Traditional Crepe Suzettes

Traditional Crepe Suzettes

Ingredients:
2 oranges zested & sectioned. Save juice from sectioning.
1 cup AP flour
3 eggs
1/2 cup milk
4 oz clarified butter
4 oz solid butter
1/2 cup each orange & lemon juice
1 cup white sugar
1 tsp baking powder

Directions:
Pinch of salt
Dash of vanilla
3oz Grand Marnier
Crepes
Take eggs & 4 oz clarified butter & whisk together, add milk & vanilla & mix together. In a separate bowl add flour,
baking powder, 1 tbsp white sugar & a pinch of salt, mix thoroughly & add to wet ingredients. Let rest for 15 to 20
minutes. In a small nonstick omelet pan heat to low- medium heat. Add ½ tsp clarified butter. Add 1-1 ½ oz crepe batter.
Remove from heat & tilt pan to coat pan evenly. Put on heat for 10 seconds. Flip & heat for 10 more seconds & slide out
of pan. Do this for 12 crepes.
Sauce for crepes
In a sauté pan put 4 oz cold butter, add sugar & allow sugar to melt, add zest of one orange then add ½ cup lemon juice,
½ cup orange juice, add Grand Marnier & flame to cook off alcohol. Add oranges sections.
To serve
Using 2 large serving plates fold 3 crepes into quarters. Lift up crepes & put a few orange slice between the layers then
put ¼ orange sauce over crepes on each plate. Garnish with either vanilla ice cream or whipped cream. Serve
immediately.
Traditional Crepe Suzettes
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