Scarlett WCrêpes with Orange Sauce – Crêpes Suzette
July 25th 2006 13:43
Crêpes with Orange Sauce – Crêpes Suzette
About Crêpes Suzette
The term “Crêpe” is originally from the Latin for “to shrink”. It is a thin pancake - a meal made of wheat popular throughout Europe and elsewhere. Crêpe originates from Brittany, a region in the west of France, where they are called krampouezh; their consumption is nowadays widespread in France.
In France, crêpes are traditionally served on Candlemas (La Chandeleur), February 2. This day was originally Virgin Mary's Blessing Day but became known as Crêpe Day, referring to the tradition of offering crêpes. It is believed that if you could catch the crêpe with a frying pan after tossing it in the air with your left hand and holding a piece of gold on your right, you would become rich that year. Today the religious meaning has faded and it is a famous festival in France with a playful touch.
This one of the best known French desserts and is easy to do at home. You can make the crêpes in advance, then you will able to put the dish together quickly at the last minute.
INGREDIENTS
Serves 6
120 gm plain flour
1.5 ml / ¼ teaspoon salt
30 gm / 2 tablespoons caster sugar
2 eggs, lightly beaten
250 ml / 1 cup milk
60 ml / 4 tablespoons water
30 ml / 2 tablespoons orange flower water or orange liqueur (optional)
30 gm / 2 tablespoons unsalted butter, melted, plus more for frying
For the orange sauce
85 gm / 6 tablespoons unsalted butter
55 gm / ¼ cup caster sugar
grated rind and juice of 1 large unwaxed orange
grated rind and juice of 1 unwaxed lemon
150 ml fresh orange juice
60 ml / 4 tablespoons orange liqueur, plus more for flaming (optional)
brandy, for flaming (optional)
orange segments, to decorate
1. In a medium bowl, sift together the flour, salt and sugar. Make a well in the centre and pour in the beaten eggs. Using an electric whisk, beat the eggs, bringing in a little flour until it is all incorporated. Slowly whisk in the milk and water to make a smooth batter. Whisk in the orange flower water or liqueur, if using, then strain the batter into a large jug and set aside for 20-30 minutes. If the batter thickens, add a little milk or water to thin.
2. Heat a 18-20cm/7-8in crêpe pan (preferably non-stick) over a medium heat. Stir the melted butter into the crêpe batter. Brush the hot pan with a little extra melted butter and pour in about 30ml/2 tablespoons of batter. Quickly tilt and rotate the pan to cover the base with a thin layer of batter. Cook for about 1 minute until the top is set and the base is golden. With a palette knife, lift the edge to check the colour, then carefully turn over the crêpe and cook for 20-30 seconds, just to set. Tip out on to a plate.
3. Continue cooking the crêpes, stirring the batter occasionally and brushing the pan with a little melted butter as and when necessary. Place a sheet of clear film between each crêpe as they are stacked to prevent sticking. (Crêpes can be prepared ahead to this point – wrap and chill until ready to use.)
4. To make the sauce, melt the butter in a large frying pan over a medium-low heat, then stir in the sugar, orange and lemon rind and juice, the additional orange juice and the orange liqueur.
5. Place a crêpe in the pan browned-side down, swirling gently to coat with the sauce. Fold it in half, then in half again to form a triangle and push to the side of the pan. Continue heating and folding the crêpes until all are warm and covered with the sauce.
6. To flame the crêpes, heat 30-45ml/2-3 tablespoons each of orange liqueur and brandy in a small saucepan over a medium heat. Remove the pan from the heat, carefully ignite the liquid with a match then gently pour over the crêpes. Scatter over the orange segments and serve at once.
**From “Classic French Recipe for Special Occasions” and “Wikipedia, the free encyclopedia”**
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