One of Alex's all-time favorite desserts is Crepes Suzette. One day this recipe showed up in my Google Reader and I forwarded it to Alex. That night he made these crepes. That's right, he made these crepes and I got to sit around and enjoy them without working over the stove or cleaning up the kitchen. I love when we make desserts like this at home because it makes eating so much more approachable; this was a dessert Alex only ever got at fancy restaurants and now he can make it at home any time he wants. Crepes Suzette Source: a charmed life makes 20-25 medium sizecrepes Crepes 2 cups flour 2 1/2 cups milk 2 eggs 1/4 cup vegetable oil dash of salt 1/4 teaspoon baking powder 1/2 teaspoon vanilla optional 1 tablespoon sugar Whisk together flour, sugar, salt, and baking powder ingredients in large bowl. Add to the same bowl the milk, eggs, oil, vanilla if using. Whisk the ingredients together (I use the whisk attachement on my hand mixer or you can use a blender). Let the ingredients stand for 15 minutes. Generously oil saute pan and pour thin layer of batter in pan swirling batter to make thin circle. Using a thin edged spatula lift edge of crepe and turn cooking a few minutes on each side. Cook until desired brownness is achieved. Orange Butter Sauce 2 sticks (1/2 pound) butter 1 cup granulated sugar 1 cup freshly squeezed orange juice 1/2 lemon juiced 1 teaspoon orange zest 1 1/2 tablespoons of Grand Marnier liquor
Combine the butter, sugar, orange juice, lemon juice and orange zest in a small saucepan and cook for around 10 minutes until it caramelizes and is golden in color. Remove from heat and whisk in the Grand Marnier. Return to heat and continue to whisk until the mixture is syrupy around 10 minutes.
Assemble Drizzle a tablespoon or so of the sauce ontocrepes then fold in fourths and lay into a heatproof saute pan or a 13x9 baking dish. Pour the remaining syrup over or as much as desired and heat through in oven. Serve hot with extra syrup. Garnish with candied orange peel if desired.