Crepes Suzette

Crepes Suzette
Orange Butter Sauce

This recipe was created for a princess.

Recipe Orange Butter Sauce

1 lb butter
2 oranges all juice and zest
1/2 lb 10 X sugar

1) Puree butter and a little 10 X sugar in food processor.
2) Add orange juice and orange zest.

30 prepared crepes (see recipe)
Butter for cooking

Grand Marnier or Cognac

1) Heat the flat pan.  Add T butter and a splash of liquor.
2) Heat and coat the crepes, one at a time.
3) Fold into quarters, like a handkerchief, and put on the serving plate.
4) Repeat until each plate has four crepes.  Sprinkle with 10 X sugar and serve hot.

Crepes Batter

Crepes can be used as hors d’oeuvres and in sweet and savory dishes.  Better to prepare this batter the day beforehand, or hours before using…it is better rested as the flour must absorb the liquid.  The next day adjust the liquid / mixture and add flavorings.

1 large egg
1 egg yolk
4 oz AP flour
salt, herbs, seasonings (to taste)
1 oz sugar
1 c milk
2 oz clarified butter

1) Whisk egg, yolk and sugar by hand.
2) Sift dry ingredients together and set aside.
3) Make this a little on the thick side.  Add flour a little at a time, whisk, add little milk, whisk, flout, mix, mail, mix, end with adding flour and final mix, but do not over mix.
4) Add in clarified butter and mix until blended.
5) Strain batter and store in refrigerator in a plastic container with a lid.

Using a small skillet and two long handled ladles, one for the butter and one for the batter, ladle in butter to coat the skillet and drain remainder back into butter container.  Skillet should be well heated, until smoking.  Ladle in, 5/6 full ladle, and move the batter by tilting the skillet in a slow circular motion, so the batter covers the entire bottom of the skillet.  The crepes should be so thin you can read through them.  They should be light in color, turn over for two seconds and take out of the pan…they are ready.  Continue cooking 4 or 5 crepes and then cool down the skillet with an ice water bath, on the bottom, do not submerge the skillet.   Place the cooked crepes onto parchment lined sheet pan and stagger them atop one another.  Cover with plastic wrap and use as needed.

Refrigerate and use same day or next.


About Theresa H Hall

As a professional vocalist. licensed broadcaster, artist, published poet, lyricist, writer, essayist, critic, animal lover and budding pastr View all posts by Theresa H Hall

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