Crepes Suzette á La New Orleans Food

SUZETTE SAUCE ( FOR CREPES SUZETTE)

Steps:

• heat butter in and sugar in a deep frying pan over low heat, stirring occasionally, until the sugar begins to dissolve. turn up the heat and bubble fast until the mixture just starts to go brown and caramelise ( 4 minutes).
• Pour in juice and zests then bubble for 3-4 minutes to thicken slightly. Add the liqour, flame for a few seconds.
• Put one crepe into the sauce and coat well then fold in 4 like a handkerchief.Push to one side of the pan and continue with the rest. Serve 2-3 crepes per person.

CRêPES SUZETTE

Steps:

• In a small saucepan, combine orange juice, zest, butter and sugar. Place over high heat and bring to boil; reduce heat to medium-low. Simmer until syrupy, 10 to 15 minutes. Remove from heat, and set aside.
• Fold crepes into quarters, and arrange in circular pattern, slightly overlapping, in a nonreactive skillet or other shallow flameproof pan. Pour warm syrup on top (reserve syrup pan), and place over low heat until crepes are warm, about 5 minutes.
• Warm liqueur in pan that held orange syrup. When crepes are hot, pour liqueur on top; carefully touch a flame to surface to light it. Serve immediately, spooning crepes and sauce onto each plate.

FRENCH CREPES SUZETTE

Steps:

• (Optional orange & lemon zests for sauce)At least a day or two before making Crepes suzette, slice a thin piece form the outer rind of an orange, large enough to cover the ball of your thumb, and a smaller piece of lemon rind. Cut both into thin strips, add to 2 tablespoons of vanilla sugar, cover and put away until the sugar absorbs the flavoring oils.
• To make the vanilla sugar:.
• In a glass container, place the sugar and the vanilla bean, cover the container tightly. Set mixture aside (the sugar will be sufficiently scented with vanilla to be used in a week or so). Vanilla sugar will keep indefinitely in an airtight container at room temperature (do not need refrigerate). Replenish sugar as it is used. The vanilla bean is good as long as it is fragrant.
• To make the crepes:.
• Stir the eggs, flour, milk, salt, and water to the consistency of olive oil, or until it will pour back silently and smoothly from a foot or more above the mixing bowl (batter which should have the consistency of light cream, just thick enough to coat a wooden spoon). NOTE: A blender or food processor may also be used for the mixing.
• Heat in a frying pan or crepe pan with 2 tablespoons of butter.
• Pour in enough batter to cover the bottom of the pan. Move the pan to spread the batter thinly, and keep it moving.
• After one minute, turn the pancake upside down, then turn it again, until it is nicely browned.
• Fold the crepe in half, and fold again to form a triangle.
• Proceed to make the remaining crepes, adding butter to the pan only if the crepes begin to stick.
• To make the sauce, melt the butter in a large frying pan.
• When it begins to bubble, pour in 3 ounces of the blended liqueurs.
• When the mixture is warm, carefully flame the liqueurs.
• When the fire goes out, add the vanilla sugar mixture (sugar, lemon, and orange peel).
• Plunge the folded crepes/pancakes into the warm sauce.
• Turn them, and add the remaining 2 ounces of blended liqueurs.
• When the fire dies down again, they are ready to serve.
• Garnish with thin strips of orange zest.
• Serve three crepes per portion. Spoon a little of the remaining sauce over each serving.

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.

