Crêpes Suzette

Ingredienti

• 1 3/4 cup All-Purpose Flour
• 1 teaspoon White Sugar
• 1/4 teaspoon Salt
• 3 large Eggs (slightly beaten)
• 2 cups Milk
• 2 tablespoons Melted Butter
• 1 teaspoon Rum (optional)
• 1/3 cup Sugar
• 1/3 cup Orange Juice (freshly squeezed, at room temperature)
• 1/3 cup Unsalted Butter (softened at room temperature)
• 1 tablespoon Orange Zest
• 3 tablespoons Grand Marnier
• 3 tablespoons Sugar

Preparazione

1. 1

   Whisk the flour, sugar, and salt in a mixing bowl.

2. 2

   Whisk in the beaten eggs, milk, vanilla, and rum (if used). The batter should be smooth, with few lumps of flour.

3. 3

   Preheat a non-stick skillet or crepe pan over medium heat and grease the surface with a teaspoon of butter that you rub all over the surface with absorbent paper.

4. 4

   Pour 1/3 cup of batter into the center of the pan, tilt, and rotate the pan to spread the crepe batter all over the pan as thin as possible.

5. 5

   Cook until the sides are dying out. It takes about 2 minutes.

6. 6

   Slide a flat tool under the crepe, flip and keep cooking on the other side for about 1 minute or until golden brown.

7. 7

   Set aside the cooked crepes on a plate and fold them into a triangle shape to keep them soft and lukewarm.

8. 8

   --- Orange Butter ---

9. 9

   In a large non-stick skillet, over medium heat, add sugar and cook, without stirring until it melts. Keep cooking until it reaches a light brown caramel color.

10. 10

    Remove the pan from heat and carefully pour the orange juice. Watch out, if the liquid is cold, it may splash outside the pan. Caramelization is going to form sugar crystals, and that's normal. Fold in the orange zest and return to medium heat until the sugar melts again into a caramel.

11. 11

    Stir in the butter, melt it, and bring it to a light boil for 3 minutes until it reduces slightly.

12. 12

    Reduce heat and add 3 folded crepes to the pan and cook them for 1-2 minutes until warm, then place the crepes on a serving plate. They are ready to be ignited.

13. 13

    Cook the 3 remaining crepes in the remaining orange butter.

14. 14

    --- Igniting Crepes ---

15. 15

    Meanwhile, warm the Grand Marnier in a small saucepan over medium heat.

16. 16

    Sprinkle the white sugar all over the crepes. Remove the skillet from the heat and pour the hot Grand Marnier over the crepes.

17. 17

    Ignite the crepe carefully with a match or lighter. The flame stops when there's no more alcohol. To keep some extra Grand Marnier flavor, use the back of a spoon to stop the flame a bit before.

18. 18

    Serve with extra grated orange zest or a scoop of ice cream.