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Crepes Suzette with Macerated Tropical Fruits
©Chef Paul Mattison Recipe 2001
CREPES:
Ingredients:
¼ C Sugar
½ C All Purpose
Flour
1/8 tsp (pinch) Salt
2 Eggs
1 C Milk
1 T Melted Butter
1 T
Vanilla Extract
Procedure:
Combine Flour and Salt. Set aside
In
another bowl, whisk together Eggs, Sugar and Milk
Add flour mixture to egg
mixture
Stir in melted Butter until well blended
Fold in Vanilla
Extract
Let batter rest. Chill for 15 minutes
Rub inside of crepe pan (or
small sauté pan) with clarified butter
When hot, add thin layer of batter and
swirl in pan
When batter is bubbly, flip / turn to other side.
Add crème
fraiche and freshly squeezed orange juice and zest
Flambé with Grand
Marnier
Serve with macerated tropical fruit
