Crêpes Suzette

By norsegal8

Ingredients

• 1 recipe Chantilly Crêpes
• FOR CANDYING THE RIND
• 1 large orange
• 1/3 cup sugar
• 1/3 cup water
• 1 teaspoon corn syrup
• ORANGE/BUTTER SAUCE
• 1 large orange
• 1 1/2 teaspoon lemon juice
• 1 cup unsalted butter
• 1/4 cup sugar
• FOR FLAMBEING
• 3 tablespoons powdered sugar
• 1/3 cup Grand Marnier or Curacao
• 1/3 cup brandy

Details

Servings 6

Preparation

Step 1

Use a stripper or vegetable peeler to peel 1 of the oranges. Be sure to remove only the orange portion and not the bitter white pith beneath. If using the vegetable peeler, cut the strips with a knife to 1/4-inch wide.

Place the strips in a saucepan of boiling water and simmer for 15 minutes. Drain and rinse under cold water.

In a small saucepan combine the 1/3 cup sugar, 1/3 cup water and 1 teaspoon corn syrup and bring to a boil, stirring constantly. Stop stirring, add the orange strips and cover tightly. Simmer on low heat for 15 minutes without stirring or uncovering. Cool uncovered.

TO MAKE THE ORANGE BUTTER SAUCE
Remove the peel of the second orange with a zester. Squeeze both oranges and strain the juice. You should have 2/3 cup juice. Add the lemon juice.

In a mixing bowl, with the whisk, cream the butter and sugar for 1 minute or until very soft. Very gradually, beat in the juice, zest and 3 tablespoons of Grand Marnier. Set aside, refrigerate or freeze.

To assemble: Lay a crepe with its most attractive side down and spread lightly with the orange butter. Fold in half and spread with more orange butter. Fold into triangles by folding in halves or thirds. Fold each side down so that they meet in the center, spread with a little more orange butter. Use a total of 1 tablespoon of orange butter for each crepe. Place the remaining orange butter into a large crepe or saute pan heat until melted and bubbling. Place the crepes and candied orange rind into the pan. Heat for 1 1/2 minutes, spooning the orange butter over the crepes. Remove from the heat and sprinkle with the powdered sugar.

Place the liqueur in a large ladle or saucepan with a long handle. Heat until very hot and starting to flame. If necessary, tilt the ladle so that the gas burner flame will ingnite it or use a very long match. Pour over the crepes and allow to flame until it goes out.