Classic Crepes…always elegant ( it’s also Crepes Day )

Crepes.  
Classic.  Always elegant.  So romantic for Valentines menus.
It’s also Crepe Day.  Celebrate with these savvy “finds”
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Classic Crepes Suzette

4 tbs butter
¼ cup sugar
Juice of 6 oranges + 1 zest
1 whole orange for trim
3 tbs of Grand Marnier
3 tbs cognac  *optional for the flambe
Melt butter in large skillet over medium heat.  Stir in the sugar, zest, juice, and liqueur.  Stirring constantly, reduce sauce to ⅔ cup.  Very delicately add each crepe to the pan—one at a time—and coat it in the sauce. ( use a fork rather than a spatula for this ) Fold each one in quarters, and arrange three on each plate, repeating until each crepe has been dipped and plated. Overlap  or arrange in a circle with a scoop of ice cream in the middle and extra sauce over the top. Scrap up the extra bits of orange zest and add orange slices as your garnish.  
If  wishing to flambé the sauce, reserve two tablespoons and add three more of brandy. Stir together and remove the pan from the heat. Ignite with a match and pour the flaming sauce over the crepes.
Note:  ignite the sauce using a metal pan–only–do not use a non-stick pan. Please exercise due caution and remove all flammable materials (dishcloths, etc) from the work area.
For more about pans, read Choosing the Best Crepe Pan.
Walnut Crepes with Raspberries and Figs
for the filling
1/2 vanilla bean, split lengthwise
1 1/2 cups chopped dried Calimyrna figs
1 12-ounce package frozen sweetened raspberries (not packed in syrup), thawed, juice reserved
1 cup Muscat wine
1 cup water
1/4 cup (packed) dark brown sugar
2 tablespoons honey
2 teaspoons orange peel
for the crepes
1 cup (or more) whole milk
1 cup all purpose flour
3 large eggs
1/4 cup chopped walnuts 
2 tablespoons sugar
2 tablespoons (1/4 stick) unsalted butter, melted
1 teaspoon grated orange peel
1/4 teaspoon salt
Additional melted butter –per taste
Additional sugar–per taste
1 8-ounce container crème fraîche*
2 tablespoons honey
* Ready-made creme fraiche is available at some supermarkets.
Or fresh made:  heat 1 cup whipping cream to lukewarm (85°F.). Remove from heat — mix in 2 tablespoons buttermilk. Cover —  let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Chill until ready to use.

Make Filling:
Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add figs, raspberries with juices and all remaining ingredients. Bring to simmer, stirring until sugar dissolves. Simmer over medium heat until figs are tender, about 30 minutes. Cool. (Can be prepared 3 days ahead. Cover and chill.)
Make Crepes:
Combine 1 cup milk and next 7 ingredients in blender. Blend until smooth, occasionally scraping down sides of blender. Cover; chill crepe batter in blender container 2 hours. Re-blend batter 15 seconds. If necessary, thin batter with additional milk, 1 tablespoon at a time, to consistency of heavy cream. Heat nonstick skillet with 7-inch-diameter bottom over medium-high heat. Brush skillet with additional melted butter. Pour scant 1/4 cup crepe batter into skillet, tilting skillet quickly to coat bottom. Cook until top of crepe appears dry and bottom is golden, loosening sides of crepe with spatula, about 35 seconds. Turn crepe over; cook until brown spots appear on bottom, about 20 seconds. Turn crepe out onto plate. Repeat with remaining batter. Stack crepes on plate.
Brush 13 x 9 x 2-inch glass baking dish with additional melted butter. Spoon generous 2 tablespoons filling onto center of spotted side of 1 crepe. Spread filling to within 1 inch of edge of crepe. Fold crepe in half, then fold in half again, forming wedge shape. Place filled crepe in prepared dish. Repeat with remaining crepes and filling, overlapping crepes slightly in dish. Brush crepes lightly with melted butter. Sprinkle lightly with additional sugar. Cover dish with foil. Stir crème fraîche and honey in small bowl to blend. (Crepes and honey crème fraîche can be prepared 1 day ahead. Cover separately and chill.)
Preheat oven to 350°F. Bake crepes, covered, until heated through, about 20 minutes. Place 2 crepes on each of 6 plates. Top with dollop of honey crème fraîche and serve.
Suggested pairings:
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This entry was posted in brunch, desserts, menus, National Food Holiday, patisserie, small plates and tagged , , , , , . Bookmark the permalink.

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