 |
|
|
|
|
|
|
|
|
|
|
FROM THE KITCHEN...
Crepes Suzette...
4 servings
- 6 eggs
- 1 qt whole milk
- 1/2 cup sugar
- 4 cups flour
- Zest of 2 oranges, finely minced
- 1/4 stick butter, melted
Mix all ingredients together. Strain through a fine mesh sieve, and let rest over night.
Add melted butter to mixture and thin with milk if necessary to a consistency where it coats the back of a spoon.
Coat a non-stick sauté pan evenly with batter and cook over medium heat until lightly brown. Turn over and briefly
finish. Set aside. Continue to make crepes one at a time.
Suzette:
- 1 Tbsp Butter
- 1 orange split in half, wrapped in cheese cloth
- 1/2 lemon wrapped in cheese cloth
- 2 Tbsp sugar
- 2 Tbsp Grand Marnier
- 1 Tbsp Cointreau
In a pan, over medium heat, melt butter. Add sugar and cook for 30 seconds. Squeeze orange and lemon halves to completely
juice them. Add Cointreau. Cook mixture to a syrupy consistency, for approx 1 minute. Add crepes and turn over once.
Carefully, add Grand Marnier and flambe.
Remove crepes to plate. Scoop chocolate and/or vanilla ice cream on top of crepes. Spoon left over syrup on top. Garnish
with mint chiffonade, kumquat halves and orange zest, if you like.
|
|
|
|
