Tangerine Crepe Suzette
- Crepes Batter
- Flour - 125 gr (4.4 oz)
- Milk (2-3%) - 180 gr (6.4 oz)
- Tangerine - juice, 50 gr (1.8 oz) plus 2 teaspoons of zest
- Grand Marnier - liquor, 20 gr (0.7 oz)
- Eggs - 2
- White sugar - 30 gr (1.1 oz)
- Tangerine Sauce
- Butter - 30 gr (1.1 oz)
- sugar - 100 gr (3.5 oz)
- Tangerine - zest and juice from 2 tangerines
- Grand Marnier - 20 gr (0.7 oz) and some extra
- Butter - for cooking the crepes
This is a mash up between a classic French crepe suzette and a recipe I learned from Martin Carrera. I've making these crepes for years. Moira loves them, actually I think it's her favorite dessert. I cook them every time I want to steal her heart (again). Her mom asked for the recipe so here it is. Available for everyone to steal it.
Stick to the proportion (solid/ liquid) if you want them to be perfect. Remember, liquids to flour weight ratio should be 2 to 1. Baking requires more obsession and a "follow the rules" approach that cooking. You can make changes but some proportions, steps and temperatures are worth sticking to.
Make sure all ingredients are at room temperature.
Preparing the batter
I recommend whisking it by hand rather than using an electric one. In the first case, to avoid lumps, first mix flour, sugar and eggs in a large bowl to integrate the elements together. Slowly start to add the liquids, a small quantity. Let the batter absorb it little by little until you have added all the liquids creating a nice homogeneous batter.
Add the tangerine zest, mix and put the batter into the fridge covered with a plastic foil. Let it rest for 2 hours. Don't rush it. Like in any relationship, time will help all the ingredients get along together. The zest touch will add a nice aroma to the batter and that takes time too.
Baking the crepes
The quantity might depend on the size of your pan and how thick you want the crepes to be. I recommend using a 8" (20.3 cm) diameter flat non-stick pan and 1/4 cup of batter per crepe.
Heat the pan. Remove from the heat. Add one teaspoon of butter and let it melt. Pour the batter in the center of the pan, gently move it in a circle motion -using your wrist only- to swirl the batter. Make sure the batter is coating the pan evenly in one thin layer.
Return the pan to medium heat now. Cook it until the top is just a bit moist and you see small bubbles on the top. If it looks wet in the middle give it a little bit more time. Crepes can take around 45" per side. Don't overcook or they will become rubbery.
Use a spatula to lift the sides of the crepe gently and flip it (see techniques below). The second side needs less cooking time: about 20-30 seconds. Once the crepe is done, remove from the pan and start again. Remember to melt butter before pouring the batter and returning the pan to the heat once the batter is evenly coating the pan.
Always help lift the crepe with an spatula and the use any of the following techniques:
- You can slip the spatula under the center and then carefully turn it over to the other side.
- Flip to another pan (same size, already heated, etc.). This is an easy technique and allows you to cook them faster as you can work on two at the same time.
- Using a wooden plate slightly larger than the pan. Put the plate on the top of the pan, holding it with your palm Put some pressure, flip the pan over (always keep the plate together). Lift the pan and the crepe should be on the plate in perfection condition.
- You can also try to flip it over with one wrist movement. Yes, it's nice to see the crepes flying in the air before they land back on the pan. It's simpler than you think: one quick movement and practice. Flipping the crepe requires only a small but firm move of the wrist.
When the crepe is on its way down, maybe move the pan down a bit so the crepe falls flat, not folder. Move it horizontally too so all of it falls in the pan, not half of it. This batter is harder than others -it's stickier because of the juices- so this technique might turn harder.
No matter the technique, remember to always strengthen the crepe after you flipped it over.
Go with the Sauce
In a medium to large pan (ideally thick) dissolve the sugar at medium low heat to caramelize it. Don't burn it haha
Once you have caramelized sugar, add tangerine zest and butter. Blend together and then add the tangerine juice. The caramelized sugar will solidify, that's OK. It will soon dissolve again by keeping it at very low heat.
Did I say fire?
Fold the crepes twice to form a triangle. Put them in the pan over the sauce. Bring the heat to high. Once it is boiling add the Grand Marnier, tilt the pan slightly so the liquid touches the edge of the pan (be mindful of not dropping the sauce) and is closed to the flame. It will light up all of a sudden. (Always keep some distance so that your head or arm doesn't get burned when it lights up).
Move the pan slightly to distribute the flame evenly. You can lift some of the crepes with a wooden spoon to that the sauce/ fires covers them all. Unfortunately the flame will soon disappear. Put one or two crepes per plate and cover with sauce. Voilá!
A classic dessert with amazing tangerine citrus aromas and the magic of Grand Marnier. To steal someone’s heart.Add to Favourites