Crepes Suzette

Description

Source: The Unofficial Strawberry Shortcake Cookbook - A.K. Whitney

Crepe Suzette is an even more avid baker than Strawberry Shortcake, which is saying something! It is their love of cooking that brings the girls together; they first met during Strawberry's trip to Pearis, and then again when Crepe visits Strawberryland (Strawberry Shortcake: Housewarming Surprise, 1983). Crepes Suzette is one of France's most famous desserts, consisting of thin pancakes filled with orange butter and flambéed in an orange and liqueur sauce. Its origins are disputed, but there's no question this elegant dessert will appeal to family and friends.

Serves 4

Ingredients

• 2 large eggs
• 2 1/3 cups 2% milk
• 1 tablespoon granulated sugar
• 1 1/4 cups all-purpose flour
• 2 tablespoons salted butter, plus more for pan
• Zest of 1 large orange
• 6 tablespoons granulated sugar, divided
• Juice of 1 large orange
• 1/4 cup Cointreau or Armagnac
• 2 tablespoons brandy
• 1 cup sweetened whipped cream or vanilla ice cream

Directions

1. To make Crepes: Whisk together eggs and milk in a large bowl.
2. Add sugar and flour and mix until smooth.
3. Allow batter to rest 10 minutes.
4. Heat a 9" cast iron skillet or crepe pan over medium-high heat.
5. Melt butter in pan, when whisk into batter.
6. Pour 1/2 cup batter into pan and swirl until it covers bottom.
7. Cook until batter looks dry, 2-3 minutes, then run thin spatula around edges to loosed.
8. Ease spatula under Crepe and flip it over.
9. Allow Crepe to cook another 30 seconds, then slide out of pan onto a large plate.
10. Repeat with remaining batter.
11. To make Filling: Cream orange zest, 4 tablespoons sugar, and butter together in a medium bowl.
12. Slowly mic in 1/2 orange juice.
13. Preheat broiler to high.
14. Line a baking sheet with aluminum foil.
15. Spread each Crepe with 1 tablespoon orange butter, then roll into a tube.
16. Place rolled Crepes on prepared baking sheet, making sure they are nestled close together.
17. Sprinkle Crepes with remaining 2 tablespoons sugar, and broil 6-8 minutes until sugar is caramelized and sauce is bubbling.
18. To Flambé: Combine Cointreau , brandy, and remaining orange juice in a small saucepan.
19. Heat over medium heat until vapor starts coming off the liquid and little bubbles form at the edges, 3-5 minutes.
20. With a long match, carefully set mixture on fire and pour over Crepes.
21. Once flames have gone out, serve with whipped cream or vanilla ice cream.