Frozen Crepes Suzette

A recycling theme begins with the chefs at Moto decide to reuse leftover French Toast to make tasty crepes.

Ingredients:

For the Crepes: 3/4 cup half and half
3 eggs
2/3 cup four
1/4 cup powdered sugar
1 teaspoon salt
1 tablespoon vegetable oil
2 cups of milk
additional salt to taste

For the cream: 1 cup of heavy cream
1/4 cup powdered sugar
1 orange

Procedure: Place a small metal sheet pan in the freezer, a metal pizza plate, or something similar, can be substituted. This will be used to freeze the crepes later.
In a blender, combine half and half, eggs, powdered sugar, salt, flour and vegetable oil.
Blend until smooth (at this point, the batter will seem runny and loose, not thick like pancake batter. If it is thick, add more milk to thin out)
In a hot skillet (lightly oiled) and over a low ? medium flame, pour just enough crepe batter to thinly coat the bottom of the pan. Additional batter can be poured out of the pan and back with the rest of the batter.
After about a minute or two, lift up one corner of the crepe and check for browning. Once browned, flip crepe over with a spatula and briefly cook the other side (about one minute).
Once you make enough crepes (you?ll need about 10 for this recipe so you?ll have extra batter), set them aside to cool.
Once crepes are cool, put 10 crepes into a blender and cover with the 2 cups of milk. Puree at high speed until smooth. Taste. If needed, add a bit more salt. The crepe puree should not be very thick, roughly twice as thick as your crepe batter. It should not be very sweet, either.
Refrigerate until ready to serve.

In a stand mixer fitted with whip attachment (or in a large metal bowl with a whisk), whip cream with powdered sugar until medium ? stiff peaks are achieved.
Using a ?microplane? or citrus zester, zest the orange into the whipped cream and stir in. Reserve in refrigerator until ready to serve.
Spray frozen metal pan (or tray) with non-stick spray.
Spoon small amounts of crepe puree onto frozen metal pan and return to freezer until solid.
Remove with a small, thin metal spatula.
Serve crepe on top of a small dollop of orange whipped cream.

Editor's Note: at the restaurant, the chefs used liquid nitrogen and a small metal plate to freeze the crepes. You can do this similarly at home by simply chilling a metal plate in the freezer. Also, in the show, they used ?recycled? French toast to make the crepes. To do this at home, substitute cooked, chopped French toast for the flour and add 1 additional egg.

This recipe was featured in the French Evolution episode of Future Food

WATCH: Future Food Video!