French Menu Fifth Course: Crepe Suzette with Orange Butter Sauce
After much consternation on what to serve for dessert, I decided to go with the most classic of French desserts: Crepe Suzette with Orange Butter Sauce. I put my personal twist on this old world tradition by adding a touch of lemon zest to the orange sauce. The crepes are savory and light and tie a (sweet) bow around the entire meal.
You will need an 8 inch non-stick skillet and a thin spatula
Crepes
1 1/2 Cups flour
2 Eggs
2 Cups milk
Pinch of salt
1 Stick unsalted butter, melted and cooled to room temperature
1/2 Teaspoon vanilla
2 Teaspoons of orange zest
Butter for crepe pan (optional if you have a trustworthy non-stick skillet)
French vanilla ice cream
Combine milk and eggs in a blender and blend until well mixed. Gradually add flour a bit at a time and blend until smooth. Add melted butter, vanilla and orange zest. Cover and chill in the refrigerator for at least 30 minutes, up to one hour. Remove from the refrigerator. The batter should be about the thin, like olive oil. If too thick, whisk in more milk, a little bit at a time. Heat an 8 inch non-stick pan to medium high heat, brush with butter (optional) pour 2 tablespoons of the batter in the pan and QUICKLY swirl to coat the pan. Brown for about 1 minute and use the spatula to help loosen. Flip (I use my fingers...cooks hands) and cook for another 30 seconds. You want them to be golden, but not brown. (I usually end of tossing the first one until I get the right heat combo). Let crepe lay flat to cool. Once cooled, crepes can be stacked. Repeat until all the batter is gone. These can be stored in the refrigerator for several days in a zip lock bag, or frozen for up to 2 months.
Orange Butter Sauce
2 Sticks unsalted butter
1/2 Cup Sugar
2 Cups freshly squeezed orange juice ( I cheat and use a good quality, no pulp orange juice)
1 Teaspoon orange zest
2 Teaspoons lemon zest
2-3 Tablespoons Grand Marnier
Melt butter and add sugar, juice and zest in a large skillet, stirring frequently until the sugar dissolves and it starts to thicken just a bit. Remove from heat and add Grand Marnier. Return to heat and incorporate. In a warm pan, add crepes (cool down to room temperature if made ahead) and coat the bottom. Fold in half, then half again, creating a triangle. Spoon butter sauce over crepes to warm through. Plate 2 crepes per person and serve hot with a scoop of ice cream and a drizzle of the remaining sauce.
Serves 6
Cooks Note: These are also great with a drizzle of caramel or chocolate sauce
You will need an 8 inch non-stick skillet and a thin spatula
Crepes
1 1/2 Cups flour
2 Eggs
2 Cups milk
Pinch of salt
1 Stick unsalted butter, melted and cooled to room temperature
1/2 Teaspoon vanilla
2 Teaspoons of orange zest
Butter for crepe pan (optional if you have a trustworthy non-stick skillet)
French vanilla ice cream
Combine milk and eggs in a blender and blend until well mixed. Gradually add flour a bit at a time and blend until smooth. Add melted butter, vanilla and orange zest. Cover and chill in the refrigerator for at least 30 minutes, up to one hour. Remove from the refrigerator. The batter should be about the thin, like olive oil. If too thick, whisk in more milk, a little bit at a time. Heat an 8 inch non-stick pan to medium high heat, brush with butter (optional) pour 2 tablespoons of the batter in the pan and QUICKLY swirl to coat the pan. Brown for about 1 minute and use the spatula to help loosen. Flip (I use my fingers...cooks hands) and cook for another 30 seconds. You want them to be golden, but not brown. (I usually end of tossing the first one until I get the right heat combo). Let crepe lay flat to cool. Once cooled, crepes can be stacked. Repeat until all the batter is gone. These can be stored in the refrigerator for several days in a zip lock bag, or frozen for up to 2 months.
Orange Butter Sauce
2 Sticks unsalted butter
1/2 Cup Sugar
2 Cups freshly squeezed orange juice ( I cheat and use a good quality, no pulp orange juice)
1 Teaspoon orange zest
2 Teaspoons lemon zest
2-3 Tablespoons Grand Marnier
Melt butter and add sugar, juice and zest in a large skillet, stirring frequently until the sugar dissolves and it starts to thicken just a bit. Remove from heat and add Grand Marnier. Return to heat and incorporate. In a warm pan, add crepes (cool down to room temperature if made ahead) and coat the bottom. Fold in half, then half again, creating a triangle. Spoon butter sauce over crepes to warm through. Plate 2 crepes per person and serve hot with a scoop of ice cream and a drizzle of the remaining sauce.
Serves 6
Cooks Note: These are also great with a drizzle of caramel or chocolate sauce
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