Today has been set aside to honor one of the more unique and delicious of Food Holidays – the Crêpe Suzette! In restaurants, Crêpes Suzettes are often prepared at the table since the flambé presentation is quite the show. According to the National Holiday Calendar, the best way to observe National Crêpe Suzette Day would be to head to the nearest fancy French Restaurant and order some. Yeah, that would be great – someone else doing the prep, the assembly and the clean up. Or we could get really adventurous and make them at home. I’m game – are you?
1 1/4 Cups WHOLE Milk
1 Cup Flour
3 large Eggs, room temperature
2 tablespoons unsalted Butter, melted
1 tablespoon Sugar
1/4 teaspoon Salt
1/2 cup unsalted Butter, at room temperature
1/3 cup Powdered Sugar
1 tablespoon Grand Marnier
1 1/2 teaspoon Orange Zest, finely grated, plus zest strips for garnish
1 3/4 cups Fresh Orange Juice
2 tablespoons Sugar
1/3 cup Grand Marnier
2 tablespoons Cognac
Crêpes – Combine all ingredients in a blender. Blend until very smooth, about 1 minutes. Pour batter through a sieve set over a bowl. Cover and refrigerate batter for 30 minutes or up to 1 day.
Lightly grease 8-inch Crêpe pan with butter, heat over medium-low heat. Pour 2 tablespoons of batter into pan. Quickly swirl pan to cover bottom with batter. Cook until Crêpe is golden on bottom side, about 1 minute. CAREFULLY flip Crêpe with a spatula.
Cook until just beginning to brown in spots on flip-side, another 30 seconds. Transfer to plate and cover with a piece of waxed paper.
Repeat with remaining batter, greasing pan when necessary. Recipe will make 16 finished 8-inch Crêpes.
Note: Almost always the first Crêpe is not very good, it’s more like a test for the pan, the temperature and the batter. That’s okay, it’s to be expected.
Suzette Filling: Mix together butter, powdered sugar, liqueur and zest in a bowl until smooth.
Place 1 Crêpe, speckled side up, on a work surface. Spread 1 1/2 teaspoons filling on top half of Crêpe. Fold the bottom half over filling, then fold again to form a triangle. Place on a platter or plate to hold.
Repeat with remaining Crêpes and filling. May be made up to 6 hours in advance, cover and refrigerate.
Suzette Sauce: Pour orange juice in a single large frying pan and set over medium-high heat. Bring to a boil and cook until reduced by about ½ cup. Reduce heat to medium-low and slide all the folded Crêpes into the pan. Baste with orange juice, simmer gently until Crêpes are warm, about 1 minute.
Arrange Crêpes on a serving platter, sprinkle with sugar. Pour Grand Marnier and Cognac into a small saucepan and heat gently over low heat. Remove from stove, CAREFULLY ignite fumes with a long kitchen match. CAREFULLY pour flaming liquid over crepes, serve immediately, garnished with zest strips.