Crepes Suzette
By Tested and Perfected in the Sur La Table Kitchen
Crepes Suzette
By Tested and Perfected in the Sur La Table Kitchen
Yield/Serves:
4 to 6 servings
Crêpes:
2 large eggs
8 ounces (1 cup) whole milk
2 2/3 ounces (1/3 cup) water
4 1/4 ounces (1 cup) unbleached all-purpose flour
2 tablespoons granulated sugar
2 tablespoons unsalted butter, melted, plus more for brushing pan
Pinch of kosher salt
Orange caramel sauce:
2 ounces (1/4 cup) unsalted butter
1 3/4 ounces (1/4 cup) granulated sugar
Juice of 2 oranges (about 1/2 cup)
Zest of 1 orange
6 tablespoons Grand Marnier or other orange-flavored liqueur, divided
Orange slices, for garnish
2 large eggs
8 ounces (1 cup) whole milk
2 2/3 ounces (1/3 cup) water
4 1/4 ounces (1 cup) unbleached all-purpose flour
2 tablespoons granulated sugar
2 tablespoons unsalted butter, melted, plus more for brushing pan
Pinch of kosher salt
Orange caramel sauce:
2 ounces (1/4 cup) unsalted butter
1 3/4 ounces (1/4 cup) granulated sugar
Juice of 2 oranges (about 1/2 cup)
Zest of 1 orange
6 tablespoons Grand Marnier or other orange-flavored liqueur, divided
Orange slices, for garnish
1. To prepare the crêpe batter: To a blender, add eggs, milk, water, flour, sugar, melted butter and salt. Blend into a smooth batter with the consistency of heavy cream. If batter is too thick, blend in additional water, 1 tablespoon at a time. Cover and refrigerate for 30 minutes.
2. Heat a 9-inch crêpe pan or nonstick skillet over medium-low heat until hot enough for a drop of water to sizzle on contact. Use a silicone pastry brush to brush the surface of the crêpe pan with a thin film of melted butter.
3. To cook the crêpes: Gently stir the batter and ladle 1/4 cup into the middle of pan, swirling the batter quickly in all directions to evenly coat the pan with a thin layer of batter. Cook crêpe until the edges turn golden, 60 to 90 seconds. Gently lift the edge of the crêpe with an offset spatula and quickly flip. Cook the second side until the batter is set, 30 to 60 seconds.
4. Transfer the crêpe to a plate and top with a sheet of parchment paper. Repeat with the remaining batter, brushing the pan with more butter, as needed. Stack the crêpes, layered between sheets of parchment, to prevent sticking. You will need at least 12 crêpes for serving.
5. To prepare the sauce: To a large skillet set over medium heat, add butter. When butter melts, stir in sugar, orange juice, orange zest, and 2 tablespoons Grand Marnier. Bring to a boil and reduce sauce to 1/2 cup, whisking constantly.
6. Fold 3 of the cooked crêpes in half. Add crêpes to the skillet with the sauce, spooning sauce over to coat. Using tongs, fold each crêpe in quarters and arrange in the skillet, working quickly so crêpes do not absorb too much sauce. Repeat until all crêpes have been folded and added to the skillet.
7. Remove the skillet from the heat and add remaining 4 tablespoons Grand Marnier. Carefully ignite liqueur with a stick lighter or long match. When flames have subsided, remove crêpes from pan and divide between 4 shallow serving bowls or decoratively on a platter. Serve immediately with orange slices.
2. Heat a 9-inch crêpe pan or nonstick skillet over medium-low heat until hot enough for a drop of water to sizzle on contact. Use a silicone pastry brush to brush the surface of the crêpe pan with a thin film of melted butter.
3. To cook the crêpes: Gently stir the batter and ladle 1/4 cup into the middle of pan, swirling the batter quickly in all directions to evenly coat the pan with a thin layer of batter. Cook crêpe until the edges turn golden, 60 to 90 seconds. Gently lift the edge of the crêpe with an offset spatula and quickly flip. Cook the second side until the batter is set, 30 to 60 seconds.
4. Transfer the crêpe to a plate and top with a sheet of parchment paper. Repeat with the remaining batter, brushing the pan with more butter, as needed. Stack the crêpes, layered between sheets of parchment, to prevent sticking. You will need at least 12 crêpes for serving.
5. To prepare the sauce: To a large skillet set over medium heat, add butter. When butter melts, stir in sugar, orange juice, orange zest, and 2 tablespoons Grand Marnier. Bring to a boil and reduce sauce to 1/2 cup, whisking constantly.
6. Fold 3 of the cooked crêpes in half. Add crêpes to the skillet with the sauce, spooning sauce over to coat. Using tongs, fold each crêpe in quarters and arrange in the skillet, working quickly so crêpes do not absorb too much sauce. Repeat until all crêpes have been folded and added to the skillet.
7. Remove the skillet from the heat and add remaining 4 tablespoons Grand Marnier. Carefully ignite liqueur with a stick lighter or long match. When flames have subsided, remove crêpes from pan and divide between 4 shallow serving bowls or decoratively on a platter. Serve immediately with orange slices.