Scarlett WCrêpes Soufflé Suzette
June 19th 2007 13:00
Crepes Souffle Suzette
About Crêpes
Crêpes are thin, unleavened pancakes. They are rarely served plain but are instead used to construct a great variety of desserts by being rolled around various fillings, layered with fillings, or served with sweet sauces. Unsweetened crêpes are used in similar ways but filled with various meat, fish, and vegetable preparations.
INGREDIENTS
Serves 6
250 gm orange juice
25 gm cornstarch
water as needed
105 gm sugar
50 gm orange liqueur, such as Grand Marnier
2 gm vanilla extract
125 gm / 4 oz egg whites
18 crêpes
240 ml Sauce Suzette
confectioners’ sugar as needed
candied orange zest as desired
berries or other fruit garnish as desired
For about 18 crêpes
200 gm cake flour
440 gm / 1 lb milk
125 ml / 4 oz Perrier or other sparkling mineral water
100 gm sugar
For the sauce Suzette
200 gm orange juice
60 gm lemon juice
15 gm grated orange zest
200 gm sugar
80 gm butter
100 gm orange liqueur, such as Cointreau
60 gm brandy
1. To make the crêpes, sift the 200 gm cake flour into a bowl and make a well in the center.
2. Pour the milk, sparkling mineral water, eggs and sugar into the well. Whip to form a smooth batter.
3. Cover and refrigerate 2 hours.
4. To cook the crêpes, heat a crêpe pan over moderately high heat. Brush lightly with melted butter and pour off any excess.
5. Ladle 50 ml /1½ oz batter into the pan. Swirl in the pan to coat the bottom with a thin coating and pour off any excess.
6. Cook until bubbles appear on the surface of the crêpe and the bottom starts to brown lightly.
7. Flip the crêpe over with a palette knife.
8. Cook the second side, which will not brown as much.
9. Turn out onto a parchment-lined tray. Cool.
10. Repeat with the remaining batter, brushing the pan as necessary with butter.
11. Use a round cutter to neaten the edges of the crêpes.
12. Cover and refrigerate until needed.
13. To prepare the sauce, warm the juice and zest in a saucepan.
14. In a separate pan, cook the sugar to a golden caramel.
15. Remove from the heat and add the butter. Stir to begin to dissolve the caramelized sugar.
16. Add the warmed juices. Reduce by one-third, stirring continuously.
17. Add the liqueur and brandy. Ignite to burn off the alcohol, set warm.
18. To make the Crêpes Soufflé Suzette, heat 250 gm of the orange juice.
19. Mix the cornstarch with enough cold water to make a smooth slurry. Stir into the orange juice and cook, stirring, until thickened.
20. Add 30 gm of the sugar, liqueur, and vanilla. Boil to dissolve the sugar.
21. Cool the mixture.
22. Whip the egg whites to soft peaks. Add 75 gm of the sugar and whip to a firm meringue.
23. Whip one-third of the meringue into the orange base, then fold in the remaining meringue.
24. Fit a pastry bag with a medium plain tip. Fill with the orange meringue mixture.
25. Fold the crêpes into quarters. Fill the folded pancakes with the orange meringue mixture using the pastry bag. The pancakes may now be frozen for later use if desired.
26. Arrange the filled pancakes on a greased baking sheet. Bake at 190ºC / 375ºF until well risen and firm to the touch.
27. Dust lightly with confectioners’ sugar.
28. Ladle a ring of Sauce Suzette onto each plate. Arrange three crêpes on each plate. Garnish as desired with candied zest and berries.
**From “Professional Baking” and “Wikipedia, the free encyclopedia”**
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