Recipe courtesy of Stephanie Boswell
Crêpes Suzette
- Level: Advanced
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 414
- Total Fat
- 24
- Saturated Fat
- 13
- Carbohydrates
- 38
- Dietary Fiber
- 1
- Sugar
- 21
- Protein
- 8
- Cholesterol
- 145
- Sodium
- 379
- Total: 1 hr 50 min (includes resting time)
- Active: 50 min
Ingredients
Crêpes:
1 1/2 cups whole milk, at room temperature
1 cup all-purpose flour (see Cook's Note)
2 tablespoons granulated sugar
1 teaspoon kosher salt
1 teaspoon pure vanilla extract
3 large eggs, at room temperature
1 tablespoon unsalted butter, melted
Vegetable oil, for cooking the crêpes
Orange Butter Sauce:
1 to 2 oranges
1 stick (8 tablespoons) unsalted butter
1/4 cup granulated sugar
3 tablespoons orange liqueur, such as Grand Marnier
Confectioners’ sugar, for dusting
Directions
- For the crêpes: Combine the milk, flour, granulated sugar, salt, vanilla and eggs in a blender. Blend on high speed until completely smooth and creamy, about 1 minute. Add the melted butter and blend until incorporated, about 30 seconds. Let the batter rest at room temperature for 1 hour. The batter can be refrigerated for up to 24 hours before using.
- Just before cooking the crêpes, blend the batter again for 30 seconds. Rub a crêpe pan or 10-inch nonstick skillet with 1/2 teaspoon vegetable oil using a paper towel. Heat over medium heat until hot. Off heat, ladle in 1/4 cup batter, quickly swirling to evenly coat the bottom of the pan. Return to the heat and cook, reducing the heat if the crêpe browns too quickly, until the edges are light golden brown, 1 to 2 minutes. Loosen the crêpe with a spatula, flip and cook until the second side is just cooked, 15 to 30 seconds more. Remove to a plate. Repeat with the remaining batter, wiping the skillet clean and rubbing with 1/2 teaspoon oil each time. Stack the crêpes on the plate as you finish cooking them. You should have 12 to 13 crêpes. Cool slightly before proceeding.
- Fold the crêpes in half, then in half again to make triangles.
- For the orange butter sauce. Finely zest one of the oranges until you have 2 teaspoons zest; add the zest to a large skillet.
- Cut away the orange peel from the zested orange using a paring knife. Holding the orange over a small bowl, cut inside each membrane of the orange to remove the segment or supreme. Reserve the supremes in a separate bowl. Once all the supremes are removed, squeeze the orange over the bowl to collect the juice. If needed, squeeze juice from the other orange to yield 1 cup orange juice. Add the orange juice to the skillet with the zest.
- Add the butter and granulated sugar to the skillet with the orange zest and juice and set over medium heat. Bring to a simmer and cook, swirling the skillet occasionally, until the sugar is dissolved and the mixture is syrupy, about 3 minutes. Remove the skillet from the heat and add the folded crêpes, nestling and shingling them together and spooning some of the sauce over top to lightly coat. They will need to slightly overlap to fit in the skillet.
- Return to the heat, add the orange liqueur and carefully ignite the sauce using a stick lighter. Continue simmering until the flames subside, 1 to 2 minutes. Add the orange supremes and gently incorporate into the sauce to warm through. Transfer the crêpes, sauce and orange supremes to a serving platter. Serve dusted with confectioners’ sugar.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)