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Crepes: Crepes Suzette w/ Blood Oranges




Source of Recipe


Chef: Bill Niemer, Art Institutes International Minnesota


List of Ingredients




2 Cups Flour
2 Eggs
2 Tbsp. Sugar
2 Tbsp. Butter, melted
1/8 tsp. Salt

Blood orange

Orange Liquor
1 Cup Sugar
1/2 Lb. Butter



Recipe



Batter

Mix flour, salt and sugar together in one bowl. In another bowl beat eggs, melted butter and milk together. Mix dry and wet ingredients together. Batter should be slightly thinner then a pancake batter.

Making Crepes:

In small non-stick fry pan heat small amount of butter and cook one sample crepe. Remove from pan and taste while checking for thickness. The crepe should be transparent. Start cooking off remaining batter into crepes.
Once all of the crepes have been cooked start making sauce with butter and sugar. Caramelize them together an add crepes to the sauce. Remove from heat. Arrange crepes on a plate but keep sauce in the pan, turn heat on high
and with pan off the heat add the grand Marnier and flambe. Once flame has subdued pour sauce over crepes and serve with vanilla ice cream.