Crępes Suzettes          Recipe

Make the batter and the sauce the day before.  Since it’s primarily fat molecules that convey taste, you want ample time for the aromatics in the orange zest and liqueur to migrate into the butter, of which you use obscene amounts (but you don’t do this often - so it’s OK).

 

You also can fry the crępes themselves up beforehand, but that’s a matter of convenience rather than taste.

 

So.... for 6 people:

MAKE CREPE BATTER  12 robust crępes*, 7” in diameter

DAY BEFORE:

whole milk

 

1  cup

cold water

 

1  cup

egg yolks

 

4

granulated sugar

 

1 1/2 tbs

orange liqueur

 

4 tbs

flour, sifted

 

2 cups

unsalted butter, melted

 

7 tbs








•  Mix with blender until smooth;  store in refrigerator

MAKE ORANGE BUTTER SAUCE

DAY BEFORE:

 

lump sugar

5 large lumps

oranges, bright skin

4

lemons

1

 

•  rub all sides of sugar lumps on fruit, then scrape zest off entire fruit;

 

   remove colored peel only, never dig down into the white rind

vanilla

2 drops

granulated sugar

1/4 cup

 

•  mash lumps, add granulated sugar & zest; mince very fine**

unsalted butter, soft

1/2 lb

 in 3 qt mixing bowl electric beater

•  combine above ingredients, creaming in until fluffy

strained orange juice

2/3 cup

orange liqueur

3 Tbs

 

•  beat OJ and liqueur by drops into sauce until creamy thick;  cover and refrigerate


FRY THE CREPES

AFTERNOON OF

7" Iron Skillet (better to use 2)

2-3 tbs cooking oil & light brush, or use Pam

•  set stove at moderately high heat

•  heat pan(s) until smoke starts

•  hold pan in right hand, pour 31/2 tbs batter with left, tilt 2-3 seconds to form film; pour off any excess

•  cook on one side for 60-80 seconds

•  flip by near edge, cook on other side for ~30 seconds

•  slide out of pan, regrease and start next

•  stack (count) and store

 

 

COMBINE CREPES AND SAUCE

JUST PRIOR TO SERVING

•  heat sauce until bubbling (don't overheat or do this much beforehand - the essential oils in the zest can be easilyburned or boiled off)

•  pour sauce through strainer to remove all the bits of zest, into a bowl

•  dip each crepe into the molten sauce, both sides, slowly to insure full absorption, then fold into quarters and place on chafing dish

•  mix 1/2 cup each of orange liqueur and vodka in a pot and heat it

 

 

MAKE FLAMBE MEDIUM

AT THE MOMENT OF SERVING

•  sprinkle crępes with 3 tbs sugar, pour hot liqueur mix over them & ignite;   shake pan gently & baste;  when fire dies, pour any still-remaining sauce into chafing dish with the crępes, and serve.

 

 

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*            really makes 14 or 15, but the first one or two out of each pan are useless.  This always happens, to everyone, no matter what you do.  It’s inevitable.  Don't fight it. 

 

**          don’t skimp on the amount or processing of the zest;  that’s where the magic is.