Crepes Suzette

Total Time:
1 hr 5 min
25 min
20 min
20 min

6 to 8 servings

  • 5 navel oranges, juiced (about 1 cup orange juice
  • 1 tablespoon sugar
  • 2 tablespoons orange liqueur, such as Grand Marnier (optional)
  • 6 navel oranges, peeled and sectioned
  • 1 orange, zested
  • 1/2 cup grenadine
  • Basic Dessert Crepes, recipe follows
  • Vanilla ice cream
  • Basic Dessert Crepes:
  • 1/2 cup butter (1 stick)
  • 1/2 cup sugar
  • 1 1/2 cups cake flour
  • Pinch salt
  • 3 eggs
  • 1 teaspoon vegetable oil
  • 2 cups milk
  • 1 tablespoon rum or Grand Marnier, or 1 vanilla bean, split lengthwise
  • 1 lemon, zest finely grated
  • In a large skillet over high heat, bring the orange juice to a boil. Add the sugar, reduce to medium heat and simmer for 2 minutes.

  • Remove from heat and add the orange liqueur and orange sections. Set aside.

  • In a pot, combine the orange zest and grenadine. Bring to a boil, reduce heat, and simmer for 2 minutes. Set aside.

  • Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice.

  • Using a narrow spatula, remove the crepe to a warm serving plate. Roll the crepe into a cylinder. Spoon on some orange sections. Using a fork, pick some orange zest from the grenadine syrup and distribute it over the crepe. Top with vanilla ice cream and serve immediately.

Basic Dessert Crepes:
  • Melt the butter in a saucepan over medium-high heat. Cook until the butter becomes brownish ? this gives it a nutty flavor. Don't let any of the butter turn black. Have a small bowl nearby so that you can pour off the butter as soon as it turns brown. Let cool.

  • In a large mixing bowl (alternately, use a blender to mix all ingredients together), blend the sugar, cake flour, and salt. Add the eggs and whisk well. Whisk in the oil and the brown butter. Pour in about 1/2 cup milk and whisk ? the mixture should form a thick paste. Pour in the remaining milk a little at a time while mixing and then add the rum (or Grand Marnier or vanilla bean), and lemon zest.

  • Heat the crepe pan over medium heat for about a minute. Cover the surface of the pan with clarified butter until it gets sizzling hot.

  • Ladle some batter onto the middle of the 8-inch crepe pan and immediately start swirling the pan to distribute the batter over the surface. Pour the batter so that it's very thin on the pan ? and remember, move the pan, not the ladle.

  • Cook the crepe for about 30 to 60 seconds (heat may vary) or until it's brown around the edge and dry in the center. Using a thin spatula (it resembles a long tongue depressor), flip the crepe quickly and cook for about 15 seconds.

  • Using the spatula, remove the crepe to a warm plate. Sprinkle the crepe with sugar. Repeat with the remaining batter. (After the first few crepes, you shouldn't have to add more butter to the pan.)

  • Yield: 6 to 8 servings

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