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| Chef: JoAnna Minneci | |
| Food Mood: Elegant | |
| Cuisine: French | |
Description |
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| Mise en place: Knife, cutting board, silicone spatula, measuring cups, measuring spoons, table fork, table spoon, zester, reamer, lg. skillet, small sauce pan, match or lighter, platter for serving. Ice cream or whipped cream for garnish/service. |
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Servings: 4 |
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Ingredients |
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| ORANGE SECTIONS 1 navel orange, zested 3 navel orqanges, juiced 1 Tbsp sugar 2 Tbsp orange liqueur, such as Grand Marnier, or brandy 3 navel oranges, sections SYRUP Zest of 1 orange 1 Tbsp sugar 1 Tbsp water CREPES Basic Dessert Crepes, one medium recipe of prepared - about 12 cr?pes BRANDY 1/4 cup Brandy (or orange liqueur, such as Grand Marnier) |
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Method |
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| ORANGE ZEST Choose the orange with the most perfect skin. Using a vegetable peeler, remove only the zest from that orange (no pith!) Julienne the zest and set aside. Juice the zested orange, and two additional oranges. SAUCE In a large skillet over high heat, bring the orange juice (of 3 oranges) to a boil. Add the sugar, reduce to medium heat and simmer for 2 minutes. Remove from heat and add the liqueur/brandy and orange sections. Set aside. In a small saucepan, combine the julienned orange zest, 1 tablespoon sugar and 1 tablespoon water. Bring to a boil, reduce heat, and simmer for 2 minutes. Set aside. Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for several seconds to absorb some juice. Fold the cr?pe in half, then in half again, to form a triangle. Remove the crepe to a warm serving platter. Repeat until all cr?pes have been folded. Spoon some orange sections onto the cr?pe. Using a fork, pick some orange zest from the syrup and distribute it over the crepes. BRANDY Just before service, warm the brandy very carefully over low heat. DONT POUR NEAR AN OPEN FLAME! Pour the warm brandy over the cr?pes, and light them on fire. BE CAREFUL. The flame will be blue, and may be difficult to see in a bright room. When the alcohol burns off, the flame will extinguish. SERVING Top with vanilla ice cream or whipped cream (or offer on table). Serve immediately. |
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