Imagine a warm, golden crepe lightly kissed by the flames of Grand Marnier, enveloped in a citrus sauce that dances on your palate. This classic French dessert gets an innovative twist with a refreshing citrus infusion and a silky vanilla foam, made effortless with a sous-vide immersion circulator. Join me on this culinary adventure as we elevate Crepe Suzette to new heights!
Ingredients
For the Crepes:
– 1 cup all-purpose flour
– 2 large eggs
– 1 1/4 cups milk
– 2 tablespoons melted butter
– 2 tablespoons sugar
– A pinch of salt
For the Citrus Sauce:
– 1/4 cup unsalted butter
– 1/4 cup sugar
– 1/4 cup freshly squeezed orange juice
– Zest of 1 orange
– 1/4 cup Grand Marnier (or other orange liqueur)
For the Vanilla Foam:
– 1 cup heavy cream
– 1 tablespoon sugar
– 1 teaspoon vanilla extract
– A pinch of salt
Instructions
Create the crepe batter by whisking together the flour, eggs, milk, melted butter, sugar, and salt in a mixing bowl until smooth. Allow the batter to rest for 30 minutes; this helps the crepes become tender and pliable.
Set up your sous-vide immersion circulator and preheat it to 140°F (60°C). In a vacuum-sealable bag, combine the heavy cream, sugar, vanilla extract, and salt. Seal the bag and submerge it in the water bath. Let it heat for about 1 hour to infuse the flavors.
While waiting, cook your crepes. Heat a non-stick skillet over medium heat and lightly grease it with butter. Pour 1/4 cup of batter into the pan, swirling to create a thin, even layer. Cook for about 1-2 minutes until the edges lift and the bottom is lightly browned. Flip and cook for another 30 seconds. Transfer the crepe to a plate and repeat with the remaining batter, stacking the crepes.
For the citrus sauce, melt the butter in a medium saucepan over medium heat. Add the sugar, orange juice, and zest, stirring until the sugar dissolves. Bring to a gentle simmer and let it reduce for about 5 minutes until slightly thickened. Remove from heat and stir in the Grand Marnier.
Retrieve the vanilla cream from the sous-vide bath and transfer it to a whipped cream charger. Charge it with one canister and shake well. Dispense the foam into a serving dish or directly onto your plated dessert.
To assemble, fold each crepe into quarters and place them in a serving dish. Pour the warm citrus sauce over the crepes and ignite it carefully with a long lighter (optional for a flambé effect). Serve immediately and crown with a generous dollop of vanilla foam.
Relish in the delightful combination of flavors and textures, as this modern take on Crepe Suzette dazzles both the eyes and the taste buds!