Crepe Suzette
Crepe Suzette
Chef | : | |
Recipe Servings | : | 4 |
Restaurant | : | Nostalgia at 1911 Brasserie, The Imperial |
Recipe Cook Time | : | 25 Minutes |
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If you're a fan of crepes and complex and delicate French food, then we've got just the perfect recipe for you. They're light, fluffy, silky smooth and made using orange juice, rind and water.
Ingredients
- 6 Tbsp flour
6 eggs
6 Tbsp milk
3 Tbsp heavy cream
Unsalted butter, as needed
For the sauce:
3 oranges
16 Tbsp unsalted butter, softened
10 Tbsp. sugar
7 Tbsp Cointreau
1 tsp orange juice
5 Tbsp cognac
For the crepes:
6 Tbsp flour
6 eggs
6 Tbsp milk
3 Tbsp heavy cream
Unsalted butter, as needed
3 oranges
16 Tbsp unsalted butter, softened
10 Tbsp sugar
7 Tbsp Cointreau
1 tsp orange flower water
5 Tbsp cognac
Method
1. Whisk together flour and eggs in a medium bowl. Add milk and cream, and whisk until smooth.
2. Pour through a fine strainer into a bowl, cover, and refrigerate for 2 hours or overnight.
For the sauce:
3. Use a vegetable peeler to remove rind from 2 of the oranges, avoiding pith; mince rind and set aside.
4. Juice all the oranges and set juice aside.
5. In a medium bowl, beat butter and half cup sugar on high speed of a hand mixer until light and fluffy, about 2 minutes. Add rind to butter and beat for 1 minute.
6. Gradually drizzle in juice, 2 tbsp. of the Cointreau, kirsch, and orange flower water, beating constantly until very light and fluffy, about 2 minutes more.
7. Heat a seasoned crepe pan or small nonstick skillet over medium-high heat until hot.
8. Grease pan with a little butter, and then pour in 1/4 cup batter.
9. Working quickly, swirl batter to just coat pan, and cook until edges brown, about 1 minute. Turn with a spatula and brown other side for about 30 seconds.
10. Transfer to a plate and repeat with remaining batter, greasing pan only as needed.
11. Add caramel sugar in a pan and add orange butter sauce in a 12 inch skillet over medium heat until bubbling.
12. Dip both sides of one crepe in sauce, then, with best side facing down, fold in half, then in half again. Repeat process with remaining crepes, arranging and overlapping them around the perimeter of the pan. Sprinkle with remaining sugar.
13. Remove pan from heat, pour remaining Cointreau and the cognac over crêpes, and carefully ignite with a match. Spoon sauce over crepes until flame dies out, and then serves immediately.
2. Pour through a fine strainer into a bowl, cover, and refrigerate for 2 hours or overnight.
For the sauce:
3. Use a vegetable peeler to remove rind from 2 of the oranges, avoiding pith; mince rind and set aside.
4. Juice all the oranges and set juice aside.
5. In a medium bowl, beat butter and half cup sugar on high speed of a hand mixer until light and fluffy, about 2 minutes. Add rind to butter and beat for 1 minute.
6. Gradually drizzle in juice, 2 tbsp. of the Cointreau, kirsch, and orange flower water, beating constantly until very light and fluffy, about 2 minutes more.
7. Heat a seasoned crepe pan or small nonstick skillet over medium-high heat until hot.
8. Grease pan with a little butter, and then pour in 1/4 cup batter.
9. Working quickly, swirl batter to just coat pan, and cook until edges brown, about 1 minute. Turn with a spatula and brown other side for about 30 seconds.
10. Transfer to a plate and repeat with remaining batter, greasing pan only as needed.
11. Add caramel sugar in a pan and add orange butter sauce in a 12 inch skillet over medium heat until bubbling.
12. Dip both sides of one crepe in sauce, then, with best side facing down, fold in half, then in half again. Repeat process with remaining crepes, arranging and overlapping them around the perimeter of the pan. Sprinkle with remaining sugar.
13. Remove pan from heat, pour remaining Cointreau and the cognac over crêpes, and carefully ignite with a match. Spoon sauce over crepes until flame dies out, and then serves immediately.
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