Crepessuzetteii Recipes

Steps:

• In a large skillet over high heat, bring the orange juice to a boil. Add the sugar, reduce to medium heat and simmer for 2 minutes.
• Remove from heat and add the orange liqueur and orange sections. Set aside.
• In a pot, combine the orange zest and grenadine. Bring to a boil, reduce heat, and simmer for 2 minutes. Set aside.
• Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice.
• Using a narrow spatula, remove the crepe to a warm serving plate. Roll the crepe into a cylinder. Spoon on some orange sections. Using a fork, pick some orange zest from the grenadine syrup and distribute it over the crepe. Top with vanilla ice cream and serve immediately.
• Melt the butter in a saucepan over medium-high heat. Cook until the butter becomes brownish ? this gives it a nutty flavor. Don't let any of the butter turn black. Have a small bowl nearby so that you can pour off the butter as soon as it turns brown. Let cool.
• In a large mixing bowl (alternately, use a blender to mix all ingredients together), blend the sugar, cake flour, and salt. Add the eggs and whisk well. Whisk in the oil and the brown butter. Pour in about 1/2 cup milk and whisk ? the mixture should form a thick paste. Pour in the remaining milk a little at a time while mixing and then add the rum (or Grand Marnier or vanilla bean), and lemon zest.
• Heat the crepe pan over medium heat for about a minute. Cover the surface of the pan with clarified butter until it gets sizzling hot.
• Ladle some batter onto the middle of the 8-inch crepe pan and immediately start swirling the pan to distribute the batter over the surface. Pour the batter so that it's very thin on the pan ? and remember, move the pan, not the ladle.
• Cook the crepe for about 30 to 60 seconds (heat may vary) or until it's brown around the edge and dry in the center. Using a thin spatula (it resembles a long tongue depressor), flip the crepe quickly and cook for about 15 seconds.
• Using the spatula, remove the crepe to a warm plate. Sprinkle the crepe with sugar. Repeat with the remaining batter. (After the first few crepes, you shouldn't have to add more butter to the pan.)

Steps:

• In a medium bowl, whisk together the eggs and milk. Whisk in the salt, sugar, and flour. Set aside for 30 minutes. In a nonstick 8 to 10-inch skillet, melt about 1/2 teaspoon butter over medium heat. When it foams, pour or ladle about 1/8 cup (2 tablespoons) into the batter. Lift and swirl the pan so the batter coats the bottom. Replace the pan on the burner and cook just until set and the underside is lightly browned. Using a spatula or your fingers, flip and cook until the other side is lightly browned. Transfer to a platter. Repeat until the batter is used up.
• In a food processor blend together the 12 tablespoons butter, sugar, orange rind, and juice. Chill. When ready to serve, melt the orange butter in a saute pan over an open flame to make a sauce. Add the crepes one at a time using a fork to flip them to coat both sides. When coated fold the crepe into quarters, push it to the side of the pan and continue coating another one. Overlap the folded crepes on one side of the pan while you coat the rest. When all of them have been dressed in the orange butter, pour the orange liqueur and cognac into the pan and warm it, then tip your pan towards the flame to ignite it. Let the flame die down and serve 2 crepes per person.

Steps:

• Fold your crepes in half twice, so they are in the shape of a triangle. In a non-stick pan over medium heat, melt half of the butter. When it begins to foam remove from heat and add 2 ounces of the liquor and 2 tablespoons of the sugar. Always add alcohol off of the heat to avoid a jumping flame. Use tongs to gently lay crepes into the pan. Turn the crepes to coat. Lay the crepes out on a plate and top with ice cream. Pour remaining sauce over the ice cream. Serve immediately.
• In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
• Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Steps:

