Crêpe Suzette

Well, Crêpes don't need and intro, we all know and love them. I have been meaning to do crepes for a while now, and I keep postponing it and I don't know why, because what good reason can you have to postpone a crêpe? But today I was really craving them so I finally went ahead I made some.

As you know, you can stuff crêpes with almost anything from sweet to savory. I love these types of food that let you be creative. I see crêpes as a blank canvas, I sometimes don't even know what I am going to fill them with, once I'm done making the crêpes, I just go through my fridge and see what's there. This time I knew exactly what I wanted, good old crêpe suzette.

I just love the simplicity of it, orange-caramel sauce with a touch of grand marnier. Seriously, what's not to like? I will definitely be posting more recipes with my favorite combinations.

Ingredients:
makes 12 crepes

1 1/8 cups of flour

2 eggs lightly beaten

1 1/2  cup milk

1/2 cup water

3 tablespoons melted butter,

plus more for the pan

pinch of salt

1 tablespoon sugar

Sift together the flour, salt and sugar. In a separate bowl, mix together eggs, milk and water and pour the mixture into the dry ingredients whisking constantly until you get a smooth batter. Stir in the melted butter, cover and let the batter rest in the fridge for 45 minutes.   

Heat a crepe pan and grease with some butter. Pour enough batter to coat the botton of the pan, make sure it gets spread evenly. Cook over medium heat for about 45 seconds, flip and Cook for another 30 seconds.

For the Sauce:

1/2 cup of sugar

1/4 cup water

3 tablespoons of butter

3/4 cup Oranje juice

The zest of 1 orange

3 tablespoons grand marnier

Mix the water and sugar in a large heavy-bottomed saucepan. Cook over low heat until the sugar dissolves then increase the heat and boil until the sugar turns a golden brown. About 10 minutes. Stir in the butter. Once the butter is melted, carefully, add the orange juice and zest, let it boil for 2 to 3 minutes. Turn the heat off and add the grand marnier, mix to incorporate. 

To assemble:

Fold the crêpes in half twice (shape of a triangle). Lay crêpes into the pan and turn them to coat.

Serve them and pour remaining sauce over it. Vanilla ice cream? why not? 

Note: They are best enjoyed warm.