Just to take a little twist on things for a bit, I decided to write about a dish we tried at home, towards the end of last year. Its one by the legendary Julia Child called Crepes Suzette…definitely worth trying. In the kitchen was me, my boyfriend and Mrs Whiskers.
‘What are we making today?’
‘I’ll just make myself comfy over here’
You’ll need the following ingredients for 12 crepes:
For the batter:
- 1 cup flour
- 2/3 cup water
- 2/3 cup milk
- 1/4 teaspoon salt
- 3 tablespoons melted unsalted butter
- 3 large eggs
For the orange butter:
- The zest of two oranges
- 1/2 cup granulated sugar
- 1/2 pound unsalted butter
- 3 tablespoons orange liqueur (we used Grand Marnier)
- 1/2 cup orange juice
For the Flambé:
- 1 tablespoon of granulated sugar
- 1/4 cup orange liqueur
- 1/4 cup cognac (we used Courvoisier)
‘Well this looks rather interesting!’
Whilst the butter is melting, mix the flour, water and milk with a whisk. Once melted, add the butter to the mixture, followed by a pinch of salt and three whole large eggs. Mix well.
It should look a little something like this. Allow this to rest so the flour absorbs the moisture. We kept it in the fridge for at least 10 minutes.
Brush a thin layer of sunflower oil onto your non stick pan.
Then begin making your crepes! It’s really up to you how thick or thin you want them to be, but it helps to swirl the pan to keep the crepes even throughout. Wait for about a minute until the bottom is just brown and then flip it over, to brown the other side for roughly 30 seconds.
Once you’ve made the crepes keep them to one side. Its now time to make the orange butter…
Add the zest of two oranges to 1/2 cup of granulated sugar. Blitz for one minute. Once done, add 1/2 pound of unsalted butter and continue blitzing.
I like fancy bottles 🙂 Add three tablespoons of the orange liqueur followed by 1/2 cup of orange juice to the mixture. And yes…just keep blitzing.
And that’s your orange butter done! Now we’re coming onto the final stage…The Flambé!
Add your orange butter to a hot pan and allow it to boil down, almost caramalising it into a syrup. This should take about 5 minutes.
Next, bathe and baste your crepes in the orange butter. You should be able to fit about 12 in the same pan by folding them into triangles (i.e. half then half again). JC calls them ‘wedges’. Sprinkle on one tablespoon of sugar, followed by a 1/4 cup of more orange liqueur…followed by a 1/4 cup of cognac!
We’re up to the final cooking stage now! Be very careful to light the cognac…I clearly wasn’t brave enough to do this.
Almost done I promise! I’m sure you’ll agree with me when I say that no dessert would be complete without its cocktail. This is called ‘Midnight in Paris’.
Add 25ml of the cognac (I wasn’t kidding when I said I liked fancy bottles) to ginger beer (however much you want really). Add an orange piece and that’s it!
A refreshing assortment of drinks 🙂
Et voila! As always, I hope you enjoy making this delicious dish, as much as you will enjoy eating it 🙂