Crepes Suzette
From Jun’s Kitchen
4 servings; 4-6 crepes
Ingredients:
For the glaze:
- 50g sugar
- 50g butter
- 1 1/2 cups orange juice
- 40 mL Grand Marnier
For the crepes:
- 20g melted butter
- 2 tsp vanilla extract
- 100g flour
- 2 eggs
- 240g milk
- 5 tbsp butter, for the pan
Toppings:
- 1/2 orange, supremed
- 150g whipping cream
- 30g sugar
Directions:
- In a wide skillet, prepare the glaze by combining sugar, butter, and orange juice, and simmer on medium until it reaches the consistency of good maple syrup.
- Turn the burner off, then add Grand Marnier and ignite with a torch to flambe. Make sure to invite guests over for the show!
- Mix together crepe ingredients in a large bowl, then strain to remove lumps and transfer batter to another bowl.
- Over medium-low, melt 1 tbsp of butter until foaming, then portion ~1/4 cup of batter into the pan, flipping when bubbles start to appear on top and the bottom is lightly browned.
- Briefly soak finished crepe in glaze before folding in quarters and leaving in the pan with the glaze (heat still on).
- Repeat steps 4 and 5 until all batter has been used. As the pan becomes too full, transfer crepes to a plate to serve, lining them up on top of each other with the point of the quarter-circle pointing in the same direction.
- Drizzle any remaining glaze on top, along with supremed orange slices.
- Whip cream and sugar to soft peaks, and top each serving with a healthy dollop.