Chalet Suzanne Inspired Citrus Crepes


chalet suzanne inspired crepesAfter a lack of preparedness at World Food Championships in 2013, I vowed to return in 2014 FULLY prepared with a finals dessert.  I knew the finals round would focus on citrus, and being from Florida, I had lots of ideas, not to mention an ton of resources. However, settling on a citrus based dessert was daunting.  I wanted the citrus to be the focus and I didn’t want to limit myself to what everyone else would do.  So many times when citrus is mentioned in desserts, the first thought is lemon–lemon cake, lemon bars, lemon cheesecake, etc.

Being from a citrus growing family, I knew that I wanted to use our juice oranges as well as the red grapefruit that I’d grown up eating broiled at the famous, and now non-existent, Chalet Suzanne.  In the end, I developed a crepe recipe that, if my cooking catastrophe** had not have happened, I’m sure would have scored really high.

**With only 30 minutes left in the finals round of cooking, I discovered that my aluminum nonstick crepe pan would not conduct heat on the induction cook top.  Sooooo, I had to make crepes in a regular skillet sprayed heavily with nonstick cooking spray.  The crepes were MUCH thicker than they should have been, so I’m sure I was nailed for a technical oops. Oh well, they still looked amazing and tasted like heaven.

Lemon Sauce
1 1/2 c. sugar
1/2 stick butter–softened
4 large eggs
1/2 c. lemon juice
1/8 tsp salt

Lemon Cream
1/2 oz. gelatin
1/2 c. water
1 pt. cream
2 c. lemon sauce
1 tsp lemon extract

4 eggs
1 1/3 c milk
2 TBSP melted butter
1 c. all purpose flour
3 TBSP sugar
1/2 tsp salt
1 1/2 tsp orange extract

1/2 c. butter
2/3 c. sugar
juice from one red or pink grapefruit (preferably red)
juice from 2 navel oranges
2 TBSP orange concentrate
4 TBSP dark rum
zest from one orange
3-5 red grapefruit sections (yes, individual grapefruit pieces)

Broiled Grapefruit slice

White Chocolate Drizzle

In a blender, combine all ingredients for crepes.  Pulse until blended.  Pour batter into a large bowl.
Heat a nonstick skillet over medium heat.  Ladle crepe batter and swirl to coat pan with batter.  Cook over medium-low heat until dry on top and edges are lightly browned.  Remove from pan & cool

Pipe 3 rows of lemon Bavarian cream in the center of each crepe.  Roll up.  Spoon glaze over each crepe.

To make lemon sauce
In a small saucepan, mix together sugar and lemon juice.  Add eggs and salt, and whisk until smooth.  Cook over medium heat, whisking constantly until thick & bubbly.  Whisk in butter..  Remove from heat and cool.

To make lemon Bavarian cream
Place gelatin in a small glass dish.  Add water.  Let stand for 10 minutes or until gelatin has bloomed.  Melt the bloomed gelatin over a hot water bath to 105 degrees.  Whip cream to soft peaks.  Combine lemon sauce and lemon extract.  Combine lemon sauce/extract and gelatin.  Fold in whipped cream.  Refrigerate until set.

To make glaze
Heat a non stick skillet over medium-high heat. Sprinkle sugar and begin melting.  As sugar melts, add butter.  Once butter is melted and sugar begins to bubble, add juice and concentrate.  Reduce for 2 minutes.  Add rum, orange zest, and preserves.  Continue cooking over medium high heat until fruit segments have broken down.  Remove from heat and cool slightly before spooning over crepes.

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