Chocolate Crêpe Suzette
For the crepes: 3/4 cup plus 1 Tablespoon AP Flour 2 eggs 1 cup milk 2 Tablespoons butter, melted and cooled 3 Tablespoons powdered baking chocolate 1 Tablespoon super fine caster sugar For the sauce suzette: 4 Tablespoons butter 4 Tablespoons sugar Zest of 1/2 orange Juice of 1 orange 2 Tablespoons cointreau or grand marnier 1 Tablespoons cognac 1 pinch salt
Make the crêpes: 1. Whisk eggs, then add milk. Whisk together, then add flour and incorporate. 2. Add chocolate powder and sugar and whisk in. Lastly, whisk butter. 3. Set aside for at least 1/2 hour. Meanwhile, make the sauce (see recipe below). 4. When the batter has sat for 30 minutes, heat a light frying pan and add enough butter to cover the bottom and sides. 5. When the butter is sizzling, add a full soup ladle full of batter into the pan toward the center. Swirl gently to spread the batter to the outer edges of the pan. Cook until starting to brown, 1 - 2 minutes. Flip and cook for an additional 1 - 2 minutes. Set aside on a plate and repeat with remaining batter until it is used up. Make the sauce Suzette: 1. Melt butter in heavy bottomed sauce pan over low heat. 2. Add orange zest, sugar, and a pinch of salt and allow to melt, whisking occasionally, about 10 minutes. 3. Add liquor and ignite. Alcohol will burn off, allowing sugar to finish caramelizing. 4. Add fresh orange juice. Stir to incorporate. 5. Serve over chocolate crepes and finish with some good quality chocolate, grated.
Dessert