CRêPES SUZETTE

Steps:

• To make the crêpes, combine milk, water, eggs, sugar, and salt in a blender; blend on medium speed until smooth, about 10 seconds. Add flour and blend until smooth, about 5 more seconds. Add 2 tablespoons of the melted butter and orange zest; pulse until incorporated, about 3 (1-second) pulses. Cover blender and place in refrigerator; let rest for 20 minutes.
• Remove crêpe batter from fridge. Heat a small (6-inch) nonstick skillet or crêpe pan over medium. Add 1/2 teaspoon of the melted butter and swirl to coat skillet. Add 2 tablespoons batter and swirl to coat bottom of skillet. Cook, undisturbed, until the bottom is lightly golden, and the top is still a little moist, about 1 minute. Swirl skillet to loosen crêpe and gently flip with a spatula and your fingers. Cook until golden, about 30 seconds. Transfer to a plate. Repeat with remaining butter and batter.
• To make orange sauce, combine orange juice, white sugar, and orange zest in a small skillet over medium. Cook, stirring often, until sugar is dissolved and the liquid starts to bubble, 3 to 4 minutes. Gradually add the butter, piece by piece, stirring constantly, until it is melted and fully incorporated, about 2 minutes. Let sauce come back up to a simmer and let simmer until slightly syrupy, stirring occasionally, about 2 to 3 minutes. Stir in orange liqueur and salt. Remove from the heat.
• Fold each crêpe in half, then half again to make a triangle. Dip the folded crêpes into the hot orange sauce. Place on a serving platter. Repeat with remaining crêpes, overlapping each crêpe so they are facing the same direction.
• To serve, pour orange liqueur into the skillet with the remaining orange sauce and place over medium-high. If it does not ignite automatically, use a long-stemmed lighter and carefully set the liqueur on fire. Let it burn for about 30 seconds. Pour the flaming liqueur over the crêpes on the platter and serve immediately with ice cream.

ULTIMATE CRêPES SUZETTE

Steps:

• Put the flour, sugar and a pinch of salt in a large bowl. Make a well in the centre, add the eggs, oil and 2 tbsp of the milk, and beat together with a wooden spoon until smooth. Slowly start to pour in a little milk, mixing as you pour, to keep the batter smooth. Pour in the rest of the milk, a bit more quickly now, until it looks like single cream. Finally, add the beer.
• Heat a 15cm/6in crêpe pan. Measure 21⁄2 tbsp of the batter into a jug, then pour into the pan, moving it around so the mixture swirls and fits the bottom of the pan. When the crêpe is golden underneath (in about 15 seconds if pan is the right temperature), turn and cook for a further 30 seconds, until spotted brown.
• Slide the crêpe on to a plate. Wipe the pan with oiled kitchen paper and continue frying until all the batter is used, stacking the crêpes on top of each other as you cook them. You can freeze the pancakes at this stage, wrapped in cling film and foil. Or make a day ahead, wrap and keep in the fridge. To reheat, put on an ovenproof plate, cover with foil and warm in a 180C/Gas 4/fan oven 160C for 10-15 minutes. (If using for Crêpes Suzette, warm through in the sauce.)
• TO MAKE CRÊPES SUZETTE - Make the crêpes as above.
• For the sauce, heat the butter and sugar in a deep frying pan (about 25cm/10in) over a low heat, stirring occasionally, until the sugar begins to dissolve; turn up the heat and bubble quite fast, until the mixture just starts to go brown and caramelise (about 4 minutes), stirring only towards the end. Pour in the orange juice (see left); add the orange and lemon zests, letting the mixture bubble for 3-4 minutes to thicken slightly. Add the Grand Marnier and cognac, heat for a few seconds and lower the heat.
• Put one crêpe into the juices and, holding it with a fork, coat it well in the mixture. Fold it into quarters and push to one side of the pan. Continue the coating and folding with the remaining pancakes. Serve 2-3 crêpes per person with the sauce.

CREPES SUZETTE á LA NEW ORLEANS

Steps:

• Sift dry ingredients together.
• Stir in the milk slowly to obtain a smooth batter.
• Add beaten eggs and beat well.
• Add lemon or orange peel and bake on a hot, greased griddle until browned on both sides, but still soft enough to roll.
• Spread each cake with sauce, roll and serve at once.
• To make the sauce: cream butter and sugar together until fluffy and sugar is dissolved; add fruit juice very slowly, stirring constantly.
• Add grated rind and curaçao; blend thoroughly.
• Pour curaçao over rolled cakes and ignite before serving.