Crêpes Suzette| Christy Rost
- 2 eggs
- 2/3 cup milk
- ¾ cup flour
- dash of salt
- 1 ½ tablespoons sugar
- 1 tablespoon unsalted butter, melted
- 1 teaspoon vanilla
In a medium bowl, beat eggs with a whisk, add milk and whisk until well blended. Gradually add flour, whisking until the batter is smooth. Stir in salt, sugar, melted butter, and vanilla. The batter should have the consistency of fresh cream.
Preheat a greased 8-inch nonstick skillet over medium heat. When it is hot, add a scant ¼ cup of batter and swirl to coat the bottom of the pan. Return the skillet to the heat and cook just until the edge begins to brown. Loosen the edge of the crêpe with a fork, turn it over, and cook the other side 10 seconds. Transfer it to a platter and cover it with a towel. Continue with remaining batter and stack the crêpes, covering with a towel so they don’t dry out. Yield: 10 crêpes
- ½ cup freshly squeezed orange juice (2 medium oranges)
- ½ cup sugar
- dash of salt
- 2 tablespoons Grand Marnier
- 1 tablespoon cognac
- 6 tablespoons cold unsalted butter, cut into small pieces
In a large skillet, stir together orange juice, sugar, salt, Grand Marnier and cognac. Bring to a simmer over medium heat, stirring until sugar melts. Whisk in butter two pieces at a time, whisking until it is smooth before adding more. Simmer several minutes until the sauce thickens.
To serve, fold each crêpe in half and in half again, place one or two on a dessert plate, and spoon some of the sauce over the top. Garnish with fresh orange zest.