Time: 50 minutes

Serves: 4-6

Crepes:
  • 1 1/2 cups all-purpose flour
  • 1 pinch salt
  • 2 cups milk
  • 2 eggs
  • 1 stick unsalted butter, melted
  • 1 quart vanilla bean ice cream
  • Kumquat Butter Sauce:
  • 1/2 lb (2 sticks) unsalted butter
  • 1 cup granulated sugar
  • 1 cup fresh squeezed orange juice
  • 1/2 lemon, juiced
  • 1 cup of kumquats, sliced
  • 1 big splash Grand Marnier
  • 1 vanilla bean, split

BAKED CREPES SUZETTE WITH KUMQUAT BUTTER SAUCE AND VANILLA BEAN ICE CREAM

Recipe courtesy Tyler Florence 060209-tyler_crepe Pre-heat oven to 350 degrees F. Add milk and eggs to blender and combine,  Add flour, half a cup at a time, blending after each addition to ensure there are no lumps. Add pinch of salt and melted butter then blend for 30 seconds until you achieve a smooth, silky consistency.  Set aside in refrigerator for at least half an hour to rest.  While it rests, make your kumquat butter sauce. Add the sugar, butter, orange juice, lemon juice, vanilla bean and kumquats to a small saucepan and cook for about 10 minutes until it just begins to caramelize.  Take pan off heat (for safety reasons), add Grand Marnier then set back over heat and continue to reduce until syrupy – another 10 minutes.  When done, set aside and keep warm. Now make the crepes.  Dip a piece of kitchen paper in vegetable oil and grease a small frying pan. Ladle a spoonful of batter into the pan. With a flick of the wrist swivel the pan in order to get a nice even covering all over.  A good crepe should be paper- thin. Cook on a high heat and flip it over when you see the edge turning golden brown. Remove crepes from pan and fold twice to form triangle shapes.  Line them up in a baking dish then spoon over kumquat butter sauce to just cover the crepes.  Bake in hot oven for 10-15 minutes until slightly crispy and brown around the edges, and the sauce is thick and syrupy.  Serve with vanilla bean ice cream.

Edited: July 31st, 2009