I sat and read a book for a while in the light of the fireplace. Then, I decided that a dessert to go after dinner would not be inappropriate as I had in mind this vintage dessert, perfect for the cold weather: Crêpes Suzette- a dish that is claimed to had been invented by French restaurateur Henri Charpentier, who accidentally set a sauce aflame when serving dessert to the Prince of Wales. Once the fire subsided, the sauce was so delicious that the prince asked that the dish be named for a young girl in his entourage, Suzette. – this being one story version of Crêpes Suzette origins.
300g all-purpose flour
Pinch of salt
3 spoons sugar
3 spoons melted butter
1 1/2 cups freshly squeezed orange juice
2 tablespoons sugar
2 teaspoons grated orange zest
2 tablespoons Grand Marnier (orange liqueur)
3 oranges, peeled and sectioned
Vanilla ice cream, optional for serving
Mint leaves, optional for serving
Mix the eggs and the salt, then add the flour, milk and water. Whisk until smooth. Add the sugar and the cold melted butter and keep on whisking until it gets the consistency of light cream. Cover and refrigerate batter for 30 minutes.
Lightly oil a 24 diameter crepe pan and heat it over medium heat. Pour about 1/4 cup batter into pan and swirl until the pan is coated. Cook crepes until the top begins to look dry, about 45- 60 seconds. Turn and cook the other side 30 seconds. Remove to a plate and repeat with the remaining batter.
In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the Grand Marnier and orange sections.
Place 2 crepe folded in quarters on a serving plate. Using a long match, flame the sauce and add it over the crepe. For a more spectacular flavor and design,place a scoop of vanilla icecream next to it. Garnish with some orange sections and some mint leaves.
Enjoy and share them with someone dear!