recipes

Crepe Suzetteā€¦
Serves 4 people

CREPE BATTER
1 cup milk
1/2 cup water
3/4 cup flour
1 tsp sugar
1 pinch salt
1 egg
1 tsp butter
vanilla extract / Grand Marnier

ORANGE COMPOTE
2 oranges
2 tsp sugar
1 tsp pectin
1 dash vanilla extract

SUZETTE BUTTER
1/2 stick butter
1 orange rind
1 oz brown sugar
1.5 oz sugar
1/2 oz brandy
1/2 oz kirsh
1.5 oz Grand Marnier

MISCELLANEOUS

Segments from 1 orange
4 sprigs of mint
candied orange peel strips
1 oz orange juice

CREPE BATTER
In a mixing bowl, combine all the dry ingredients, add the egg, blend with a whisk slowly add water and milk. Flavor with vanilla and liquor. Let set for an hour. Melt the butter in the crepe pan and add to batter. Pour about 2oz of batter on the warm pan. Spread evenly all over the pan and cook about a minute on each side. Reserve and repeat operation for the rest of the batter. You should get 8 crepes.

ORANGE COMPOTE
Blend the sugar with the pectin. Grind the zest of an orange, segment the 2 oranges and place in a saucepan with the juice of the orange and the vanilla. Bring to simmer, add the sugar blend and let simmer for a minute. Reserve in a cool place until needed.

SUZETTE BUTTER
Mix all the liquors together and save 1 oz for flambee. With a spatula mix the soft butter in a mixing bowl with the sugars and the rind until well combined add the liquors carefully until all are absorbed. Reserve until needed. Can be refrigerated or frozen.

SERVING THE MASTERPIECE
In a saucepan, place the butter until well melted, add the crepes, fold them in quarters with some compote inside. Add the saved oz of liquor and flambee by lifting the pan close to the burner so the sauce catches fire. Add the orange juice to make a sauce. Decorate with orange segments, mint, and candied orange strips. Serve hot.....

BON APPETIT!