Recipe of the Week: Orange Crepes Suzette
Delicate and so delicious, I love to make crepes with my grandchildren. They have become experts at flipping the crepes and catching them with cheering from the whole family. Crepes can be made ahead and kept frozen for up to three months. Alternate parchment paper in between the layers before freezing them. Serves 10. (Chef tip: To clarify butter, place butter in a small pan and melt at low heat; gently poor liquid butter out of the pan into a liquid measuring cup, leaving the milk solid at the bottom of the pan behind.)
For crepes:
1 cup milk
4 large eggs
1 1/2 cups all-purpose flour, sifted
1 tablespoon sugar
3/4 teaspoon salt
Clarified butter, for pan
For crepes suzette:
2 large oranges (2/3 cup juice)
2 teaspoon fresh lemon juice
1 cup unsalted butter, room temperature
1/4 cup sugar
3 tablespoon Grand Marnier or other orange liqueur
3 tablespoon powdered sugar
For flambeing:
1/3 cup orange liqueur
1/3 cup brandy
Candied orange peel, for garnish
Combine one cup milk and eggs in blender. Add flour, sugar and salt. Blend on low speed until very smooth, stopping occasionally to scrape down sides of container. Pour batter into medium bowl. Let stand at room temperature at least one hour and up to two hours, stirring occasionally.
Heat a 10-inch nonstick skillet over high heat. Brush very lightly with butter. Transfer three tablespoons batter to small cup. Working quickly, pour batter into center of skillet; tilt and shake skillet to spread batter into 7-inch round. Reduce heat to medium-high and cook crepe until bottom is speckled brown, about 45 seconds. Loosen sides of crepe with spatula and turn out onto paper towel, cooked side up. Cover with paper towel. Repeat with remaining batter, brushing pan occasionally with oil and layering crepes between paper towels.
Zest the oranges and place in a bowl. Juice the oranges and strain (you should have 2/3 cup). Add the lemon juice and set aside.
Place the butter and 1/4 cup of sugar in bowl of mixer and beat until very soft. Gradually add the zest, juice and three tablespoons orange liqueur until well blended.
Place a crepe on work surface and spread a light coating of orange butter on crepe. Fold crepe in half and spread top with butter, fold into triangles by folding again, spreading a little more butter on surface (use a total of one tablespoon butter for each crepe). Repeat with remaining crepes.
Place remaining orange butter in a large pan and heat until melted and bubbling.
Place the crepes in the pan and heat for a few minutes, spooning the butter over the crepes. Remove from heat and sprinkle with powdered sugar.
Place the liqueur in a sauce pan with a long handle (you can also use a large ladle). Heat until very hot and starting to flame (you may need to tilt the pan slightly or use a long match to ignite the liqueur). Pour over the crepes and allow the flame to extinguish.
Serve crepes garnished with candied orange peel.