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National Crepe Suzette
Day
May 6
Crepe Suzettes
crepe batter
1 cup all-purpose
flour
1-1/2 cups water
3 eggs
salt
oil
1 orange orange
2
tablespoons sugar
3 ounces unsalted butter
2 tablespoons
Cointreau
1 tablespoon of sugar
4 tablespoons Cointreau
Make
the crepes: whisk together flour, water, eggs and a dash of salt until
smooth.
Let stand 5 to 10 minutes.
Rub an oiled paper towel along the
inside of an 8-inch nonstick saucepan.
Heat saucepan.
Pour 1/4 cup batter
onto the pan.
Swirl batter around to cover surface.
Cook over medium heat
until firm, about 20 -30 seconds.
Flip crepe with fingers or spatula.
Cook
for about 5 seconds on other side.
Remove from pan and stack on a
plate.
Here is a quiet simple way of making Crpes Suzette :
Wash and dry
orange.
Zest orange then squeeze out all the juice.
In a non-stick pan,
pour the juice, zest, 2 tablespoons sugar, butter and 2 tablespoons
Cointreau.
Let mixture simmer about 5 minutes, then place one crepe in pan
and fold it with a fork into quarters.
Leave it on the side of the pan and
repeat this process with all crepes.
When all the crepes are in the pan,
sprinkle with the 1 tablespoon of sugar.
In a small saucepan, heat 4
tablespoons Cointreau, carefully light it and pour it "burning" over the
crepes.
Serve immediately.
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