Sunday, May 2, 2010

Crepes suzette au beuree d'orange

With mothers day coming up I was thinking what is the most delicious thing I have ever eaten in my life... well my MIL makes these amazing orange crepes. They are pretty much like a dessert, drenched in caramelized orange butter.  I have never had anything like them ever. These make a great brunch item. So decadent you'll only need 1! I can't wait to make them for myself  ( I must always gift myself a wonderful treat for mothers day!)

This is a lil difficult but so worth it. Crepes take time to make so turn on a good movie and doll up in your fav apron.

Crepes suzette au beuree d'orange (orange crepes)

Basic Crepe recipe

3/4 cup flour
1 large pinch salt  (about 1/2 tsp)
1/2 cup milk
1/2 cup water
3 eggs
3 tbs melted butter

(Orange butter, recipe follows . Zest of 1 orange and 1 lemon for garnish if desired. )

Combine all ingredients and mix well in blender. Leave to rest for 2 to 3 hours. Crepe batter is always best if it can rest. That being said if you do not have the time give it 15 minutes then go, it'll be ok. The batter will not be as settled (but that is a whole post in and of itself.)

Dip a piece of kitchen paper in vegetable oil and grease a small frying pan (lazy way spray with pam.) Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over the bottom of the pan. I do two pans at once but it can be a lil hard to stay on top of two pans. A good crepe should be paper- thin. Cook on a med-high heat and flip it over when you see the edge turning golden brown. Remove crepes from pan and keep aside in a warm place.

Orange Butter:

18 ounces unsalted butter (2 1/4 cups)
12 ounces sugar (1 1/2 cups)
12 oranges, juiced
1 lemon, juiced
(1 big splash Grand Marnier , the recipe calls for this. I have never used it.)

Melt the butter in a big saucepan on a high heat. Add the sugar and cook for about 10 minutes until it caramelizes, stirring (whisking) often. It should be a golden color. Reduce heat to med-high. Combine the lemon with the orange juice and pour it in when the caramel is bubbling. Be careful not to burn the butter or yourself. (if adding: Add Grand Marnier and continue whisking as the mixture curdles a little and let it cook for 10 minutes to reduce.) The mixture will curdle a lil, don't panic.  Mix with an electric hand-mixer to ensure that the butter is fully integrated (only if needed.)

Fold the crepes in 4 and put them into a deep frying pan. Spoon in enough orange butter to barely cover them and, on a high heat, reduce the liquid, turning the crepes over to make sure that they absorb the orange butter, about 10 minutes.

To serve, place the crepes on a dessert plate. Spoon the orange butter over them and garnish with a sprinkling of the zest.

No comments: