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Tangerine crepes Suzette

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Prep Time 25 minutes
Cook Time 32 minutes
Total Time 57 minutes
Servings: 4
Course: Dessert, Snack
Cuisine: French
Ingredients Method

Ingredients
  

For the crepes:
  • 1/4 C (1.97 oz) (56 gr) unsalted butter, melted
  • 2 tbsp (1 oz) (30 gr) white sugar
  • 4 eggs, big
  • 1 1/3 C (5.99 oz) (170 gr) all purpouse flour
  • 1/2 tsp (0.088 oz) (2.5 gr) salt
  • 2 C (16.23 fl oz) (480 ml) whole milk
  • Unsalted butter, for cooking
For the tangerine sauce:
  • 1/3 C (1.97 oz) (56 gr) white sugar
  • The zest of two tangerines
  • 1/3 C (2.64 oz) (75 gr) unsalted butter
  • 1/2 C (4.05 fl oz) (120 ml) tangerine juice, fresh
  • 1 pinch salt
  • 3 tbsp (1.52 fl oz) (45 ml) Grand Marnier, Cointreau, brandy or rum

Method
 

For the crepes:
  1. In a large bowl, add the melted butter and sugar and beat with a hand whisk for 20 seconds. Add in the eggs, one at a time, beating for a few seconds after each addition.
  2. Add the flour and salt and beat again until all the ingredients are well combined and a slightly sticky batter forms. Finally, add the milk and beat until the mixture is smooth.
  3. Place a large skillet (approximately 8 inches) over medium heat and add a little butter. Once hot, add 3 to 4 tablespoons of the mixture to the center of the pan and spread it out by tilting the pan as much as possible. The thinner the crepe, the better its texture will be. Cook for 2 minutes (no more) until slightly dry, then flip it with a spatula to cook the other side for just 30 seconds.
  4. Remove the crepe to a large plate with a lid to keep it warm and repeat the process with the rest of the mixture, greasing the pan with butter from time to time.
For the tangerine sauce and finishing touches:
  1. In a medium bowl, add the sugar and mandarin zest. Using your fingertips, rub both ingredients together until the sugar is moistened and gives off an intense aroma. This helps release the essential oils from the zest, enhancing the citrus flavor. Let the mixture rest for 10 minutes.
  2. Separately, melt the butter in a large stainless steel skillet over medium heat. Add the sugar and tangerine mixture, tangerine juice, and salt, and mix well until combined. Bring to a gentle boil and cook the sauce for about 10 minutes, until it thickens slightly and reduces by about one-third.
  3. Reduce the heat to low. Work with one crepe at a time and dip both sides in the sauce using two forks or silicone spatulas. Fold the crepe into quarters, making sure the prettiest side is facing out. Lift it up and let the excess sauce drain, then place it on a large plate. Repeat with the remaining crepes, scraping the edges of the pan if necessary to use all the sauce.
  4. Place the folded crepes back in the pan, overlapping them slightly if necessary to fit them all. Increase the heat to medium. Add the Grand Marnier and carefully light the sauce using a long-handled lighter. Using a heat-resistant, long-handled spoon, carefully pour the flaming sauce over the crepes until the flames die down, about 30 seconds.
  5. Serve the crepes on a large plate and pour the remaining sauce over them. Serve with ice cream if desired and enjoy immediately.

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