CRÊPES ESTELLE

Prep Time: 1 Hours
Yields: 20 Crêpes

Comment:
Impressionist artist, Edgar Degas, resided with his uncle, Michel Munson, in New Orleans during the late 1800s. Munson's daughter Estelle was the subject of at least one Degas painting and obviously the namesake for this delectable crêpe dish.

Ingredients:
4 eggs
1 cup flour
1 tbsp sugar
1 tsp pure vanilla extract
2 tbsps Triple Sec
2 tbsps melted butter
1½ cups milk
pinch of salt
½ cup vegetable oil
½ cup sugar

Method:
In a large mixing bowl, whisk eggs, flour, sugar, vanilla and Triple Sec until smooth. Add butter and milk. Continue to blend until batter is smooth and a consistency of heavy whipping cream is achieved. Season with salt. NOTE: It is best to make crêpe batter prior to use and refrigerate 6–12 hours. Place 2 (6-inch) crêpe pans over medium-high heat. Add 2 tablespoons vegetable oil into a pan and swirl until bottom of pan is coated and oil is hot. Pour excess oil into second crêpe pan and heat. Place approximately 2 ounces of crêpe batter into first pan, tilting in a circular motion until batter spreads evenly. Cook crêpe until outer edges brown and loosen from pan. Flip and cook 1 additional minute. Using a thin spatula, remove crêpe from pan and sprinkle with sugar. Continue cooking process, using both pans, until all batter is used. If you wish to store overnight or freeze, place plastic wrap between each crêpe to prevent sticking and place in a large plastic zipper bag.

Ingredients for Sauce:
¼ pound butter
1 tbsp sugar
zest of 1 satsuma
juice of 2 satsumas
1 tsp grenadine or cherry juice
3 tbsps Cointreau or Triple Sec
3 tbsps Kirsch liquor
satsuma slices for garnish

Method:
Juice satsumas by peeling and pressing segments through a fine sieve. This can also be done by chopping fruit in a food processor then pushing them through a sieve, discarding pulp. In a cast iron skillet, melt butter over medium-high heat. Add sugar and satsuma zest, stirring until sugar is melted. Stirring constantly, add satsuma juice, grenadine and Cointreau. Remove skillet from heat and add Kirsch. Take caution when returning skillet to heat as alcohol may ignite for a couple seconds. Fold each crêpe in half, then in half again to create a triangle. Gently simmer crêpes, 1–2 at a time, in hot sauce and serve immediately. Place 2 crêpes on a 10-inch serving plate and garnish with a few sections of fresh satsuma.