Crêpe Suzette 橙酒煮班戟

THIS IS MY SECOND TIME MAKING CREPE SUZETTE. Last time i made chocolate crepe suzette. I USUALLY MAKE THIS DESSERT WHEN I HAVE LEFT OVER CREPES FROM MAKING CREPE CAKE. THIS TIME, I MADE DURIAN CREPE CAKE WHICH NOT ALL MY GUESTS WILL LIKE IT, SO I INTERTIONALLY MAKE A FEW MORE CREPES SO THAT I CAN ALSO PREPARE A 2ND CREPE DESSERT. THIS DESSERT IS FOR ADULT only AS I PUT QUITE A LOTS OF LIQUOR IN IT. The crepe recipe is not the same as the one i used last time. this is claimed to be lady M crepe recipe. Well, in my opinion, it is very soft, but it is also very oily. 

INGREDIENTS

crêpe batter:

• 6 tablespoons butter
  3 cups milk
  6 eggs
  1 ½ cups flour
  7 tablespoons sugar
  A pinch salt
• 1 tsp of vanilla essence (optional)

• ORANGE BUTTER

• 6 Tbsp UNSALTED BUTTER, SOFTENED, PLUS MORE FOR BUTTERING
  1/4 Cup + 2 Tbsp SUGAR, PLUS MORE FOR SPRINKLING
  1 Tbsp FINELY GRATED ORANGE ZEST
  1/3 CUP FRESH ORANGE JUICE
  1/4 CUP GRAND MARNIER (Or any kind of orang liquor)
  
  2 Tbsp COGNAC (optional)
• 
  

INSTRUCTIONS

• CRÊPE BATTER: (PREPARE AHEAD OF TIME)

• IN A SMALL PAN, COOK THE BUTTER UNTIL BROWN LIKE HAZELNUTS.

• SET ASIDE.

• IN ANOTHER SMALL PAN, HEAT THE MILK UNTIL STEAMING; ALLOW TO COOL FOR 10 MINUTES.

• IN A MIXER ON MEDIUM-LOW SPEED, BEAT TOGETHER THE EGGS, FLOUR, SUGAR AND SALT.

• SLOWLY ADD THE HOT MILK AND BROWNED BUTTER.

• POUR INTO A CONTAINER WITH A SPOUT, COVER AND REFRIGERATE OVERNIGHT.

Crepes:

• Bring the batter to room temperature.

(I use salton electric crepe maker, therefore, the following insturction is for making crepe using crepe pan only)

• Place a nonstick or seasoned 9-inch crepe pan over medium heat. Swab the surface with the oil, then add about 3 tablespoons batter and swirl to cover the surface.

• Cook until the bottom just begins to brown, about 1 minute, then carefully lift an edge and flip the crepe with your fingers.

• Cook on the other side for no longer than 5 seconds.

ORANGE BUTTER

• Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.
• Immediately slide the pan off the heat and add the orange juice – be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, the Grand Marnier and return the pan to a low heat to re-melt the caramel into the liquid.
• Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the pancakes to the pan and warm through. Serve immediately.

Crepe reciPE adapted from: The Food Fairy

Orange Butter recipe adapted from: Food & Wine and BBC Good food