Recipe Database
Crepe Suzettes
Crepe Suzettes
Ingredients
Serves: 6 or 8 Servings

7 oz flour (200 gr)
1 egg
17 fl oz milk (1/2 liter)
1 oz melted butter (25 gr)
2 pinches salt
---for sweet crepes add---
3 Tbspoons sugar
1 Tbspoon of rum.
---Sauce---
3 Oranges
1 oz.Sugar
3 oz. Butter
2 oz. Cointreau
..

Instructions
Put the flour, salt (and sugar) in a medium bowl, break and slighty whip the egg and add it to 3/4 of the milk in it's own bowl. Add Wet to dry. Turn with a wooden spoon and add the melted butter. Turn gently until you have incorporated all the flour (add some more milk if you need but just enough). Now that the batter is soft but not liquid you have to turn very sharply so as to eliminate the lumps and obtain an homogeneous mixture. Finish pouring the milk slowly while turning. Leave the batter for at least one hour before cooking. Strain the batter through a medium fine sieve before using to eliminate any lumps. To prepare : Stir the batter. Heat a non-stick pan, put a light knod of butter in (swirl the pan to distribute the melting butter ; the pan must be hot enough to hear the butter fry but not too hot for the butter must not get brown !), Pour a small ladle of batter on the pan while swirling it to distribute the batter evenly (this is the important trick !). Don't forget crepes must be very thin ! Cook until golden brown, turn the crepe upside down and cook the other side the same way. Put it in a large plate, stuff it or/and fold it into 4, or roll it. Do that again for each crepe. ---Orange Sauce--- Wash and dry oranges, zest one orange then juice all three. In a non-stick pan, pour the juice, the zest, 1 oz sugar, 3 oz unsalted butter and 2 Tbspoons Cointreau. Let this mixture simmer for around 5 minutes, then place one crepe in and fold it with a fork into quarters. Leave it on the side of the pan, and repeat this with all crepes. When all the crepes are in the pan, sprinkle them with 1 Tbspoon sugar, and prepare the flambé: In a small saucepan, heat 4 Tbspoons Cointreau, flame it and pour it "burning" on the crepes. Let flame subside and serve at once. ..

Notes
This recipes done at Frog Town winery in Dahlonega, Ga. On 11/13/2004 by Chef Mike Stock