Whisk together the flour and salt in a medium bowl. In a large skillet over high heat, bring the orange juice to a boil. A classic french Crepe Suzette recipe that incorporates caramelized sugar and butter with fresh orange juice and Grand Marnier finished off with fresh orange segments Copyright © 2011 by Jacques Pépin. Cook over moderately high heat until the edges of the crêpe curl up and start to brown, 45 seconds. Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. Roll the crepes into a cylinder. In season 5, episode 3, Gordon Ramsey provides his handle Crepes Suzette. Using a narrow spatula, remove the crepe to a warm serving plate. I also sometimes play around with the pancake itself. Meanwhile, in a small saucepan, heat the Grand Marnier and cognac. Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. Cook for 45 to 60 seconds or until lightly golden brown. When it begins to foam remove from heat and add 2 ounces of the liquor and 2 tablespoons of the sugar. Ignite carefully with a long-handled match and pour the flaming mixture over the crêpes. this link is to an external site that may or may not meet accessibility guidelines. Last year I served them with roasted strawberries. 4 scoops of vanilla ice cream. 4 ounces of your favorite liquor. In a non-stick pan over medium heat, melt half of the butter. Spoon on some of the orange sections. Flip the crêpe and cook for 10 seconds longer, until a few brown spots appear on the bottom. https://www.thespruceeats.com/crepes-suzette-recipe-1374973 Fold the pancakes into quarters. Using a long spatula, transfer the crêpes to a heatproof platter. © Copyright 2020 Meredith Corporation. Cover and refrigerate batter for 30 minutes. 1 tablespoon melted unsalted butter, plus more butter for the skillet, 6 tablespoons unsalted butter, softened, plus more for buttering, 1/4 cup plus 2 tablespoons sugar, plus more for sprinkling. Whisk together the flour and salt in a medium bowl. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Leave for 1 minute to absorb some juice. To make these French crepes suzette the mouthwatering treat that they are, the butter needs to be infused with flavor. Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. He flambés the liquor in front of his dinner guests and pours it over the platter of crêpes while still flaming.Recipes from Essential Pépin by Jacques Pépin. 1 tablespoon orange liqueur (recommended: Grand Marnier), 2 tablespoons orange liqueur (recommended: Grand Marnier), Sign up for the Recipe of the Day Newsletter Privacy Policy, Apple Bacon Crepes with Maple Cream Cheese Frosting. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. I will confess that one of my favourite ways of eating pancakes is with lemon juice and sugar. Sprinkle with the remaining 2 tablespoons of sugar and broil on the middle shelf of the oven until they begin to caramelize, about 2 minutes. With the machine on, gradually add the orange juice until incorporated. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Heat a 6-inch crêpe pan or nonstick skillet and rub with a little butter. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Set aside. Ingredients: 1 c. plain flour ¼ tsp salt 2 eggs, beaten 1 tbsp melted butter 1 ¼ c milk 3 oranges (zest and juice) 1/3 c. sugar 3 … Looking to amp up your beef stew but unsure where to start? Sweet Crepes: 2 large eggs. Prepare pancakes following the classic recipe - see 'Goes well with'. https://www.thespruceeats.com/crepes-suzette-recipe-1374973 But occasionally I like to make more of an effort. Turn the crepes to coat. Sweet crepes, recipe follows. 1/2 pound butter, softened. 4 tablespoons sugar. Place 2 rounded teaspoons of the orange butter in the center of each crêpe. Flip over and cook the other side for 20 seconds. Always add alcohol off of the heat to avoid a jumping flame. Whisk together the eggs and sugar in a large bowl until pale. Cover and refrigerate batter for 30 minutes. Preheat the broiler. All Rights Reserved. Ingredients 2 large eggs ¾ cup all-purpose flour ½ cup milk .13 teaspoon salt ½ teaspoon sugar ⅓ cup cold water 1 tablespoon canola oil 1 tablespoon melted unsalted butter (plus more butter … While restaurants traditionally make the buttery, orange-flavored sauce for this famous dessert tableside from start to finish, Pépin finds it easier to prepare largely in advance when entertaining.