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Title: Crˆpes Suzettes (French)
Categories: Dessert French Fruit
Yield: 6 Servings
| 18 | 4-5" crepes (see recipe) | |
| ORANGE BUTTER | ||
| 4 | lg | Sugar lumps |
| 2 | Oranges (bright skinned) | |
| 40 | g | Sugar |
| 225 | g | Unsalted butter; softened |
| 150 | ml | Orange juice; strained |
| 3 | tb | Orange liqueur |
| CHAFING DISH FINISH | ||
| 2 | tb | Sugar |
| 5 | tb | Orange liqueur |
| 5 | tb | Cognac |
Make the crˆpes in advance. They will keep a day or so, covered in the refrigerator. Use a french crˆpe recipe which makes thin lacy pancakes.
To make the orange butter ========================= Wash the oranges and dry carefully. Try to get oranges that have neither been waxed or treated, as their rind tastes better. However this is not indispensible. Rub the sugar lumps over the oranges until all sides of the lumps have absorbed oil from the skins. Remove just the orange part that remains from the skins of both oranges with a vegetable peeler. Mash the sugar lumps on a chopping board (or in a mortar). Add the orange peel and granulated sugar and chop with a heavy knife until peel is very finely shredded. Scrape into a large mixing bowl. Cream in the softened butter (not melted), beating with an electric beater (or wooden spoon) until the mixture is light and fluffy. By drops, beat the orange juice and orange liqueur into the butter making a thick cream. (You can use a food processor for this whole procedure, and it works extremely well). Cover the butter and refrigerate until ready to use. ** May be made ahead to this point. When ready to prepare the crˆpes suzettes, place a chafing dish over an alcohol flame (ideally). Place the orange butter into the chafing dish and heat until it is bubbling. Using a spoon and fork, dip both sides of each crˆpe in the butter. Its best looking side out, fold in half, then half again to make a wedge. Place it at the edge of the chafing dish. Rapidly continue with the rest of the crˆpes until all have been dipped, folded and arranged. Sprinkle the crˆpes with the sugar, pour over them the orange liqueur and cognac and heat for a moment or two until nearly bubbling. Avert your face and ignite the liqueur with a lighted taper or match. Shake the chafing dish gently back and forth while spooning the flaming liqueur over the crˆpes until the fire dies down. Serve immediately.
Recipe "Mastering the art of French Cooking" Beck Bertholle & Child MMed IMH c/o Georges' Home BBS 2:323/4.4
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