I absolutely love crepes, sweet or savory. I often whip up a batch of batter to have on hand just in case the mood strikes. Although I have assembled many kinds of crepes, I had yet to try my hand at the old standby of Crepes Suzette.
In other recipes, I have mentioned that I feel that Grand Marnier can be somewhat overpowering, but in Crepes Suzette it never is.
The preparation is so simple that I can't believe I had not created this delicious dessert before now.
All you need is:
Crepes of course (which ever recipe you prefer)
I usually make mine simply:
2 Eggs
1 1/3 cup Milk
1 cup all-purpose Flour
2 Tbsp melted Butter
Pinch Salt
1 tsp Vanilla
Whip milk, eggs, salt, and flour together.
Add melted Butter.
Mix in vanilla.
Cook in Crepe pan and set aside.
Fold Crepes in half.
In a separate pan:
Add 1/4 cup Orange Juice
App. 3 Tbsp. Sugar
Place crepes in pan.
Move Crepes around to absorb some of the sauce.
Fold crepes over again into quarters.
Pour in about 1/4 cup Grand Marnier.
Carefully light liquid with match.
Carefully, jostle the crepes around in the flaming sauce.
Once the flames begin to diminish, remove crepes and serve.
I usually dust mine with just a bit of confectioners sugar and zest for color.
6 comments:
very fun - you make crepe making sound easy. i'll definitely give these a try.
no doubt paycheck! however, i am too afraid to light anything on fire while i am in the kitchen. nah-meen?
i'm afraid too - it's a little daunting.
Yes, the flaming can be dangerous, and you might burn down the house. But, it is so worth it in the end.
Thanks for you comment on Tea & Cookies today. I couldn't find your email address, but if you send me a note (tea_austen [at] yahoo.com) I will send you some suggestions for San Francisco. Cheers! -T
in terms of the flames and safety issue, maybe i will try this on the bar-b-que later this summer...(since i'm a novice at setting deserts on fire, indoors or otherwise.) i'll let you know how it turns out.
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