Crepes Suzette

Finally revealed (click Read More) is the recipe for Mark Scott's famous Crepes Suzettes which he serves on his annual Pettawa trip.  

 

 

 

 

 

Serving Size:

2 to 3 crepes each

 

Ingredients

Orange dessert crepes

Ingredients:

3 eggs

2 Tbs melted butter

1/4 cup frozen orange juice concentrate, undiluted

1 cup milk

1 Tbs Triple Sec or Cointreau

1 cup flour

2 Tbs sugar

Crepes Suzette

12 orange crepes

½ cup butter

2 Tbs frozen, undiluted orange juice concentrate

2 Tbs sugar

1 Tbs Triple Sec

Grated orange rind from 1 orange
1 Tbs sugar

2 Ozs brandy

1 Oz Triple Sec

 

Instructions

Orange dessert crepes

Place ingredients in blender or food processor container in order listed. Blend at high speed for 20 to 20 seconds. Scrape down sides of container. Blend for a few more seconds. Cook like ordinary crepes. Makes 18 to 22   5" crepes

Crepes Suzette

Make crepes as directed and set aside. Cream butter in mixer bowl. Gradually beat in orange juice, sugar, Triple Sec, and orange rind. Beat until most of the liquid has been absorbed by the butter. When ready to serve the crepes, add the orange butter to a large crepe Suzette pan or skillet over lower heat. Pick up one crepe using a fork in one hand and a tablespoon in the other, (In the kitchen without an audience, fingers work well.) Place crepe in melted orange butter. Quickly turn to coat the other side. Fold in half and then fold again. Push to one side of the pan and repeat with another crepe. When all the crepes have been coated and folded, arrange in a single layer in pan, overlapping as necessary. Sprinkle with 1 tablespoon sugar. Combine brandy and Triple Sec and pour over folded crepes. Allow to heat for a few seconds. Light with a long match, averting your face and hold hand away from pan. Spoon flaming sauce over crepes and serve as soon as flames die. Makes 4 generous servings of 3 crepes each

 

Tips:

- Make crepes ahead of time and freeze.

- Use a long handled lighter or match to ignite the crepes.

- A griddle on two burners is easier than using a frying pan.

- Not all paddlers like alcohol in their meals. Ensure that everyone is OK with this before making them.

- Because of the Brandy and Triple Sec, this can be a relatively expensive dessert.