• For the crepes: In a blender, add the milk, eggs, melted butter and 1/4 cup water; blend to combine. Add the flour, sugar and salt and blend, scraping down the sides of the blender as needed, until smooth, about 1 minute. Cover and let the batter rest in the refrigerator for at least 30 minutes and up to 1 hour.
• Re-blend the batter just before cooking. Heat a nonstick crepe pan or 10-inch nonstick sauté pan over medium heat. Coat the pan with a small amount of butter and allow it to froth and bubble. Ladle about 1/4 cup batter into the center of the pan and lift and swirl to spread the batter evenly over the bottom of the pan in a circular motion. When the crepe begins to set, the edges get a little lacy and the bottom gets a little color, about 1 minute, carefully flip with a spatula. Continue cooking until lightly browned on the second side, about 45 seconds. Transfer to a plate or sheet pan. Repeat until the batter is used up, stacking the crepes as made. (You should have about 8 crepes.)
• For the sauce: In a 10-inch skillet, bring the juice to a simmer over medium-high heat. Add the sugar and continue to simmer until the juice reduces down by two-thirds, or until thickened, 5 to 7 minutes.
• Melt half the butter in a nonstick skillet over medium heat. Add half the orange segments, half the zest strips and half the reduced orange juice and allow the orange segments to soften and the liquid to reduce, about 1 minute. Fold each crepe in half, and then in half again to form triangles. Add half the folded crepes to the sauce in a single layer, then allow them to be gently coated in the sauce. Flip and coat the other side. Add half the orange liqueur to the pan and allow it to reduce slightly. Pour half the cognac into the pan, then tip the pan to catch the flame and ignite the sauce. (Alternatively, use a long stick lighter to ignite the liquor.) Allow the flame to burn off the alcohol. Transfer the crepes to plates and serve with the Whipped Crème Fraîche. Repeat the process with the remaining ingredients to make 2 more servings.
• Lightly whisk the crème fraîche and vanilla paste in a chilled bowl until the crème fraîche is slightly loosened up and the vanilla is incorporated. Chill until ready to use.

Steps:

• Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.
• Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.
• In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur and orange sections. Set aside.
• Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving plate. Repeat with remaining crepes. Roll the crepes into a cylinder. Spoon on some of the orange sections. Serve 2 crepes per person. Top with vanilla ice cream and serve immediately.

Steps:

• Cream the powdered sugar into the butter until you have a smooth texture.
• Add lemon zest, lemon juice, and Grand Marnier. It will break down (look a little curdled) when you add the citrus and alcohol but that is okay.
• Spread the mixture over each crepe.
• Fold the crepes in quarters and pile together.
• Keep crepes warm in a 200 degree Fahrenheit oven.

Steps:

• heat butter in and sugar in a deep frying pan over low heat, stirring occasionally, until the sugar begins to dissolve. turn up the heat and bubble fast until the mixture just starts to go brown and caramelise ( 4 minutes).
• Pour in juice and zests then bubble for 3-4 minutes to thicken slightly. Add the liqour, flame for a few seconds.
• Put one crepe into the sauce and coat well then fold in 4 like a handkerchief.Push to one side of the pan and continue with the rest. Serve 2-3 crepes per person.

Steps:

• FOR THE CREPES: Combine eggs, milk, water, flour, Cognac, sugar, salt and melted butter in a blender until smooth batter forms, about 10 seconds. Transfer batter to medium bowl.
• Using pastry brush, brush bottom and sides of 10-inch nonstick skillet very lightly with melted butter; heat skillet over medium heat. When butter stops sizzling, tilt pan slightly to right and begin pouring in scant 1/4 cup batter. Continue to pour batter in slow, steady stream, rotating wrist and twirling pan slowly counterclockwise until pan bottom is covered with even layer of batter. Cook until crepe starts to lose opaqueness and turns spotty light golden brown on bottom.-, loosening crepe from side of pan with rubber spatula, 30 seconds to 1 minute. To flip crepe, loosen edge with rubber spatula and, with fingertips on top side, slide spatula under crepe and flip. Cook until dry on second side about 20 seconds.
• Place cooked crepe on plate and repeat cooking process with remaining batter, brushing pan very lightly with butter before making each crepe. As they are done, stack crepes on plate (you will need 12 crepes). (Crepes can be double-wrapped in plastic and refrigerated up to 3 days. If crepes have been refrigerated, bring them to room temperature before making sauce,).
• ORANGE SAUCE: Adjust oven rack to lower-middle position and heat broiler. Add 3 tablespoons Cognac to broiler-safe 12-inch skillet; set over medium heat just until vapors begin to rise from Cognac, about 5 seconds. Remove pan from heat and wave lit chimney match over cognac until it ignites; shake pan until flames subsides. (Cognac should burn for about 15 seconds; re-ingite if flame dies too soon).
• Add butter, 3 tablespoons sugar, and 1 cup orange juice to cognac; simmer briskly over high heat, whisking occasionally, until many large bubbles appear and mixture reduces to thick syrup, 6-8 minutes. (You should have just over 1/2 cup sauce.) Transfer sauce to small bowl; do not wash skillet. Stir remaining 1/4 cup orange juice, zest, liqueur, and remaining tablespoon cognac into sauce. Cover to keep warm.
• TO ASSEMBLE: Fold each crepe in half, then in half again to form wedge shape. Arrange 9 folded crepes around edge of now-empty skillet, with rounded edges facing inward, overlapping as necessary to fit. Arrange remaining 3 crepes in center of pan, sprinkle crepes evenly with remaining tablespoon sugar. Place skillet in oven and broil until sugar caramelizes and crepes turn spotty brown, about 5 minutes. (Watch crepes constantly to prevent scorching; turn pan as necessary) Remove pan from oven and pour half of sauce over crepes, leaving some areas unsauced. Transfer crepes to individual serving dishes ans serve immediately, passing extra sauce separately.

