CREPES SUZETTE A LA COINTREAU RECIPE

Crepes Suzette a la Cointreau Recipe image

Provided by JimMac

Number Of Ingredients 10

Previous Next

For the crêpe batter:
5 t sugar 1 orange;
1 lemon;
120 ml (1/2 cup) Cointreau liquor;
120 grams (8T) butter, cut into small pieces.
120 grams flour (1/2 cup);
2 eggs; 240 ml milk (1 cup);
60 grams butter (4T), cooked until brown;
15 grams caster sugar (1T);
finely grated zest of half orange and half lemon

Steps:

Make the crêpe batter: sift the flour into a bowl. make a well in the centre of the flour and break the eggs into the well. Add one third of the milk and gradually mix the wet ingredients into the flour until smooth. Whisk the remaining milk, the browned butter, sugar, and grated orange and lemon zests. Leave to rest for 30 minutes. Meanwhile, rub five of the sugar cubes all over the orange, to take up the the oil from the zest. Rub the remaining sugar cubes all over the lemon. Make about 20 crêpes. Heat some clarified butter in a crêpe pan. Pour off the excess butter and ladle enough in enough batter to cover the base. Immediately tilt the pan so the base is evenly covered. Cook the crêpe until it begins to form bubbles on the surface and the edge turns light brown. Use a palette knife to carefully loosen the edges of the crêpes. Turn the crêpe over with the palette knife (or try to flip it over with a flick of the wrist), and cook for a few seconds until the second side is lightly browned. Slide the crêpe out of the pan. Pare the zest from the orange and lemon, using a citrus zester, then squeeze their juice. Melt the sugar cubes in a large frying pan and stir in the zest and juice. Taking the crêpes one at a time, turn them in this sauce to coat both sides, then fold into quarters. Arrange the crêpes on warmed individual plates. Add the Cointreau to the sauce, whisk in the butter, and serve spooned over the crêpes.