatproof saute pan or a 13x9  baking dish. Pour the remaining syrup over or as much as desired and heat through in oven. 
Serve hot with extra syrup. Garnish with candied orange peel if desired.

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