Crepes Suzette #10

                                           Crepes Suzette  (page 197-198)
                                           (4-6 servings)

   1 cup all-purpose flour                        1 cup freshly squeezed orange juice
   Pinch salt                                         Finely grated zest of 1 orange
   1 large egg                                       10 Tbsp. unsalted butter
   1 1/4 cups milk, or more as needed       1/3 cup superfine sugar
   2 Tbsp.unsalted butter, melted and cooled   1/3 Grand Marnier, Cointreau,
   Vegetable oil for pan                                 or triple sec liqueur

  1. In a small mixing bowl, combine flour and salt. Form into a mound, making
     a small well. Crack egg into well, and mix with a wooden spoon, gradually
     incorporating flour from sides.

2. Mix in 1 1/4 cups milk to make a smooth batter. Using a whisk, blend in melted 
   butter. Allow to stand for 30 minutes. Batter should thicken to consistency of 
   heavy cream; if necessary, add more milk to thin.

  
3. Lightly oil an 8-inch crepe pan, or nonstick skillet. Place over medium-high
    heat until hot. Pour about 3 Tbsp. batter into pan, just enough to coat 
   bottom, tilting pan so batter is even.

 4. When pancake has a bubbly surface, after about 30 seconds, carefully
     flip it with a spatula and brown other side, 20-30 seconds. Transfer finished 
     crepe to a large plate. repeat until batter is used, re-oiling pan about every 
     fourth crepe, and layering finished crepes with parchment or waxed paper.
     Allow to cool, cover with plastic wrap and refrigerate until needed.

  

  5. In a small saucepan, combine orange juice, zest, butter and sugar. 
      Place over high heat and bring to a boil; reduce heat to medium low.
      Simmer until syrupy, 10-15 minutes. Remove from heat, and set aside.

  6. Fold crepes into quarters, and arrange in a circular pattern, slightly 
     overlapping, in a nonreactive skillet or other shallow flameproof pan. 

  7. Pour warm syrup on top, and place over low heat until crepes are warm,
      about 5 minutes. Place liqueur in pan that held orange syrup. When 
      crepes are hot, pour liqueur on top; carefully touch a flame to surface
      to light it. 
      Serve immediately, spooning crepes and sauce onto each plate.

                                                Wonderful!

Apple Crepes #7

                                                   Apple Crepes  (page 201)

  7 Tbsp. unsalted butter                           2 large Granny Smith apples, peeled, cored 
 1 2/3 cups all-purpose flour                     and cut into rounds 1/4 inch thick
 4 large eggs
 2 cups milk                                               Whipped cream or ice cream for garnish
 1 1/2 tsp. salt
 2/3 cup milk

1. Melt 3 Tbsp. of the butter. Let cool.

2. Place flour in a large mixing bowl. Make a well in the center. Add eggs one at a time, stirring in gently to mix eggs gradually with flour.

3. Add milk a little at a time until it is smoothly incorporated. Add salt and 2 Tbsp. sugar, and stir to mix. Pass batter through a fine sieve; then mix in melted butter.Refrigerate up to 12 hours.

4. Preheat oven to 250 degrees.

5. Place an 8-inch nonstick omelet or saute pan over medium heat. Add 1/2 Tbsp. butter and 4-5 apple slices. When butter starts to color, turn over apple rounds, and pour in 1/4 cup crepe batter, tilting pan to coat it evenly.

  6. When batter is set and browning at edges, flip crepe with a wide spatula. Top with 1/2 Tbsp. of butter. Sprinkle evenly with 1 Tbsp. sugar. Brown about one minute and flip again. Immediately transfer to a baking sheet and place in oven. repeat with remaining ingredients. Transfer crepes to individual dessert plates. Top with whipped cream or ice cream.

  Great for dessert or breakfast!