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Crepes Suzette

from Prep Time: 20 minutes Cook Time: 50 minutes Inactive Prep Time: 2 hours Yield: 6 to 8 servings
13 1/2 ounces all-purpose flour
1 large pinch salt
1 3/4 cups milk, plus 1 3/4 cups
4 eggs
10 ounces unsalted butter, melted
Orange butter, recipe follows
Zest, recipe follows

In a big bowl, mix the flour, salt, and 1 3/4 cups milk, in that
order. Whisk vigorously by hand until it is the consistency of heavy
cream. Break eggs and fold them in with a whisk. Add the remaining 1
3/4 cups of the milk to the melted butter and pour into the
mixture. Continue mixing the batter until it becomes shiny and
smooth. Finally sieve the batter to get rid of any lumps. Leave to
rest for 2 to 3 hours.

Dip a piece of kitchen paper in vegetable oil and grease a small
frying pan. Ladle a spoonful of batter into the pan. With a flick of
the wrist swivel the pan in order to get a nice even covering all
over. A good crepe should be paper- thin. Cook on a high heat and flip
it over when you see the edge turning golden brown. Remove crepes from
pan and keep aside in a warm place.

Orange Butter:
18 ounces unsalted butter
12 ounces caster sugar
12 oranges, juiced
1 lemon, juiced
1 big splash Grand Marnier

Melt the butter in a big saucepan on a high heat. Add the sugar and
cook for about 10 minutes until it caramelizes. It should be a golden

Combine the lemon with the orange juice and pour it in when the
caramel is bubbling. Be careful not to burn the butter or
yourself. Add Grand Marnier and continue whisking as the mixture
curdles a little and let it cook for 10 minutes to reduce. Finally mix
with an electric hand-mixer to ensure that the butter is fully

Fold the crepes in 4 and put them into a deep frying pan. Spoon in
enough orange butter to barely cover them and, on a high heat, reduce
the liquid, turning the crepes over to make sure that they absorb the
orange butter.

To serve, place the crepes on a dessert plate. Spoon the orange butter
over them and garnish with a sprinkling of the zest.

3 oranges
4 teaspoons syrup (made by boiling 1 cup sugar and
                   3/4 cup water in a small saucepan)

Peel the zest from the oranges and cut it very thinly. Blanch in
boiling water 3 times and drain it to remove the bitterness. Put the
zests in a saucepan with the syrup. Simmer over low heat for 20
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