Chalet Suzanne Inspired Crepes

Ingredients

• For the Lemon Cream

• 1 1/2 cup sugar
• 1/4 cup butter
• 4 large eggs
• 1/2 cup lemon juice
• 1/8 teaspoon salt

• For the Lemon Sauce

• 1/2 ounce gelatin
• 1/2 cup water
• 1 pint heavy cream
• 2 cups lemon sauce
• 1 teaspoon lemon extract

• For the Crepes

• 4 large eggs
• 1 1/3 cup milk
• 2 Tablespoons melted butter
• 1 cup all purpose flour
• 3 Tablespoons sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoon orange extract

• For the Glaze

• 1/2 cup butter
• 2/3 cup sugar
• juice from one red grapefruit
• juice from 2 navel oranges
• 2 Tablespoons orange juice concentrate
• 4 TBSP dark rum
• zest from one orange
• 3 Tablespoons Bonne Maman Mandarin Preserves

Instructions

1. For the Lemon Sauce: In a small sauce pan, mix together sugar and lemon juice. Add eggs and salt. Whisk until smooth. Cook over medium heat, whisking constantly until thick and bubbly. Whisk in butter. Remove from heat and cool.
2. For the Lemon 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.
3. For the Crepes: In a blender, combine all crepe ingredients. Pulse until blended. Pour batter into a large bowl. Heat a non stick skillet over medium heat. Ladle crepe batter and swirl to coat pan with batter. Cook over medium heat until dry on top and edges are lightly browned. Remove from pan and cool.
4. To assemble: Pipe 3 rows of lemon creme in the center of each crepe. Roll up . Spoon warm glaze over each crepe.
5. For the 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 heat until preserves have broken down. Remove from heat and cool slightly before spooning over crepes.

Notes