May 6th is National Crepe Suzette Day.
Crepe Suzette is a French dessert crepe topped with a sauce of caramelized sugar, butter, tangerine or orange juice, zest, and Grand Marnier or orange Curaçao liqueur. It is served flambe.
1 cup all-purpose flour
1-1/2 cups water
1 orange orange
2 tablespoons sugar
3 ounces unsalted butter
2 tablespoons Cointreau
1 tablespoon sugar
4 tablespoons Cointreau
Make the crepes: whisk together flour, water, eggs and a dash of salt until smooth.
Let stand 5 to 10 minutes.
Rub an oiled paper towel along the inside of an 8-inch nonstick saucepan.
Pour 1/4 cup batter onto the pan.
Swirl batter around to cover surface.
Cook over medium heat until firm, about 20 -30 seconds.
Flip crepe with fingers or spatula.
Cook for about 5 seconds on other side.
Remove from pan and stack on a plate.
Here is a quiet simple way of making Crpes Suzette :
Wash and dry orange.
Zest orange then squeeze out all the juice.
In a non-stick pan, pour the juice, zest, 2 tablespoons sugar, butter and 2 tablespoons Cointreau.
Let mixture simmer about 5 minutes, then place one crepe in pan and fold it with a fork into quarters.
Leave it on the side of the pan and repeat this process with all crepes.
When all the crepes are in the pan, sprinkle with the 1 tablespoon of sugar.
In a small saucepan, heat 4 tablespoons Cointreau, carefully light it and pour it “burning” over the crepes.
image from Wikipedia.org