Crepes Suzette With Grand Marnier Food

CRêPES SUZETTE

Steps:

• Prepare pancakes following the classic recipe - see 'Goes well with'. Fold the pancakes into quarters.
• Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.
• Immediately slide the pan off the heat and add the orange juice - be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, the Grand Marnier and return the pan to a low heat to re-melt the caramel into the liquid.
• Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.

CREPES SUZETTE

Steps:

• To make crepes,combine flour, sugar and salt in a food processor and process briefly. With motor running, add milk, water, eggs and butter through feed tube. Process until smooth. Let stand 30 minutes before using.
• Make crepes as directed:.
• IF your pan is not nonstick, film it with a light coat of butter or oil. Heat until you hold your hand an inch away and feel the heat, then ladle in a small amount of batter, about 2 Tablespoons.
• Lift the pan and rotate it, swirling a thin, even coating of patter all over the pan. Keep swirling until the batter stops moving.
• Set the pan on the burner and cook about 15 seconds, until the top is dry. Using a thin spatula, lift one edge. Using your fingers if necessary , lift the crepe and turn it over, then use your fingers to nudge out any wrinkles.
• Cook until the crepe moves when you jerk the pan. Slip out onto waxed paper.
• Orange Butter Sauce:.
• In a large skillet over medium heat, combine butter, oj, sugar, lemon juice and orange zest, if using.
• Bring to a boil, stirring to melt sugar, then boil until slightly thickened, 2-3 minutes. Stir in 2 T Grand Marnier and cognac. Return to boil for 30 seconds. Remove from heat.
• One by one, place a crepe in the sauce and turn it over to coat. Fold crepe in half, then in quarters. Place on warmed plate with point toward the middle.
• continue with each crepe, overlapping each one slightly.
• Spoon extra sauce over the crepes.
• Heat 1/2 c Grand Marnier briefly in a microwave or in a ladle held over burner. Pour over crepes and ignite with a long handled match, or light in ladle and pour flaming liquor over the crepes.
• Serve immediately when flames die.

CREPES SUZETTE

Steps:

• MAKE CREPES: In medium bowl, combine flour, melted butter, eggs, egg yolks, and 1/2 cup milk: beat with rotary beater until smooth. Beat in remaining milk until mixture is well blended.
• Refrigerate, covered, at least 30 minutes.
• Meanwhile, make ORANGE BUTTER: In small bowl, with electric mixer at low speed, cream 3/4 cup sweet butter with 1/2 cup sugar until light and fluffy. Add 1/3 cup Grand Marnier and 1/4 cup orange peel; beat until well blended. Set aside.
• MAKE ORANGE SAUCE: In large skillet, melt sweet butter. Stir in sugar, orange peel, and orange juice; cook over low heat, stirring occasionally, until peel is ranslucent--about 20 minutes. Add orange sections and 1/2 cup Grand Marnier. Keep warm.
• TO COOK CREPES: Slowly heat 8-inch skillet until a drop of water sizzles and rolls off. For each crepe, brush skillet lightly with butter. Pour in about 2 tablespoons batter, rotating pan quickly, to spread batter completely over bottom of skillet.
• Coook until lightly browned--about 30 seconds; turn, and brown other side. Turn out onto wire rack.
• Spread each crepe with Orange Butter, dividing evenly. Fold each in half, then in half again. When all are folded, place in Orange Sauce in chafing dish or skillet; cook over low heat until heated through.
• TO SERVE: Gently heat 3 tablespoons Grand Marnier in small saucepan just until vapor rises. Ignite with match, and pour over crepes. Serve flaming. Makes 6 to 8 servings.
• McCalls cookbook.

CREPES SUZETTE AU BEURRE D'ORANGE

Steps:

• In a big bowl, mix the flour, salt, and 1 3/4 cups milk, in that order. Whisk vigorously by hand until it is the consistency of heavy cream. Break eggs and fold them in with a whisk. Add the remaining 1 3/4 cups of the milk to the melted butter and pour into the mixture. Continue mixing the batter until it becomes shiny and smooth. Finally sieve the batter to get rid of any lumps. Leave to rest for 2 to 3 hours.
• Dip a piece of kitchen paper in vegetable oil and grease a small frying pan. 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. A good crepe should be paper- thin. Cook on a 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.
• 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.
• To serve, place the crepes on a dessert plate. Spoon the orange butter over them and garnish with a sprinkling of the zest.
• Melt the butter in a big saucepan on a high heat. Add the sugar and cook for about 10 minutes until it caramelizes. It should be a golden color.
• 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. Add Grand Marnier and continue whisking as the mixture curdles a little and let it cook for 10 minutes to reduce. Finally mix with an electric hand-mixer to ensure that the butter is fully integrated.
• Peel the zest from the oranges and cut it very thinly. Blanch in boiling water 3 times and drain it to remove the bitterness. Put the zests in a saucepan with the syrup. Simmer over low heat for 20 minutes.

CREPES SUZETTE

Steps:

• Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.
• Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.
• In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur and orange sections. Set aside.
• Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving plate. Repeat with remaining crepes. Roll the crepes into a cylinder. Spoon on some of the orange sections. Serve 2 crepes per person. Top with vanilla ice cream and serve immediately.

SUZETTE SAUCE

Steps:

• Bring orange juice, sugar, and Grand Marnier to a simmer in a large skillet over medium heat, stirring until sugar is melted. Add butter a piece at a time, whisking until incorporated before adding more; stir in salt. Continue to gently simmer, swirling sauce often, until slightly thickened, about 5 minutes. Serve warm.