Steps:

• (Optional orange & lemon zests for sauce)At least a day or two before making Crepes suzette, slice a thin piece form the outer rind of an orange, large enough to cover the ball of your thumb, and a smaller piece of lemon rind. Cut both into thin strips, add to 2 tablespoons of vanilla sugar, cover and put away until the sugar absorbs the flavoring oils.
• To make the vanilla sugar:.
• In a glass container, place the sugar and the vanilla bean, cover the container tightly. Set mixture aside (the sugar will be sufficiently scented with vanilla to be used in a week or so). Vanilla sugar will keep indefinitely in an airtight container at room temperature (do not need refrigerate). Replenish sugar as it is used. The vanilla bean is good as long as it is fragrant.
• To make the crepes:.
• Stir the eggs, flour, milk, salt, and water to the consistency of olive oil, or until it will pour back silently and smoothly from a foot or more above the mixing bowl (batter which should have the consistency of light cream, just thick enough to coat a wooden spoon). NOTE: A blender or food processor may also be used for the mixing.
• Heat in a frying pan or crepe pan with 2 tablespoons of butter.
• Pour in enough batter to cover the bottom of the pan. Move the pan to spread the batter thinly, and keep it moving.
• After one minute, turn the pancake upside down, then turn it again, until it is nicely browned.
• Fold the crepe in half, and fold again to form a triangle.
• Proceed to make the remaining crepes, adding butter to the pan only if the crepes begin to stick.
• To make the sauce, melt the butter in a large frying pan.
• When it begins to bubble, pour in 3 ounces of the blended liqueurs.
• When the mixture is warm, carefully flame the liqueurs.
• When the fire goes out, add the vanilla sugar mixture (sugar, lemon, and orange peel).
• Plunge the folded crepes/pancakes into the warm sauce.
• Turn them, and add the remaining 2 ounces of blended liqueurs.
• When the fire dies down again, they are ready to serve.
• Garnish with thin strips of orange zest.
• Serve three crepes per portion. Spoon a little of the remaining sauce over each serving.

Steps:

• Prepare pancakes following the classic recipe - see 'Goes well with'. Fold the pancakes into quarters.
• Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.
• Immediately slide the pan off the heat and add the orange juice - be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, the Grand Marnier and return the pan to a low heat to re-melt the caramel into the liquid.
• Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.

Steps:

• For the batter: In a blender, combine milk, eggs and melted butter; cover and mix.
• Reduce to low speed and gradually add flour and salt; blend for one minute.
• Strain the batter through a sieve, cover and refrigerate for one hour.
• Spray a nonstick skillet with cooking spray, heat over medium heat.
• Pour a 1/4 cup (60ml) of batter into the pan. Lift and swirl pan to evenly cover entire surface; cook for one minute.
• Lift edge with a spatula to loosen and turn; cook 30 seconds more, repeat with remaining batter.
• To prepare sauce: Melt remaining 1/2 cup (125ml) butter in a large nonstick skillet over medium heat, add sugar, orange peel and juice, simmer @ 2 minutes.
• Place crepes, one at the time, into sauce and turn to coat.
• Fold each crepe into quarters and place along the edge of the pan.
• Repeat with remaining crepes until the pan is filled with folded crepes.
• Add liqueur or extract.
• Carefully ignite pan with a match or lighter to flambe (optional).
• As soon as flame subsides, serve immediately. Garnish with orange slices.