French Crepes with Citrus Fruits in Caramel Syrup
Serves 4
This recipe is dedicated to the legendary Julia Child, who brought classic French cooking to the American public and certainty is my role model. French Crepe with Citrus Fruits in Caramel Sauce is my take on her classic Crepes Suzette. It is quite different form the classic and I hope you will enjoy this recipe!
Prep Time
40 min
Cook Time
30 min
Total Time
1 hr 10 min
Prep Time
40 min
Cook Time
30 min
Total Time
1 hr 10 min
Ingredients for Crepes
  1. 145ml Whole Milk
  2. 145ml Water
  3. 3 egg yolks
  4. 1 tbsp Sugar
  5. 3 tbsp Orange Liqueur
  6. 145g Plain Flour
  7. 70ml Melted Butter
  8. Pinch of Salt
Ingredients for Fruits in Caramel Syrup
  1. 1 Grapefruit
  2. 2 Blood Oranges
  3. 1 Navel Orange
  4. 4 Clementine
  5. 300g Sugar
  6. 200ml Water
  7. 50ml Orange Liqueur
  8. 3-5 Saffron Strands
  9. Crème Fraiche
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Instructions
  1. First of all, we need to prepare the batter for the crepes as it needs to chill in the fridge for 30min or so. In a large bowl mix together all of the ingredients with a hand mixer until smooth with no lumps. Cover with cling film and put in a fridge.
  2. Now let’s peel and cut the citrus fruits. To do that, the easiest way is to cut the top and the bottom of the fruit with a sharp knife, place the fruit vertically and carefully cut off the sides also removing the pith. Make sure you don’t cut off too much of the flash. Reserve some of the peel – remove and discard the pith and keep the zest for the sauce. Slice the fruits and set aside.
  3. Next we need to prepare the syrup for poaching citrus fruits (which later will become the sauce) by heating up on a medium-high heat a pan with sugar and 100ml of water. In advance pour some very cold water in a large bowl – this will be needed to cool down the pan and prevent the caramel from further cooking and potentially burning.
  4. Let the sugar and water syrup to turn amber in colour, immediately remove from the heat and cool down the pan in cold water bowl. Be very careful as sugar syrup is extremely hot!
  5. Next pour the remaining 100ml of water, orange liqueur into the syrup, add the saffron and shredded citrus zest which you prepared earlier.
  6. Bring it to the boil again and simmer for further 10-15 min until all the caramel lumps dissolves.
  7. Now the syrup is ready for poaching the fruits. Place 3-4 slices at a time and cook for 2 minutes. You might want to turn them from time to time. Be gentle so your slices don’t loose their shape. Remove onto a flat plate and repeat until all fruits are poached. Set aside and let the fruits and syrup cool down while you make the crepes.
  8. Remove the batter form the fridge and give it a good mix. There is no straight forward instruction how to make crepes – your first crepe will be the trial one to test your batter consistency and how much of batter you need to use per each crepe depending on the size of your frying pan.
  9. Brush your frying pan with a little bit of oil, place over the medium heat.
  10. Then pour the batter into your very hot pan and immediately tilt the pan in different directions to allow the batter to run in all directions and cover the bottom of the pan.
  11. Return to the heat and fry until the edges of your crepe turn crisp and light brown. Toss your pan and flip the crepe like they do in the cartoons and movies. If you are not sure this is going to work, then just use the spatula to flip the crepe. Crepes are very fragile so be gentle, I use my fingertips instead of spatula but it is totally up to you. Fry for another minute. If you like your crepes buttery you can rub each crepe with a small piece of butter.
  12. Serve the crepes, poached citrus fruits, caramel sauce all together or as an individual portion. Bon appetit!
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