A Crepes Suzette Recipe shared by Pain D’Avignon Bakery Executive Pastry Chef Else Rhodes

Not all Valentine’s Day desserts need to revolve around chocolate, although we offer a wide and mouthwatering array in our Cafe! Executive Pastry Chef Else Rhodes shared her traditional and easy to follow recipe for Crepes Suzette.

Crepes Suzette

Batter

• 1/2 cup all-purpose flour
• Pinch of salt
• 2 large eggs
• 1 large egg yolk
• 1 1/4 cups milk
• 1 1/2 teaspoons pure vanilla extract
• 6 tablespoons unsalted butter

Sauce

• 1 1/2 cups freshly squeezed orange juice
• 2 tablespoons sugar
• 2 teaspoons grated orange zest
• 2 tablespoons Grand Marnier

1. In a medium bowl, sift together flour and salt. Whisk in eggs, egg yolk, and about 1 tablespoon milk, forming a smooth batter with a paste like consistency. Add remaining milk and 1 teaspoon vanilla; mix until no lumps remain. Let the batter rest at room temperature about 30 minutes.
2. Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.

Sauce:

1. In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the Grand Marnier.
2. Working in batches, gently place a crepe into the pan with the Grand Marnier sauce. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a serving plate. Repeat with remaining crepes. Fold the crepes into quarters top with whip cream.Image

Enjoy!!

Photo pinned from pinterest via Rachel Leah Blumenthal’s most excellent food blog…Fork it over, Boston! http://forkitoverboston.blogspot.com/2013/06/escape-to-cape-pain-davignon-hyannis-ma.html