Crepes Suzette with Grapefruit + Nasturtium Butter and Caramelized Apricots

Crepes Suzette | Deco Tartelette

ombre nasturtiums via Deco Tartelette

Crepes Suzette with Grapefruit + Nasturtium Butter and Apricots | Deco Tartelette

Crepes are my thing...they are so easy, delicate, pretty, and of course, delicious...Crepes Suzette are quite a decadent delight...each crepe is folded and pan-fried in bright, citrus butter...the nasturtiums in our garden are exploding currently...aren't they beautiful?! So many different colors AND we just planted pink nasturtiums....can't wait to experiment with those beauties!Happy Crepe making!Crepes SuzetteCrepes: Makes 8 CrepesIngredients:1 1/2 cups sifted organic all-purpose flour1/2 teaspoon rose salt2 organic large eggs2 cups organic whole milk2 tablespoons melted, cooled grapefruit + nasturtium butter (recipe below)Juice from 1/2 organic grapefruitAdditional 8 tablespoons grapefruit + nasturtium butter (recipe below)2 teaspoons + 2 tablespoons floral sugar3 large, organic apricots, sliced1 tablespoon brandyDirections:Melt 2 tablespoons butter and allow to cool. Sift the flour and place in a large bowl. Add the salt, eggs, milk, and cooled butter to the flour. Whisk until smooth. Pour batter through a fine mesh strainer using a rubber spatula. Let batter sit in the fridge for at least an hour or overnight. Lightly butter a non-stick crepe pan and cook each crepe over medium-heat using 1/4 cup batter. Try to make the crepes as thin as you can. Let cook for 1-2 minutes on each side until little golden dots begin to form. Wrap in aluminum foil to keep warm.Once you have made all of the crepes, it's time to pan-fry. In the same pan, add about 1 tablespoon of Grapefruit + Nasturtium butter, 1/2 teaspoon floral sugar, and a splash of grapefruit juice for each crepe...once the mixture has melted and combined, fold crepe in quarters and pan-fry for about 1 minute on each side, adding a few slices of apricot for the last minute. Once you are done frying the crepes, place on a platter of your choice. Again using the same pan, add the rest of the grapefruit juice, brandy, and additional 2 tablespoons of sugar to create a syrup...pour over each crepe once combined and slightly thickened. Garnish each crepe with apricot slices and grapefruit zest...Grapefruit + Nasturtium ButterIngredients:Zest from 1/2 organic grapefruit5 organic, edible nasturtium flower petals1 cup organic unsalted butterPinch of rose saltDirections:Place ingredients in food processor and pulse until combined. Store in the fridge and use within a week. Serve atop warm crepes. Enjoy!Photography + Recipe by Cassie Winslow