Classic Crepes Suzette
Equipment
- Medium mixing bowls
- whisk,
- Fine strainer
- vegetable peeler
- Hand mixer
- Crepe pan or small nonstick skillet
- 12″ skillet
- spatula
- Match
Ingredients
For the Crêpes:
- 6 tbsp. flour
- 6 eggs
- 6 tbsp. milk
- 3 tbsp. heavy cream
- Unsalted butter as needed
For the Sauce:
- 3 oranges
- 16 tbsp. unsalted butter softened
- 10 tbsp. sugar
- 7 tbsp. Cointreau
- 1 tbsp. kirsch
- 1 tsp. orange flower water
- 5 tbsp. cognac
Instructions
For the Crêpes:
- Whisk together the flour and eggs in a medium bowl.
- Add the milk and cream, and whisk until smooth.
- Pour the mixture through a fine strainer into a bowl, cover, and refrigerate for 2 hours or overnight.
For the Sauce:
- Use a vegetable peeler to remove the rind from 2 of the oranges, avoiding the pith; mince the rind and set aside.
- Juice all the oranges and set the juice aside.
- In a medium bowl, beat the butter and ½ cup sugar on high speed with a hand mixer until light and fluffy, about 2 minutes.
- Add the rind to the butter and beat for 1 minute.
- Gradually drizzle in the orange juice, 2 tbsp.
- of the Cointreau, kirsch, and orange flower water, beating constantly until very light and fluffy, about 2 minutes more.
To Make the Crêpes:
- Heat a seasoned crêpe pan or small nonstick skillet over medium-high heat until hot.
- Grease the pan with a little butter, then pour in ¼ cup of batter.
- Working quickly, swirl the batter to just coat the pan, and cook until the edges brown, about 1 minute.
- Turn with a spatula and brown the other side for about 30 seconds.
- Transfer to a plate and repeat with the remaining batter, greasing the pan only as needed.
To Serve:
- Melt the orange butter sauce in a 12″ skillet over medium heat until bubbling.
- Dip both sides of one crêpe in the sauce, then, with the best side facing down, fold in half, then in half again.
- Repeat the process with the remaining crêpes, arranging and overlapping them around the perimeter of the pan.
- Sprinkle with the remaining sugar.
- Remove the pan from heat, pour the remaining Cointreau and the cognac over the crêpes, and carefully ignite with a match.
- Spoon the sauce over the crêpes until the flame dies out, and then serve immediately.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a sparkling wine such as Champagne or a sweet dessert wine like Sauternes.Nutritional Information
Calories: 450 kcal | Carbohydrates: 35 g | Protein: 8 g | Fat: 30 g | Fiber: 2 g | Sugar: 25 g | