crepes suzette.

The sun finally decided to pay The City a visit today. One of those rare occasions where it'll peek through those billowy clouds and bequeath unto the cityscape that blissfully warm sunlight. Unfortunately, the sun doesn't like to linger too long around here, always worrying that it's overstaying its welcome. By the time the afternoon came around, the sky returned to its monotonous gray as the cold slipped through once more, sending shivers down spines and jackets on children.

And so, in a mad attempt to retain that evanescent warmth of the sun~ I've decided to make crepes suzette. There's nothing like that taste of orange to remind me of those long summery days drenched in heat, under that endless blue sky. Along with the fact that there's a whole crate of oranges that needs to be used up. >_>;;

Crepes Suzette
(adapted from Desserts: 365 Delicious Step-by-Step Recipes by Martha Day)

1 recipe prepared French crepes (adding 1tbls orange zest and 1tbls Gran Marnier[optional])

6tbls unsalted butter
1/4 cup granulated sugar
grated rind and juice of 1 large orange and lemon
2/3 cup fresh orange juice
2tbls Gran Marnier (orange liqueur||optional)
1/4 cup cognac and/or brandy  (optional)

orange segments to decorate*

Utensils:
measuring spoons/cups
fork
large frying pan
matches (preferably ones with a long handle)
pairing knife

~Melt the butter in the frying pan over medium-low heat, then stir in the sugar, the rinds and juices along with the Gran Marnier, if using. Bring the mixture to a boil until thickened (about 3-4 minutes). Place a crepe in the pan, swirling gently to coat with the sauce. With the fork, fold it in half, then in half again, forming a triangle and push to the side of the pan. Continue heating and folding the crepes until all are warm and covered with the sauce.

Optional part: Pour the cognac and/or brandy over the crepes, light a match and carefully hover the flame over the pan until the liquor is ignited. Put out the match and toss in the sink (not in the trash bin!!). Allow the flames to burn off. Serve immediately.


*To "supreme" or cut the orange into segments. With a pairing knife, cut off the ends and prop it flat-side down, cutting away the remaining skin on the sides. Then carefully cut the flesh out from between the white membranes and you have just "supremed" an orange. =)