Crepe Suzette

I bet some of you are still caught in the ridiculous traffic crawl in KL city centre right now as I'm typing this. Today, we had showed the world the drama of Bolehland. Seriously, have we been paying our tax money to orchestrate all these dramas?

My journey from home to office took a breaking record of 1 hour 30 minutes, with almost 45 minutes stuck in NKVE, adjoining LDP interchange. And as expected, its due to non-other than our people up there, whom thinks that us Rakyat are born with silver spoon in the mouth, no need to work, and no need petrol to commute and has so much time to go demonstrate our displeasure.

Since last night, I've totally lost my mood whatsoever to work and I've though hard and long to weither blog about this or not. My J asked me to be extra careful but here I am, my heart burning with desire to tear them alive. Everything's standing still at this point, as our country faces another bump of uncertainty.

Bah! Let's move on to happier things ...

My crepe suzette which I made last weekend. The crepe batter was something I memorised from Emmanuel Stroobants program, a fairly easy batter but was originally meant to be a pancake stuffing recipe. I guess, pancakes are all pretty similiar in content so what I did was, dilute the batter further with more milk to make it lighter and crepe like. As it turns out, it was not bad at all! The fragrant orange sauce later soaked the pancake further to give it a nice, softer texture.

Here's the recipe.

• 3 eggs
• 250 grams flour
• approximately 1 cup milk
• 2 tablespoon sugar
• 4 tablespoon butter
• 2 tablespoon corn oil
• 1 cup orange juice
• 2 tablespoon sugar
• 2 tablespoon brandy / grand marnier
• slices from 1 orange

Method

1. Beat egg and sugar in a bowl, than incorporate the flour in and make sure its well mix.
2. Once incorporated, pour milk in gradually and stir vigorously until the paste becomes diluted. Let it stand for a good 30 minutes. Pour batter into a jug.
3. In a medium heat pan, place some corn oil and butter and swirl them around. Pour the batter in the middle of pan and tilt the pan a little to swirl the batter around. Let it cook for about 3 minutes, than flip over to the other side and let it cook for about 1 1/2 minutes.
4. Once done, lift it to a plate and fold it. Set aside the crepe once all is done.
5. Moving on to the sauce, pour the orange juice and sugar into the pan and let it cook for a minute. Pour brandy in, or flambe it if you wish (I skip this step for fear of burning my eyebrows!). Stir them a little.
6. Arrange the crepe in and let it cook for about 2 minutes. Place the oranges on top and let it cook further for another 1 minutes. Serve.