Crêpes
Suzette
(Recipe adapted from here)
For the crêpes:
15g butter
55g plain flour
1 egg
100ml milk
25ml water
extra butter for frying
For the sauce & to serve:
2 big oranges
1/4 lemon
60g caster sugar
50g butter
good splash of Cointreau or Grand Marnier
2 scoops of cinnamon ice cream (optional)
Melt the butter in a big, heavy-bottomed frying pan. Keep heating until the
butter foams up and dies down and is full of rusty flecks. Pour into a bowl to
cool.
Weigh the flour into a mixing bowl and whisk it to get rid of any lumps. Make a
well in the centre and break the egg into it. Start whisking the egg into the
flour, slowly incorporating more from around the edges. Once you have a thick
paste (about half the flour will still be there), start adding the milk. Keep
whisking and incorporating splashes of milk and more of the flour until you
have a smooth batter. Whisk in the cooled butter. Add most of the water,
reserving a little to adjust if needed.
Heat the frying pan up again and add a little bit of butter. Either transfer
the crêpe mix to a jug or find a ladle. Once the pan is smoking hot turn the
heat down a bit. Pour some of the mix into the pan at an angle and swirl
quickly. Flip when starting to brown at the edges. Once browned on the bottom
too, remove to a plate lined with a piece of kitchen paper. Repeat until you've
got four crêpes you're happy with (you should have batter for about 6). You can
now keep them covered in cling film in the kitchen paper (I dampen the top
piece) for a few hours or proceed immediately.
Slice one of the oranges so that you have two slices from the middle to serve
fresh, and two ends to juice. Carefully pull the peel off the two slices and
set aside. Juice the rest of the orange, the other orange and the lemon into a
measuring jug. You should have about 150ml of liquid.
Clean the pan that you made the crêpes in. Have everything ready - a whisk,
some tongs or a fork to maneuver the crêpes, the butter, the juice, the crêpes,
the alcohol, a small frying pan to heat it, matches, the garnishes, plates.
Scatter the sugar evenly over the surface of the pan. Heat over medium-high
heat, shaking the pan slightly every now and then to maintain an even layer.
Once the sugar has melted and begins to caramelise, scrape the sides down and
swirl lightly so that the sugar colours evenly. Once it has reached a deep
golden colour, take off the heat, add the butter all at once and whisk until
smooth and frothy. Add the juice in two goes, whisking well between each - it
may clump up a bit but will melt down in a minute. You'll have quite a bit of
liquid.
Return to the heat. Add the first crêpe to the pan, then carefully turn it over
with the tongs/fork, making sure it's totally soaked. Fold in half, then into
quarters and move to the side of the pan. Repeat with the next three crêpes
until the pan is full of the four quarters. Let the crêpes soak and the sauce
reduce a little over the heat for about 1 minute, until you have a deep golden
syrupy sauce. Transfer the crepes to the plates with some extra sauce. Add the
orange slice and ice cream.
Turn off most of the lights in your kitchen. Quickly add a splash of alcohol to
the small frying pan and heat until vapours start rising. Light a match and
touch it just inside the pan. Blue flames will erupt - watch for the flickers
of gold. Pour over the two plates while still flaming and serve immediately.
(Serves 2)
Crêpes Suzette
(Crêpes adapted from Delia's Complete Cookery Course, sauce adapted from Matthew Fort and Raymond Blanc
here)
For the crêpes:
15g butter
55g plain flour
1 egg
100ml milk
25ml water
extra butter for frying
For the sauce & to serve:
2 big oranges
1/4 lemon
60g caster sugar
50g butter
good splash of Cointreau or Grand Marnier
2 scoops of cinnamon ice cream (optional)
Melt the butter in a big, heavy-bottomed frying pan. Keep heating until
the butter foams up and dies down and is full of rusty flecks. Pour into
a bowl to cool.
Weigh the flour into a mixing bowl and whisk it to get rid of any lumps.
Make a well in the centre and break the egg into it. Start whisking the
egg into the flour, slowly incorporating more from around the edges.
Once you have a thick paste (about half the flour will still be there),
start adding the milk. Keep whisking and incorporating splashes of milk
and more of the flour until you have a smooth batter. Whisk in the
cooled butter. Add most of the water, reserving a little to adjust if
needed.
Heat the frying pan up again and add a little bit of butter. Either
transfer the crêpe mix to a jug or find a ladle. Once the pan is smoking
hot turn the heat down a bit. Pour some of the mix into the pan at an
angle and swirl quickly. Flip when starting to brown at the edges. Once
browned on the bottom too, remove to a plate lined with a piece of
kitchen paper. Repeat until you've got four crêpes you're happy with
(you should have batter for about 6). You can now keep them covered in
cling film in the kitchen paper (I dampen the top piece) for a few hours
or proceed immediately.
Slice one of the oranges so that you have two slices from the middle to
serve fresh, and two ends to juice. Carefully pull the peel off the two
slices and set aside. Juice the rest of the orange, the other orange and
the lemon into a measuring jug. You should have about 150ml of liquid.
Clean the pan that you made the crêpes in. Have everything ready - a
whisk, some tongs or a fork to maneuver the crêpes, the butter, the
juice, the crêpes, the alcohol, a small frying pan to heat it, matches,
the garnishes, plates.
Scatter the sugar evenly over the surface of the pan. Heat over
medium-high heat, shaking the pan slightly every now and then to
maintain an even layer. Once the sugar has melted and begins to
caramelise, scrape the sides down and swirl lightly so that the sugar
colours evenly. Once it has reached a deep golden colour, take off the
heat, add the butter all at once and whisk until smooth and frothy. Add
the juice in two goes, whisking well between each - it may clump up a
bit but will melt down in a minute. You'll have quite a bit of liquid.
Return to the heat. Add the first crêpe to the pan, then carefully turn
it over with the tongs/fork, making sure it's totally soaked. Fold in
half, then into quarters and move to the side of the pan. Repeat with
the next three crêpes until the pan is full of the four quarters. Let
the crêpes soak and the sauce reduce a little over the heat for about 1
minute, until you have a deep golden syrupy sauce. Transfer the crepes
to the plates with some extra sauce. Add the orange slice and ice cream.
Turn off most of the lights in your kitchen. Quickly add a splash of
alcohol to the small frying pan and heat until vapours start rising.
Light a match and touch it just inside the pan. Blue flames will erupt -
watch for the flickers of gold. Pour over the two plates while still
flaming and serve immediately.
(Serves 2) - See more at: http://www.poiresauchocolat.net/2012/02/crepes-suzette.html#sthash.pnKYaGfJ.dpuf
