Crêpe Suzette

Ingredients

• 1 cup all-purpose flour (Sifted)
• 2 large eggs
• 1 1/4 cups whole milk (Room temperature)
• 2 tablespoons unsalted butter (Melted and cooled, plus extra for the pan)
• 1 tablespoon granulated sugar
• 1 pinch fine salt
• 4 tablespoons unsalted butter (Cut into pieces)
• 0.25 cup granulated sugar
• Zest of 1 orange (Preferably unwaxed)
• 0.5 cup fresh orange juice (Approximately 2 oranges)
• 3 tablespoons orange liqueur (Such as Grand Marnier or Cointreau)
• 3 tablespoons brandy or Cognac (For flambéing - handle with care and keep a lid nearby to smother flames if needed)

Instructions

1. 1{'dependencies': {'description': 'Initial step', 'depends_on_ids': []}, 'description': 'Make the Batter. Whisk together the flour, eggs, milk, melted butter, sugar, and salt until smooth and free of lumps. The batter should have the consistency of light cream. Cover and rest at room temperature for at least 20 minutes - this allows the gluten to relax and produces a more tender crêpe.', 'performTime': None}
2. 2{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Cook the Crêpes. Heat a 20-22 cm crêpe pan or non-stick skillet over medium heat. Brush lightly with butter. Pour in just enough batter to coat the pan in a thin layer, swirling immediately to spread. Cook for 60-90 seconds until the edges are set and the underside is lightly golden, then flip and cook for 30 seconds more. Stack finished crêpes on a plate. This recipe produces approximately 12 crêpes; you will use 8-10 for serving.', 'performTime': None}
3. 3{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Build the Suzette Sauce. In a wide, shallow pan - traditionally a chafing dish or sauté pan large enough to fold the crêpes in - melt the butter over medium heat. Add the sugar and stir gently until it begins to dissolve. Add the orange zest and orange juice, then the orange liqueur. Allow the sauce to simmer for 2-3 minutes until it reduces slightly and begins to take on a syrupy consistency.', 'performTime': None}
4. 4{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Fold and Warm the Crêpes. Lay each crêpe flat in the sauce, then fold in half and in half again to form a quarter-circle shape. Arrange the folded crêpes in the pan, overlapping slightly, and spoon sauce over them. Allow to warm through for 1-2 minutes.', 'performTime': None}
5. 5{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Flambé - With Caution. Remove the pan from direct flame if using a gas hob, or reduce heat to low on an electric surface. Add the brandy or Cognac to the pan. If using gas, tilt the pan carefully to ignite, or use a long match or lighter. Stand back and allow the flames to burn off the alcohol naturally - this takes approximately 30-60 seconds. Do not lean over the pan. Have a pan lid available to smother flames if they do not subside. The flambé is traditional but optional; the dish is complete and delicious without it.', 'performTime': None}
6. 6{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Serve Immediately. Divide the folded crêpes among warmed plates, spoon over the remaining sauce, and serve at once. Crêpe Suzette does not hold well; it is a dish designed to be eaten the moment it is ready.', 'performTime': None}