Classic Crepes Suzette with a Twist!


I have never attempted Crepes Suzette but today was Crepes Suzette Day.  Quiet Sundays are good days to try something new, there's no real pressure to succeed. I set out the simple ingredients I needed to recreate the storied and delicate classic French dessert. The usual flambe is fueled by Grand Marnier or the equivalent orange liqueur.

Roadblock number one: no orange liqueur in the cupboard. There was, however, a brand spanking new bottle of Limoncello.

Second problem: Don't know about you, but I'm too nervous to go starting anything on fire in my kitchen, I leave that sort of thing to the professionals. Since I'd already tossed classic out the window with the Limoncello twist, I decided to create my own non-flaming version of the sauce.

Third issue: No vanilla extract but I did have almond extract. Another ad-lib. The results were astonishing!


EASY CREPES SUZETTE
Batter:
1 cup flour
4 large eggs
1 1/4 cup milk
1 pinch of salt
1/2 teaspoon almond extract
1 teaspoon unsalted butter to melt in the skillet

Sauce:
1/2 stick unsalted butter
3 tablespoons sugar
1 lemon, juice and grated rind
1/3 cup Limoncello liqueur 

Make the crepes:
In a bowl, mix the flour, eggs, milk and salt with a whisk until just until smooth. Add almond extract and whisk just enough to blend. The batter should be the consistency of light cream. Let rest (covered) in the refrigerator for at least 4 hours (preferably overnight).

Melt the teaspoon of butter in 8 inch saute skillet pan and set 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 60 seconds. Using a silicone spatula, loosen edges and flip. Cook the other side about 30 seconds.

For Sauce:
In small saucepan on medium heat, melt the butter. When foamy, add sugar and stir until dissolved. Add liqueur, grated zest and juice; bring to a simmer. Add thinly sliced fruit: pineapple, banana, or apples. Turn heat to low.

Place one crepe on a dessert plate and drizzle one tablespoon of warm sauce. Fold the crepe in half and and drizzle again with warm sauce. Fold crepes in half again, drizzle more sauce and top with the fruit. Enjoy! Serves 4-6.

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