Saturday, November 1, 2008

Crepes Suzette with Vanilla Ice Cream and Orange Butter Sauce

Cook Time: 50 min
Level: Intermediate
Yield: 6-8 servings


* 2 cups milk
* 2 eggs
* 1 1/2 cups all-purpose flour
* Pinch salt
* 1 stick (4 ounces) unsalted butter, melted
* Orange butter, recipe follows
* 1 tablespoon butter to brush the crepe pan


Preheat oven to 350 degrees F.

Add milk and eggs to blender and combine. Add the flour 1/2 a cup at a
time, blending after each addition to ensure there are no lumps. Add
pinch of salt and melted butter then blend for 30 seconds until you
achieve a smooth, silky consistency. Set aside in refrigerator for at
least 30 minutes to rest. While it rests make the orange butter sauce.

Dip a piece of kitchen paper in butter 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 fold
in half and press into a muffin tray to form little cup shapes. Bake
in hot oven for 10 to 12 minutes until slightly crispy and brown
around the edges, the middle should remain spongy and light.
Orange Butter:

* 2 sticks (1/2 pound) unsalted butter
* 1 cup granulated sugar
* 1 cup freshly squeezed orange juice
* 1/2 lemon, juiced
* 1 teaspoon orange zest
* 1 big splash orange-flavored liqueur (recommended: Grand Marnier)

Combine the butter, sugar, citrus juices, and zest to a small saucepan
and cook for about 10 minutes until it caramelizes. It should be a
golden color. Remove from heat, add the Grand Marnier, return to the
heat and continue to whisk and reduce until syrupy-about 10 minutes.
When done, set to the side.

To assemble, place crepe "cup" in the center of plate and place a
scoop of vanilla ice cream in the cup. Drizzle with the orange butter

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