Crepes Suzette is a classic French dessert that combines delicate crepes with a flaming orange-flavored sauce. For a unique twist, pair it with a delicious vanilla ice cream and an orange butter sauce. This combination creates a harmonious blend of flavors and textures, making this dessert perfect for any occasion.
#### Ingredients
**For the Vanilla Ice Cream:**
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 6 egg yolks
**For the Orange Butter Sauce:**
- 2 tablespoons unsalted butter, softened
- Zest and juice of 2 oranges
- 1 tablespoon honey (optional)
- Pinch of salt
**For the Crepes Suzette:**
- 1 cup all-purpose flour
- 3 large eggs, separated
- 1/4 teaspoon salt
- 1 1/2 cups milk
- Zest and juice of 1 orange
- Granulated sugar for sprinkling (for flame)
#### Instructions
**Step 1: Prepare the Vanilla Ice Cream**
1. In a medium saucepan, combine heavy cream, milk, and half of the granulated sugar.
2. Heat over medium heat until it just begins to simmer.
3. In a mixing bowl, whisk together egg yolks and the remaining sugar until pale yellow and thickened (about 5 minutes).
4. Slowly pour in the warm milk mixture, whisking continuously to prevent curdling.
5. Strain the mixture back into the saucepan over low heat, stirring constantly for about 2-3 minutes until it thickens slightly.
6. Remove from heat and stir in vanilla extract.
7. Pour the ice cream base into a shallow container, cover with plastic wrap touching the surface to prevent a skin from forming, and refrigerate for at least 4 hours or overnight.
**Step 2: Prepare the Orange Butter Sauce**
1. In a small saucepan, melt butter over low heat.
2. Add orange zest and juice, stirring until well combined.
3. Cook for about 5 minutes to reduce slightly and intensify flavors.
4. Remove from heat and stir in honey (optional) and salt to taste.
**Step 3: Prepare the Crepes Suzette**
1. Sift flour into a mixing bowl. Make a well in the center and add egg yolks, salt, milk, orange zest, and juice.
2. Whisk until smooth, then transfer the batter to a fine sieve to remove any lumps.
3. Heat a non-stick pan over medium heat and grease lightly with butter or oil.
4. Pour 1/4 cup of batter into the pan for each crepe, spreading it out evenly.
5. Cook until golden on one side (about 2 minutes), then flip and cook the other side.
6. Remove from heat and sprinkle with a little sugar before serving.
**Step 4: Flambéing**
1. Fill a small saucepan with water to create a flambé station.
2. Pour a little orange butter sauce into each crepe, fold them up, and set on a plate.
3. Ignite the alcohol from the sauce (if using) by lighting a long match or lighter in the pan of water and quickly pouring it over the crepes.
4. Watch out for splashes!
**Step 5: Serving**
1. Serve the crepes with a scoop of vanilla ice cream on the side, drizzled with the orange butter sauce.
#### Tips
- For the best results, make sure your ingredients are cold and your equipment is chilled.
- Use a fine sieve to ensure smooth batter for crepes.
- Practice lighting the alcohol before the actual dessert; it can be tricky!
- Enjoy this dessert in a well-ventilated area and with caution.
This recipe combines traditional French flavors with modern twists, creating an unforgettable dining experience. Perfect for special occasions or just a luxurious evening at home!