Monday, March 9, 2009

In the Kitchen with Esperanza

So Abigail tells me she's been dreaming of Crepes Suzette. She used to make them with her mother and the memory is no doubt as as sweet as the crepes.

I will be honest with you. I am partial to tortillas. How could I not be? Tortillas will always win out over crepes of any kind. But Abigail doesn't ask for very many things from the kitchen. If she wants Crepes Suzette, I can oblige. But I am making them with tortillas.

Here's my version. You can call them Crepes Esperanza:

  • 3/4 stick of softened butter
  • 1/4 cup sugarorange zest
  • Juice of 1 orange
  • Melted butter for brushing
  • 2 tablespoons sugar for sprinkling
  • Thin, orange half-circles for garnish
  • 6 soft and warm flour tortillas
Cream together the butter, sugar, and orange peel until uniform. Spread over the surface of the tortilla and fold into fourths – the tortilla should look like a triangle. Lay on an oven-proof pan and brush tops with melted butter. They can overlap a little. Sprinkle with the 2 tablespoons of sugar and place under your broiler for about two to three minutes. The sugar will crystallize. Remove from oven and lay the thin orange slices across the tops to complete the look. If you are brave, sprinkle the hot tortilla wedges with some Grand Marnier mixed with brandy, maybe ½ cup altogether, and light with a long handled lighter. Mind your hair and sleeves.

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