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Crepes Suzette

Source of Recipe

Posted by Bev


Recipe Introduction

For Valentine's Day, nothing says 'I love you' like setting dessert on fire. Nothing says ''I love you'' like setting dinner on fire. Seriously. Firelight is sooo romantic -- especially when the flames are dancing on a mound of scrumptious crepes suzette. Imagine bringing the skillet to the table, applying a match and dazzling your valentine with a suave pyrotechnic display. You could serve Spam sandwiches for the main course and still walk away a hero. The bonus is that crepes suzette tastes fabulous. Tender crepes are bathed in a butter-orange sauce, folded into triangles, doused with liquor and set ablaze. The crepes aren't stuffed, served with ice cream or otherwise embellished. That would be gilding the lily. Crepes suzette is one of those classic dishes that have gotten lost in the welter of hip fusion cuisine. Few restaurants make the dessert anymore, and that's a shame. You can easily make it at home, though. The most time-consuming part is making the crepes, which can be prepared a day or two in advance if you'd like. For each crepe, a thin pancake batter is poured into a greased skillet, swirled to create a 5-inch circle, and the excess is poured out. The thin crepe cooks just 1 1/2 minutes or so, until golden on both sides. I flip the crepes with my fingers to avoid tearing them, but you can use tongs or a spatula if you prefer. Stack the crepes on a paper plate with squares of wax paper between each. Allow the top crepe to cool while the next one is cooking, then add the next layer of wax paper. The warm crepes will stick to the paper if covered too soon. The classic liqueur used in the sauce is Grand Marnier. If the cost is too high for your pocketbook, search around for a miniature bottle or buy one of the less expensive knockoffs on the market, such as Gran Gala or Harlequin. The orange-flavored liqueur is not set afire, though. For flaming, a higher-proof liquor is needed. Use rum that has been warmed -- not boiled -- in a small pan, and carefully ignite the liquor with a match as you pour it over the crepes. When the flames die down, serve the crepes, spooning some of the buttery sauce over each portion.

List of Ingredients

2 tbsp. sugar

8 tbsp. softened butter

1/4 tsp. grated orange rind

1/2 cup orange juice

1/3 cup orange-flavored liqueur such as Grand Marnier

12 crepes (recipe follows)

1/4 cup high-proof rum, warmed




Recipe

In a small bowl, cream together sugar, 4 tablespoons of the butter and grated orange rind.

Melt remaining butter in a large skillet. Add creamed butter mixture and stir until melted. Add orange juice and liqueur; bring to a low simmer, stirring.

Bathe crepes in sauce one at a time, turning over then folding in quarters. Use two spoons to turn and fold the crepes, arranging around the edge of the pan.

Carry crepe pan and pan of warmed rum to the table. Light the rum with a match and pour it over the crepes. When the flames die out, spoon the crepes and sauce onto 4 dessert plates. Makes 4 servings.

CREPES

3/4 cup flour

1 tsp. sugar

Dash of salt

1 egg

1 egg yolk

1 cup milk

Butter

Whisk together flour, sugar and salt. Whisk in egg and yolk. Slowly add milk, whisking until smooth.

Heat a medium, nonstick skillet over medium-high heat. Melt just enough butter to film the bottom of the skillet. Pour about 3 tablespoons batter into hot skillet and immediately tilt the pan to spread batter in a 5-inch circle; pour off any excess batter. Cook about 1 minute, until light golden. Flip crepe and cook 30 seconds longer.

Repeat with remaining batter, lightly buttering pan when necessary. Cool each crepe for a minute or so before stacking between sheets of wax paper. Makes 12.

By Jane Snow