Coffee & Blood Orange Crepes Suzette

Coffee & Blood Orange Crepes Suzette

by Sarah Kwan

makes 8 crepes (4 servings)

Coffee Crepes:
1/2 cup + 1 Tablespoon cold strong Lock-n-Load Java Warrior Select coffee (optional: I used a cold brewed method with a 1-4.5 coffee to water ratio)
1/2 cup cold milk
2 large eggs
1/4 teaspoon salt
1 teaspoon brown sugar
1/4 teaspoon cinnamon
3/4 cups flour
2 Tablespoons melted butter

Put the ingredients into the blender in the order they are listed. Blend for 1 minute at high speed. Scrape down the sides and blend for a few more seconds. Refrigerate the batter, letting it rest for 2 hours (or more).

Grease a nonstick pan lightly and put it over medium-low heat. When evenly heated, pour about 1/4 cup of the batter into the pan, tilting and swirling the pan quickly to spread the batter throughout the pan. Let cook for about 1.5 minutes or until the edges pull away from the pan and start to crisp, then flip with a flat, angled spatula and cook for another 30 seconds. Slide the crepe onto a plate and continue until the batter is finished. You'll find the batter makes a few more than 8 crepes, but that's because (for me, at least) the first crepe never turns out well - and it's good to have a few spare crepes for practice.

Coffee & Orange Butter:
1/8 cup sugarzest of 1/2 a blood orange
2 Tablespoons cold strong Lock-n-Load Java Warrior Select coffee

1 teaspoons vanilla
3/8 cup butter, room temperature

Mix the sugar, zest and coffee. Cream the butter, then add the sugar mixture and mix until well incorporated.

For each crepe, spread 1 tablespoon of the butter on one side, then fold in half. Fold the halved crepe in three.

Melt any remaining butter in a pan until bubbling, and place four crepes at a time into the pan for about 20 seconds to melt the butter in the crepes, then flip and cook for another 20 seconds.

Transfer the crepes to a plate and let sit while preparing the orange sauce.

Blood Orange Sauce:
2 blood oranges
2 Tablespoons granulated sugar
1/4 cup cognac
2 Tablespoons Grand Marnier

Supreme the blood oranges (cut off the pith and membrane, then cut between the membrane and flesh to remove each segment). Set aside the segments and squeeze the membranes to extract all the juice before discarding. This should leave you with about 1/4 cup of blood orange juice.

Heat the orange juice and sugar in a saucepan until the sugar is completely dissolved; then add cognac and Grand Marnier. Light the alcohol on fire by tilting the pan carefully and letting the flame from the stove catch it (if using a gas stove), or by using a barbecue lighter or long match. When the flame has extinguished itself, let the mixture continue to cook until it boils and bubbles up, then remove it from the heat and spoon over the crepes. Add the reserved orange segments and serve.