RICHMOND, Va. – Once again, we made magic in the kitchen with Executive Ausar AriAnkh, owner of The Kitchen Magician Catering Company. He whipped up a French-inspired creation known as “Crêpes Suzette.” Chef Ausar is hosting a four-course Valentine’s Day Dinner Friday, February 14thfrom 4pm to 9pm at Firehouse 15 located on 3011 Meadowbridge Road. Reservations are required. To make your reservation, call 804-912-9951. You can learn more about The Kitchen Magician Catering at https://www.kitchenmagiciancatering.com.
Crêpes Suzette
Serves 4
Ingredients
Crepes
· 1 1/2 cups all-purpose flour
· Pinch salt
· 3 eggs
· 1/2 cup sugar
· 2 cups milk
· 1 tablespoon orange liqueur (recommended: Grand Marnier)
· 1 teaspoon vanilla extract
· 1 tablespoon orange zest
· 1/2 cup clarified butter
Sauce
· 1 1/2 cups freshly squeezed orange juice
· 2 tablespoons sugar
· 2 teaspoons grated orange zest
· 2 tablespoons orange liqueur (recommended: Grand Marnier)
· 1 tablespoon of cognac
· 3 oranges, peeled and sectioned
· Vanilla ice cream, for serving
Directions
Crepes
Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.
Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.
Sauce
In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur, cognac and orange sections. Set aside.
Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving plate. Repeat with remaining crepes. Roll the crepes into a cylinder or triangles. Spoon on some of the orange sections. Serve 2 crepes per person. Top with vanilla ice cream and serve immediately.
