This recipe make about 22 crepes. For the crepe Suzette recipe in French, look up at Crêpes Suzette. With an immersion blender, mix eggs, sugar and salt first. Add flavorings, melted butter and milk. Add flour and mix well. Let crepe batter to rest at room temp for 2 hours minimum. Resting crepe batter before cooking helps to relax the gluten, and to release any air bubbles that may have formed in whisking or blending. It also gives the flour a chance to expand and absorb the liquids in the batter, and can also intensify flavors. Keep refrigerated for up to 3 days. If making crepe batter by hand, whisk sifted flour with milk first. Add remaining ingredients.

Soak gelatin in cold water to soften; drain and set aside. Bring to a boil the first half of heavy cream along with the vanilla. Turn the heat off, cover and let infuse for about 20 min. Remove vanilla bean, rinse it and save for later use. Reboil cream, pour over chocolate and mix using an immersion blender. Add gelatin – blend. Add remaining chilled heavy cream, mix well and place in the refrigerator overnight.

Crepes can be cooked up to 2 days in advance and wrapped in plastic film. Heat up nonstick crepe pans (To order it, look up at my Shop Page). Use a folded paper towel to grease pans with a mixture of melted butter and oil, or use clarified butter. Cook until underside borders is golden and top is just set. Loosen edge of crepe with a heatproof spatula, then flip and cook for about 40 seconds (do not over cook). Stack crepes on top of each other.

Peel, core and cut apples into small cubes. To prevent from browning, soak apples in lemony water, and drain well prior using. In a hot saucepan, cook on hight heat half of the diced apples with butter, brown sugar, and vanilla for about 5 min, or until moisture is gone. Drain and let cool. Combine sautéed apples with remaining raw apples, and diced poached oranges. Taste and readjust seasoning if some beurre suzette if desired.

Scoop out 75g/2.5 ounces of apple-orange marmalade mixture per crepe. Wrap crepe around it, and carefully lace-up purse using licorice laces, or thin strips of saved vanilla pods previously softened in water and pat dried.

Beat white chocolate vanilla Chantilly to soft peaks; set aside. Arrange crepe purses onto a large plater, or serve individually. Decorate with some poached oranges segments. Drizzle the hot beurre Suzette over and flambée with Grand Marnier. Decorate with Chantilly rosettes, or serve it in a separate bowl. Chantilly can be subbed for vanilla ice cream. Enjoy!