Meanwhile, get your sauce mix ready.  Whip; 6 T. butter, 1/4 cup grand marnier, 1/4 cup sugar and the juice and zest of one orange.

Make your lovely crepes using a scant 1/4 cup of batter for each.

Fold into quarters and set aside until you are ready for your dessert.

Oh!  And share some of them (before the sauce) with a little girl who is avoiding a nap.

Heat your sauce mixture in a large fry pan.  Get it bubbling but don’t let it get any colour in it.

Add in your crepes (you could even make a HUGE batch of crepes and freeze them).  Little the sauce coat.

Plate and let your sauce reduce by half.  If you have a gas stove then this might be where the fire portion of the evening comes in.  If you like to live dangerously then purposely blaze the sauce at this point.

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Last night’s dinner (sort of)

The biscuits were yummy

The truffles were far better 🙂

The ice cream recipe also was a treat so I was pretty happy with three out of three working so well.

Our dinner at Wellington Gastropub was perfect from the start to the finish. There was an heirloom tomato salad with dukka (I think) on it that I am going to try to recreate this week and a brined loin of pork that you could have cut with a spoon. WOW! Portion size is generous but realistic and I had a terrific port and cheese board for my dessert.

Tonight is going to be grilled sausage and stirfried veg but we’re also going to need a treat but I’ll be waiting to make it until later when things cool down.

We’ll be having…

Crepe Suzette

8 crepes (Stephen is the crepe maker in the family)

Ingredients (for about 15 crepes):
2 cups flour
2 1/2 cups milk
4 eggs
2 tbsp. butter (melted)
Pinch of Salt
1. Sift flour and mix with salt in a bowl.
2. Make a well and pour in eggs. Stir well.
3. Slowly pour in milk while stirring. Keep stirring batter until small bubbles form on the surface.
4. Stir in Butter.

From: http://www.famousfrenchdesserts.com/crepes-suzette.html

Rind from 1 Orange (shredded)
3/4 cup Granulated Sugar
5 oz. Butter (room temperature)
1/4 cup Grand Marnier (or other orange liqueur)
1/4 cup Cognac (or Curacao)

Mix orange rind with Butter. In a saucepan, melt about 1 tbsp. butter/rind mix over a medium flame. Place one crepe on top, cook for about 30 seconds, flip, cook for about 30 more seconds, then sprinkle with a little sugar. Fold into quarters, take out of pan, and put on a plate on top of a simmering (not boiling!) pot of water. This will keep your crepes warm as you are preparing. Proceed like this with each crepe. Mix liqueurs together and warm up. Put each crepe on an individual plate. Pour liqueur over each one, then sprinkle with sugar and flambé. Serve right away! Voilà!

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