Crepes Suzette may or may not have been invented accidentally while a 14 y.o. assistant waiter was serving the Prince of Wales. Which does not really matter because these are so sublime.
- 1½ cup all-purpose flour
- 1 pinch salt
- 3 large eggs
- 3 tablespoon sugar plus more if serving this flambe
- 3 tablespoon orange liqueur
- 1 teaspoon vanilla
- 1 tablespoon orange zest
- ½ cup clarified butter
- ½ cup granuated sugar
- 1½ cup freshly squeezed orange juice
- zest of 1 orange
- 2 oranges peeled and supremed into sections
- 8 tablespoon orange marmalade
- vanilla ice cream (optional)
- .75 cup cognac
- 2 clove milk
Crêpes: Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 1 ½ cups of the milk, 1 T orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.
Heat an 8‑inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified 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: 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 remaining orange liqueur and orange sections. Set aside. Working in batches spoon about 1 tablespoon of marmalade onto the center of 1 crêpe, spreading it around to cover nearly the whole surface. Roll the crêpe into a cylinder and transfer it to a large warm serving platter. Repeat with remaining crêpes.
Spoon on some of the orange sections and a good drizzle of the sauce. This dish is often served flaming (flambe). To ignite (safely) sprinkle a bit of sugar over the crêpes, sauce and orange slices. Pour about ½ cup of cognac over the top of the crêpes, then pour another ¼ cup into a heat proof ladle. Using a match light the surface of the cognac in the ladle and drizzle it onto the crêpe platter, igniting it as well. Never pour directly from the bottle as it can be dangerous. Spoon the flaming liquid over and around the crêpes until the flame subsides.
Serve 2 crêpes per person with the optional ice cream on the side. Top with optional vanilla ice cream and serve immediately.