Crepes Suzette

courtesy Bill Yosses, Desserts for Dummies
Show: Sara's Secrets
Episode: Old Fashioned Desserts

5 navel oranges, juiced (about 1 cup orange juice
1 tablespoon sugar
2 tablespoons orange liqueur, such as Grand Marnier (optional)
6 navel oranges, peeled and sectioned
1 orange, zested
1/2 cup grenadine
Basic Dessert Crepes, recipe follows
Vanilla ice cream

In a large skillet over high heat, bring the orange juice to a boil. Add
the sugar, reduce to medium heat and simmer for 2 minutes. Remove from
heat and add the orange liqueur and orange sections. Set aside. In a pot,
combine the orange zest and grenadine. Bring to a boil, reduce heat, and
simmer for 2 minutes. Set aside. Working in batches, gently place a crepe
into the pan holding the orange juice and orange sections. Leave for 1
minute to absorb some juice. Using a narrow spatula, remove the crepe to a
warm serving plate. Roll the crepe into a cylinder. Spoon on some orange
sections. Using a fork, pick some orange zest from the grenadine syrup and
distribute it over the crepe. Top with vanilla ice cream and serve
immediately.

Basic Dessert Crepes:

1/2 cup butter (1 stick)
1/2 cup sugar
1 1/2 cups cake flour
Pinch salt
3 eggs
1 teaspoon vegetable oil
2 cups milk
1 tablespoon rum or Grand Marnier, or 1 vanilla bean, split lengthwise
1 lemon, zest finely grated

Melt the butter in a saucepan over medium-high heat. Cook until the butter
becomes brownish ? this gives it a nutty flavor. Don't let any of the
butter turn black. Have a small bowl nearby so that you can pour off the
butter as soon as it turns brown. Let cool. In a large mixing bowl
(alternately, use a blender to mix all ingredients together), blend the
sugar, cake flour, and salt. Add the eggs and whisk well. Whisk in the oil
and the brown butter. Pour in about 1/2 cup milk and whisk ? the mixture
should form a thick paste. Pour in the remaining milk a little at a time
while mixing and then add the rum (or Grand Marnier or vanilla bean), and
lemon zest. Heat the crepe pan over medium heat for about a minute. Cover
the surface of the pan with clarified butter until it gets sizzling hot.
Ladle some batter onto the middle of the 8-inch crepe pan and immediately
start swirling the pan to distribute the batter over the surface. Pour the
batter so that it's very thin on the pan ? and remember, move the pan, not
the ladle. Cook the crepe for about 30 to 60 seconds (heat may vary) or
until it's brown around the edge and dry in the center. Using a thin
spatula (it resembles a long tongue depressor), flip the crepe quickly and
cook for about 15 seconds. Using the spatula, remove the crepe to a warm
plate. Sprinkle the crepe with sugar. Repeat with the remaining batter.
(After the first few crepes, you shouldn't have to add more butter to the
pan.) Yield: 6 to 8 servings

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