Blood Orange Crepe Suzette For Two
Servings: 2 - 3 servings
- 1 cup of milk
- ¼ cup oil or ¼ cup melted butter
- Heaped ¼ tsp kosher salt
- 1 tbsp sugar
- 2 eggs
- 1 tsp vanilla
- Zest of 1 orange/blood orange optional
- 100 g / 3.5oz AP flour
Blood Orange Butter
- 8 tbsp unsalted butter ½ cup
- ⅔ cup white sugar
- ¼ tsp kosher salt
- 3 tbsp blood orange zest about 4 - 5 blood oranges, depending on the size
- 1 cup of blood orange juice about 4 - 5 blood oranges, depending on the size
- ½ cup of Grand Marnier or Cognac
- Extra sugar to sprinkle on top
- 1 blood orange segmented or sliced
- Whipped cream
Place all the ingredients in your blender (I used a Vitamix blender) in the following order -
milk, butter/oil, salt, sugar, eggs, vanilla, blood orange zest and flour (flour should be last).
Process the mix for about 30 seconds on medium high speed (8 on a Vitamix) to combine. Stop the blender to scrape down the sides if necessary, and process the mix again for a further 40 - 60 seconds, until well combined and thoroughly mixed.
Turn off the blender and let the mix rest for 15 minutes (covered).
You can make this mix in a bowl, by whisking all the wet ingredients together until well mixed, and then gradually add the wet ingredients into the flour, while whisking, until you have a smooth runny batter. Let this mix rest for about 15 minutes before use as well.
To cook the crepes, heat an 8 inch non-stick pan over medium heat. When the pan is hot, coat the bottom with some neutral oil, or butter. Add about ¼ cup of the batter and swirl the pan to coat the bottom of the pan in a thin, even layer of crepe batter. When the edges start to brown, carefully flip over the crepe using a spatula and cook for a further 20 seconds or so, until there are light brown spots on the bottom.
Transfer the crepe to a plate to cool down. Repeat with the remaining batter. This batter will make about 12 crepes.
Once the crepes have cooled down, fold each in half and set aside.
The crepes can be made in advance, and can be covered with plastic wrap until needed.
Blood Orange Crepe Suzettes
In a large non-stick skillet, place half of the blood orange butter, and heat over medium-high heat, until the butter has melted and the sugar in the butter has caramelized slightly.
Add ½ cup of the blood orange juice and mix to dissolve the sugar.
Let this mix simmer for about 1 minute for the juice to concentrate slightly.
Place 1 folded crepe in the juice to coat. Flip it over and coat the other side, and then fold it into a quarter. Leave the crepe in the pan, and repeat with another 3 - 5 crepes (totaling 4 - 6 crepes), fitting neatly and snugly in the pan.
Let the blood orange juice simmer and reduce, while flipping the crepes over once more during the cooking process.
Once the juice has reduced, add ½ of the cognac/grand marnier, and heat for a few seconds and flambe the mix carefully. Once the flames have died down, serve with a few more blood orange segments and whipped cream.
Repeat with the rest of the crepes, for seconds. Enjoy!