Pepin Crepes Suzette

By dyannucci

12-15 crepes
In French restaurants, crepes Suzette are of-
ten made at the table. First, lumps of sugar are
rubbed over oranges so they absorb the essential
oil in the skins and are cooked with butter and
orange juice almost to a caramel. The crepes are
then dipped in the mixture to coat them on each
side, sprinkled with cognac and Grand Marnier,
and flamed. Since only 3 or 4 crepes can be flam-
beed at a time, this method is less than ideal for
serving groups at home. In my recipe, the crepes
are made ahead, placed on an ovenproof platter,
broiled, and then flamed at the table.
The orange butter is also excellent spread on
cake layers as an orange buttercream.

Ingredients

• CREPES
• 3/4 cup all-purpose flour
• 2 large eggs
• l/2 cups milk
• 1/8 teaspoon salt
• l/2 teaspoon sugar
• 1/2 cup cold water
• 2 tablespoons canola oil
• 1 About 1 tablespoon unsalted butter, for
• the pan
• ORANGE BUTTER
• 6 tablespoons (3/4 stick) unsalted butter, softened
• 1/4 cup sugar
• 1 tablespoon grated orange rind
• Juice of 1 orange (1/3) cup)
• 1 tablespoon unsalted butter, softened
• 3 1/2 tablespoons sugar
• l/2 cup cognac or bourbon
• 1/4 cup Grand Marnier, Cointreau,
• or homemade orange liqueur

Details

Servings 4

Preparation

Step 1

As you make crepes, stack them one on top of
the other to prevent them from drying out.

When making crepes, the quantity of liquid in the batter can be changed to make the crepes thicker or thinner. Milk or a mixture of milk and water is usually used, but some recipes or even beer. The number of eggs varies from recipe to recipe as well. Cream or extra egg yokes make a crepe that is tender and soft
but difficult to turn. The more water and less fat, the more the batter is like a bread dough,making a crepe that stronger and more elastic.

Crepe batter does not have to rest before it be used. When it rests, it tends to thicken slightly, but this is barely noticeable in the final product.

There are special steel crepe pans that have very short sides, which makes it easy to flip the crepes. However, any pan that has a non-stick surface is fine. I usually use a pan that is 6 inches in diameter.

Crepes can be made ahead can be made ahead and stacked, especially if they are to be stuffed or used in crepe suzette then reheated as necessary.
If you cover them with plastic wrap so that they don't dry out and absorb other
flavors, they will keep well for a couple of days in the refrigerator
They can also be frozen.


FOR THE CREPES:
Combine the flour, eggs, 1/4 cup of the milk, the melted butter, salt,
and sugar in a bowl and mix well with a whisk.
(The mixture will be thick and smooth.)

Add the remaining milk, the cold water, and oil. Stir well.

Heat a 6-inch crepe pan or skillet, preferably
nonstick, and butter it lightly (butter it only for
the first crepe).

Pour about 3 tablespoonfuls of the batter into one side of the skillet and immediately tilt the skillet, shaking it at the same time,
to make the batter run all over the bottom. (The
speed at which the batter spreads determines the thickness of the crepe; if you do not move the skillet fast enough, the batter will set before it has a
chance to spread, and the crepe will be thicker than desired.)
Cook over medium-high heat for about 1 minute, until browned.
To flip, bang the skillet on a pot holder on the corner of the stove to loosen the crepe, then flip it over. Or lift the edge of the crepe with your fingers or a fork, grab the crepe between your thumb and forefinger, and turn it over. Cook for about 30 seconds on the otherside and transfer to a plate. Notice that the side of the crepe that browned first hs the nicer color; be sure to serve the crepes so that this is the side that is visible.
Repeat with the remaining batter, stacking the crepes (you should have 12 to
15 crepes).

FOR THE ORANGE BUTTER

Put the butter, sugar, and grated orange rind in a food processor and process until the mixture is a uniform orange color. With the machine, add
juice slowly, so that the butter absorbs it.
Spread approximately 1 tablespoon of the orange butter on each crepe. Fold the crepes in quarters.

Butter a large ovenproof platter about 17 inches by 10 inches with the softened butter and sprinkle it with 1 1/2 tablespoons of the sugar.
Arrange the stuffed crepes on it, overlapping them slightly and leaving a space at the end of the platter where the sauce can accumulate.

Preheat the broiler. Sprinkle the crepes with the remaining 2 tablespoons sugar
and place them under the broiler (approximately in the middle of the oven, so they won't burn) for 2 to 3 minutes, until the surface of the crepes caramelize

Pour the cognac or bourbon and orange liqueur on the very hot crepes and carefully light with a long lighter.
Bring the platter to the table and incline it slightly so that the flaming juices gather in the space you left. Spoon up the liquid and pour it back, still flaming, onto the crepes.
When the flame subsides, serve the crepes 2 or 3 per person, with some of the sauce.