Crêpes Suzette

Although every self-respecting Breton would say that no decent crêpe can be made without a billing (cast iron griddle for making crêpes you see in French crêpe stands), there is no need to panic if you do not have one. Simply make them in a pan, swirling the batter around or better rounding the crêpes using a wooden tool called rozell. You bake the crêpes ahead and only then make the sauce. And yes, the sauce. There are several ways to make it. Like this (the way I prefer) or by mixing butter with sugar and other ingredients or even some other ways, without so much juice.

250 g fine wheat flour
a pinch of salt
1 tsp vanilla powder (or extract or seeds from a vanilla bean)
2 heaping tbsp golden caster sugar
6 medium eggs, room temperature
600 ml full-fat milk
45 g melted butter, preferably burnt butter

In a large bowl, mix the flour, salt, vanilla, and sugar. Make a well and put the eggs in. Add 200 ml of milk and whisk together. When most of the flour and eggs have been mixed together, add another 200 ml of milk and mix. Continue adding the milk and mixing after each addition until the batter is uniform. Add the butter and mix. Let the batter sit in the fridge for 1 hour.

Heat the pan. Pour a ladle of batter and swirl around the pan. Cook the crêpe for 30 to 45 seconds on one side until the edges are brown and are lifting off the pan. Flip and cook for another few seconds. Put the crêpe on a plate. Continue cooking until the batter is gone. Serve them right away.

sauce
110 g white sugar
200 ml orange juice
zest from 1 orange, finely cut
a pinch of sea salt
3 tbsp Grand Marnier
50 g butter, pieces

In a large pan, add sugar, levelling it evenly, and let it melt on medium heat (not too high) until it slowly turns into a caramel, which might take around 10 minutes. Do not mix. The maximum you can do is swirl the pan. When the sugar has melted, let it get a deep amber colour, and add juice. It will splatter. Turn on the heat and boil until the sugar has melted. It might take another 4 to 5 minutes.

Add zest and salt. Then, add 8 crêpes, folded into quarters. Pour over Grand Marnier and either flambée (yet, I do not like to do that at home) or raise the heat to the highest and boil for 30 seconds. Add butter, lower the heat, and let it melt, swirling the pan around.

Serve by placing two crêpes on each plate, adding sauce so that everyone gets it.

Alternatively, you can skip the part where you put the crêpes in the pan, place them right away, and pour the sauce over when ready. Yet, I love the first, a bit messier version.

In cooperation with Mason Cash