Mandarin Miso Crêpes Suzette
This classic French dessert is the best fake-out— it’s so easy to make but the results are truly impressive and oh-so very delicious. I’ve swapped out the traditional orange for mandarin oranges which are sweeter and less acidic and feature strong floral and vanilla notes. Yellow miso is included in the orange butter mixture and adds the perfect undertone of sweet, savory and salt. The final impressive flourish for any Crêpes Suzette is the flambé of the liqueur that’s then poured over the dessert— I’ve used traditional Grand Marnier (you can also use Cognac) but have added a twist with ginger liqueur for that subtle peppery sweet note— I recommend Domaine De Canton but any brand will be fine. If you’d prefer a non-alcoholic version just skip this step. The crêpes can be made up to a day in advance and stored in the fridge. To serve, I prefer my Crêpes Suzette as is, but feel free to gild the lily with a dollop of whipped cream or some vanilla ice cream. Who am I to stop your lily gilding?
Serves 6
INGREDIENTS
6 tbsp unsalted butter, softened
2 tsp yellow miso
¼ cup sugar, plus 2 tbsp
3 tbsp mandarin orange zest, plus more for garnish
⅓ cup mandarin orange juice
¼ cup Grand Mariner
2 tbsp ginger liqueur such as Domaine de Canton
Mandarin orange segments, for garnish
6-8 crêpes (see below)
Crêpes
2 large eggs
¾ cup AP flour
½ cup milk
½ tsp sugar
⅓ cup cold water
⅛ tsp kosher salt
1 tbsp vegetable oil
1 tbsp unsalted butter, melted, plus more for pan
METHOD
To make the crêpes, whisk together eggs, flour, milk, salt and sugar until smooth. Whisk in water, oil and melted butter. Heat a nonstick skillet and melt a knob of butter. Add ¼ cup batter and tilt pan to coat evenly. Cook for 40-45 seconds or until edges curl and small bubbles appear and bottom is pale golden brown in spots. Flip and cook for 10-15 seconds, then transfer to a plate. Repeat with remaining batter, re-buttering skillet as needed.
In a small saucepan combine butter, miso, ¼ cup of sugar and mandarin zest and juice. Simmer on low until thick and combined. Set aside.
Preheat broiler. Butter a large cast iron skillet or oven proof pan and sprinkle lightly with sugar. Fold crêpes into quarters and arrange in pan, overlapping slightly. Pour orange butter mixture over, sprinkle with 2 tbsp sugar and broil on the middle rack— watching carefully!— until they start to caramelize, approximately 2-3 minutes. Transfer to a serving platter, pouring remaining sauce on top.
In a saucepan, heat Grand Marnier and ginger liqueur, ignite with a match or lighter and pour the mixture— while still flaming— over the crêpes. Spoon some of mixture atop crêpes. Garnish with mandarin segments. Serve immediately.
