Crepes suzette and crepes Flambees
How to make the Crepes flambe:Notes: the recipe below assumes that you have already made several fresh crepes. if you need to learn how to make the crepes please refer this crepe making tutorial. Utensils needed:
- 1 thick bottomed stainless pan 10 inch (28cm) diameter is best
- 1 fork
- 1 spoon
- 6 crepes
- 150 ml of orange juice (pulp free)
- 70 grams of unsalted butter
- 70 grams of caster sugar
- half a lemon
- around 2 teaspoons of orange zest ( grated using a zester)
- 4 tablespoon of Cognac ( I used courvoisier cognac)
- 6 tablespoon of Grand Marnier
- Start by placing your pan over low heat and pour in (around the middle of the pan) about 2 tablespoons of white granulated sugar.
- Leave the sugar to melt slowly on its own in the pan ( it can take up to 3 minutes) until it starts to color and begin to look like a lightly colored caramel
- when it does, start by adding the butter in (around 2 tablespoons) and using a fork blend it quickly with the sugar.
- Add a squeeze of lemon juice then mix well.
- Add the orange zest, followed by the orange juice. raise your heat to medium and leave to reduce for 1 minute.
- After a minute, pour in 3 tablespoons of grand marnier then leave to reduce again for a minute.
- You can now start coating and folding each crepe in that juice one by one ( first on one side, then on the other side) once folded put them aside toward the top of the pan ( as shown in the video)
- when you 3 crepes are coated with the juices and laid flat at the bottom of you pan ( not overlapping), raise you heat to high and pour 2 tablespoons of cognac over the crepes.
- bring the edge of you pan ( the edge that is away from you) toward the flame of you stove then tilt your pan slightly so that the cognac ignites.
- once the flambe is taking place shake you pan gently to further coat the crepes with the juices. finally whent the flames goes out your crepes are ready to be served.
How to make the Crepes suzette:the crepes suzette are actually plain crepes that are coated in a mandarin butter infused butter. the butter can be made in advance up to 24 hours and be used whenever you need it. for this recipe it will be important to have again a bunch of crepes ready of course like the crepe Flambee. it can be an interesting theme for dessert if you host a dinner party to have both style of crepes served to your guest at an interval it will also showcase your skills and dedication as you can actually make both of these using a small portable induction stove that you would placed near the table on a trolley or mobile kitchen island for example. ( just an idea) How to make the Suzette butter: in a bowl mixed the following ingredients:
- 100 grams of plain butter ( has to be soften at room temperature)
- 100 grams caster sugar ( white fine sugar)
- 1 Mandarin ( juice + zest)
- 2 tablespoon of triple sec or curacao liqueur
- 2 tablespoon of orange zest and rind (for decoration)
- powder sugar ( for decoration)
- Start by grating the zest of the mandarin in a bowl.and when done press and reserve the juice.
- Add the butter and mix gently to a paste using a fork
- add all of the sugar and mix well
- add the liquor
- and add finally the mandarin juice in the mix and mix well with a fork. note that for the mandarin juice it is best to add it bit a a time. I found that half of the mandarin juice was enough.
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