Crepe Suzette

Qty Measure Ingredient
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2 Orange zest, Finely grated zest of
1/2 Cup Sugar
1 Cup soften room temperature unsalted butter
1/4 Cup Strained freash orange juice
1/4 Cup Grand Marnier
1/4 Cup Cognac or brandy

Instructions:

1.  Process the orange zest in the food processor with the sugar. Add butter and process until all is incorporated. Add the orange juice and the grand marnier. mixture may be left at room temp for up to 8 hours. The liquid may not be absorbed  into the butter, which is fine as it will all cook together into a syrupy mass.

2. Melt the butter mixture into a large saute pan or copper crepe pan. Over medium heat simmer the orange butter and cognac until the mixture is syrupy consistency.

3. Add the crepes one at a time soaking each side in the mixture and then, with the pretty lacey side out, fold in half and them half again to form a triangle. Place the folded crepe off to the side within the orange butter, Layer slightly overlapping, neatly next to each other.

4. Turn the heat back onto high and allow the mixture to bubble to incorporate the cognac and sugar into the orange butter and crepe.

Crepe Recipe

Qty Measure Ingredient
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1 Quart Milk
Pinch Salt
100 Gram melted butter
TT Rum
100 Gram Oil
100 Gram Sugar
8 Eggs
370 Gram All purpose flour


Instructions:

 1. Mix everything together with a blender

 2. rest the batter for 1 hour

 3. Strain the batter through a fine chinois

 4. Cook crepe on a oiled non-stick pan till crepe has a slight gold color. You may reheat in a 350 degree oven.