Celebrate at Home (orange crepes)

The New Year is coming up fast.  I’d like to thank those who have been following this thing that I write and wish you all well.  For me, next year will be a time to expand the mission.  I want to get the word out about the Fresh Fun Food blog and also begin teaching cooking at a number of venues.  Help me with that.  Private lessons are available.  Comments on the blog are good.  They help me focus on what interests readers and to fine tune recipes.  

For the New Years Eve blog, I’d like to present a crepe recipe, something that you might think is a bit outta your wheelhouse, but is actually quite easy to make and satisfying to serve.  It is one that will give you cred.  Let’s just keep it between us that it is easy to make.  You should make it at home this holiday night for those special people around you.  

We never go out on NYE.  After so many years in the restaurant biz, I tend to look at those “special” days (Mother’s Day, Valentine’s Day, NYE) as the last time I would want to eat out.  The normal NYE dinner out has a limited menu, is overpriced and is very likely to end badly, not because you do something wrong, simply because it is amateur night.  Folks who don’t go out regularly swarm the bars and restaurants on NYE and act like entitled children.  They drink too much and constantly bitch about what they are served.  The staff knows that they are unlikely to see this group for another year, so they grit their teeth and try to get through the night, knowing that hassles will be myriad and tips will be slight.  If they don’t get dessert out before midnight, waiters will be there until 3:00 am.  That’s why it seems that you are being rushed.  Really, your choice is prime rib, lobster or surf and turf.  The kitchen knows how to cook all three and isn’t interested in your complaints that are intended to show your girlfriend that, for one night at least, you control something other than the remote.

It’s a crappy night, where you see too many overdressed women dipping their drape in the soup and too many men with spittle on their lapel and puke on their shoes.  Avoid the ugliness, stay at home and go out for a quiet dinner in a few days when the staff has recovered.  Then, tip at least 25% to make up for the mess earlier in the week.  That’s what restaurant pros do.

Here is an orange crepe recipe that is intended to set the standard for the year to come.  It is quick, can be made in a blender, can largely be done ahead, then assembled in about 15 minutes.  Even better, if you make a big batch, crepes freeze well if they are wrapped tightly.  Put a tablespoon of sugar in the batter if these are to be dessert crepes, leave it out for savory.

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Crepes

1 cup flour

2/3 cup milk

2/3 cup cold water

2 large eggs

1 tbs. sugar (omit for savory crepes)

pinch of salt

6 tbs. clarified unsalted butter, cooled to room temperature

Combine all the ingredients, except the flour, in a blender.  Mix slowly to stir the ingredients together.  With the blender still on slow, mix in the flour, a tablespoon at a time.  Stop when all the flour has been incorporated. 

Transfer the batter to a small pitcher or leave it in the blender if it has a spout for pouring.  Allow the batter to rest for 30 minutes, so that the flour can absorb all the liquid.

Here's what you'll need to cook the crepes

Heat a cast iron pan or non-stick pan to a low heat. 

Lightly butter the pan. 

Pour ¼ cup of batter on to the center of the pan.

Tilt the pan to spread the batter into a thin pancake about 5 inches across. 

A spatula or “T” stick can also be used to evenly spread the batter.

Working quickly, let the crepe cook for a minute, then with a spatula flip it over to brown the second side. 

 In another minute, the crepe will be completely cooked. 

Remove it from the griddle and cool on a plate.  Stack the other crepes on top of each other.  Don’t worry, they will not stick together.  Repeat the process until all the batter is cooked.

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Orange Crepes to serve five

10 5 inch crepes, folded in quarters, stacked two crepes high

juice of 2 oranges

3tbs. unsalted butter

½ cup raw sugar

½ cup Grand Marnier (and one shot for the cook)

In a large sauté pan, melt the butter over a medium heat.  Add the stacks of folded crepes.  Turn the crepes when they have warmed.  You do not want to burn the butter or scorch the crepes, only slightly brown them and warm them through.

Pour the orange juice over the crepes, add the sugar and flambé the crepes with the Grand Marnier.  Shake the pan, mixing the juice, butter, sugar and Grand Marnier into a sauce.  Remove from the heat when the flames subside.

Plate each stack of crepes and pour the sauce over top.  

We served it with homemade orange marmalade ice cream.  It could just as easily be made with sautéed apples and Calvados.  Send me an email if you think I should post the recipe for those foods.

We'll get to savory crepes later.  They are a good thing.

Thanks for reading, now get to cooking!