Crepes Suzette

Ingredients

1 cup sifted all-purpose flour
3 tbsp sugar
4 eggs
1 cup milk
1/2 cup water
Brandy

Orange Sauce

12 sugar cubes
2 oranges
1/2 cup butter
2/3 cup sifted confectioners’ sugar
2 tsp. grated orange rind
1 cup orange juice
2 tsp lemon juice
1/4 cup Grand Marnier or orange Curacao liqueur

Method

  1. Make the sauce. Rub the sugar cubes over the orange skins until each cube is yellow. Set aside.
  2. Melt the butter in a small saucepan over low heat and stir in the confectioners’ sugar until blended, using a wooden spoon.
  3. Stir in the rind, orange juice and lemon juice. Add the sugar cubes, then cook over very low heat, pressing with the back of the spoon until dissolved.
  4. Add the Grand Marnier liqueur and cook until syrupy, stirring constantly. This makes 2 cups of sauce.
  5. Sift the flour and sugar together.
  6. Beat the eggs in a medium-sized mixing bowl with an electric mixer at medium speed for 5 minutes or until thick.
  7. Add the flour mixture gradually, beating constantly until smooth.
  8. Add the milk, water and 2 tablespoons of brandy gradually and stir until the batter is smooth. Let stand for 30 minutes before using.
  9. Place a crepe or omelet pan over medium heat, then brush with oil.
  10. Lift pan from heat and pour the batter on the side in a very thin layer.
  11. Swirl the pan so the batter completely covers the bottom thinly. Return to heat and cook until set and edge is dry.
  12. Slide a spatula under the edge of crepe to loosen.
  13. Lift carefully with a spatula and turn over gently, then cook just for several seconds.
  14. Remove from heat, then shake pan to loosen and slide out onto oiled paper. Continue to cook crepes until all the batter is used.
  15. Use butter to grease the pan. Turn very carefully as the crepes are delicate. Grease the pan with additional butter as needed. Crepes may be kept warm in a 250°F oven until ready to serve.
  16. Fold crepes into quarters and place in hot Orange Sauce in a chafing dish or heated serving dish. Drizzle with 1/2 cup of heated brandy and ignite. Serve the crepes flaming.

Makes 24 crepes.

Source: The Creative Cooking Course


Today’s Comic

Crème Fraiche Loaf

Ingredients

Pre-ferment Dough

245 g bread flour
140 g water
7 g fresh yeast
3.5 g sea salt
7 g skimmed milk powder

Dough

105 g bread flour
87.5 g water
3.5 g sea salt
3.5 g fresh yeast
34.5 g sugar
70 g crème fraiche

Method

  1. Dissolve the yeast in water first. Add flour, salt and milk powder. Knead until smooth. Cover with cling film. Refrigerate for 17 hours. The dough lasts well in the fridge for 72 hours.
  2. Cut the pre-ferment dough into pieces.
  3. Mix the dough ingredients with the cut-up pre-ferment pieces. Knead until stretchable into a thin film without breaking or sticking to the bowl.
  4. Roll the dough into a ball. Cover with plastic wrap and let it proof for 30 minutes.
  5. Cut the dough into 3 equal parts. Press out the trapped air. Roll each piece of dough into a long strand. Leave it to rest for 20 minutes.
  6. Roll the dough out into a thin rectangle. Fold both sides toward centre. Roll it flat again until the width of the dough is roughly of the same length as the loaf pan. Roll it up and put into a loaf pan. Cover with plastic wrap.
  7. Leave the dough in the pan for 30 to 45 minutes until the dough expands to fill up to 90% of the loaf pan. Optionally, brush egg wash on the dough.
  8. Bake in a preheated oven at 180°C for 30 to 35 minutes until golden.

Makes 1 loaf.

Source: Devoted to Bread-making


Today’s Comic

Cream Cheese Lemon Cake

Ingredients

125 g butter, chopped
125 g packet cream cheese, chopped
3 teaspoons grated lemon rind
1 cup (220 g)castor sugar
2 eggs
3/4 cup (110 g) self-raising flour
1/2 cup (75 g) plain flour

Method

  1. Preheat oven to 160°C (325°F).
  2. Grease 21 cm baba cake pan.
  3. Combine all ingredients in medium bowl of electric mixer, beat on low speed until all ingredients are combined.
  4. Then, beat on medium speed until mixture is smooth and changed in colour.
  5. Spoon and spread mixture into prepared pan. Bake in oven about 55 minutes.
  6. Stand few minutes before turning onto wire rack to cool.
  7. Dust cold cake with sifted icing sugar, if desired.

Makes 1 cake.

Source: Quick-mix Cake


Today’s Comic

Blueberry White Chocolate Scones

Ingredients

3 cups all-purpose flour
1/4 cup white sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup cold unsalted butter, cut into small pieces or grated
3/4 cup milk plus 2 Tbsp, divided
2 large eggs, beaten
1 Tbsp lemon zest
1 cup blueberries
1 cup white chocolate chips

Method

  1. Preheat oven to 375˚F (190˚C). Line a baking tray with parchment paper.
  2. In a large bowl, combine flour, 1/4 cup sugar, baking powder and salt. Cut in butter with a pastry blender or using a fork until the mixture resembles coarse crumbs. Add 3/4 cup milk, eggs, and lemon zest. Stir just until mixture forms a dough. Gently fold in blueberries and white chocolate chips.
  3. Divide dough in half. On a lightly floured surface, pat each half into 7-inch rounds. Cut each round into wedges. Place each scone on the prepared baking sheet. Brush with 2 Tbsp reserved milk.
  4. Bake for 25 minutes or until golden brown. Serve warm or at room temperature.

Makes 16 scones.

Source: Manitoba Egg Farmers


Today’s Comic

Doughnut Muffins

Ingredients

6 oz butter, softened, plus extra for greasing
1 cup superfine sugar
2 large eggs, lightly beaten
generous 2-1/2 cups all-purpose flour
3/4 tbsp baking powder
1/4 tsp baking soda
pinch of salt
1/2 tsp freshly grated nutmeg
generous 1 cup milk

Topping

1/2 cup superfine sugar
1 tsp ground cinnamon
2 tbsp butter, melted

Method

  1. Preheat the oven to 350°F/180°C. Grease a deep 12-cup muffin pan.
  2. In a large bowl, beat the butter and sugar together until light and creamy.
  3. Add the eggs, a little at a time, beating well between additions.
  4. Sift the flour, baking powder, baking soda, salt, and nutmeg together.
  5. Add half to the creamed mixture with half of the milk. Gently fold the ingredients together before incorporating the remaining flour and milk.
  6. Spoon the mixture into the prepared muffin pan, filling each hole to about two-thirds full.
  7. Bake for 15-20 minutes, or until the muffins are lightly brown and firm to the touch.
  8. For the topping, mix the sugar and cinnamon together.
  9. While the muffins are still warm from the oven, brush lightly with melted butter, and sprinkle over the cinnamon and sugar mixture. Eat warm or cold.

Makes 12 muffins.

Source: Brunch


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