1 TBSP orange liqueur (recommended- Grand Marnier)
1 tsp vanilla extract
1 TBSP orange zest
1/2 clarified butter
Sauce-
1 1/2 cups freshly squeezed orange juice
2 TBSP sugar
2 tsp grated orange zest
2 TBSP orange liqueur (recommended- Grand Marnier)
3 oranges, peeled and sectioned
Vanilla ice cream, for serving
Instructions
Crepes- 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 45-60 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
Sauce- 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.
Originally Submitted
3/4/2012
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