Growing up, whenever my mom was finished in the kitchen and asked if we needed anything, my dad would occasionally respond “I’ll take a side of crepe Suzette” sarcastically, of course. Not even knowing what crepe Suzette was, this quote always struck me funny. After finally looking it up and discovering that it’s served on fire, I had to make it. Who doesn’t want the risk of some singed hair and second degree burns in the morning? Though I’ve never made food that requires a fire extinguisher, I needed to do it for my dad’s sake… he’s been asking all these years anyway.
1.5 cups all-purpose flour
½ cup sugar
2 cups milk
1 Tbsp orange liqueur (I used Grand Marnier)
1 Tbsp orange zest
1 tsp vanilla extract
½ cup clarified butter
1 1/2 cups freshly squeezed orange juice
2 tablespoons sugar
2 teaspoons orange zest
2 tablespoons orange liqueur (I used Grand Marnier)
3 oranges, peeled and sectioned
We started out by making the crepe batter. First, whisking the sugar and eggs together, then whisking in 1 ½ cups milk, orange liqueur, orange zest and vanilla. If the batter is not thin enough, add milk until desired thickness. The batter should be thin enough to lightly coat the bottom of a frying pan.
Heat your pan to medium heat and apply a layer of butter another desired non-sticking agent. Spoon some batter into the pan and quickly angle the pan to thinly coat the entire pan with batter. The crepe will cook quickly, so don’t wait too long before flipping then removing.
For the sauce, bring the orange juice to a boil in a saucepan. Add the sugar and zest and bring to a simmer to let the sauce reduce a bit. Remove from heat and add orange liqueur.
In groups of 3 or 4, place crepes into saucepan with orange sauce to absorb some of the liquid. Move crepes to serving plate and roll them into cylinders. Spoon some sauce and orange slices onto crepes and ignite with a long match before serving.
We ignited our sauce while still in the saucepan. This is a fun recipe to try if you’re looking for something unique but not too difficult. The whole process took probably around 30 minutes and it sounds daunting with the flame and all but it’s actually pretty easy. Also, the recipe turned out quite well with a fresh citrus taste.
This recipe is courtesy of the Food Network and Bobby Flay
The recipe we followed: http://www.foodnetwork.com/recipes/bobby-flay/crepes-suzette-recipe2.html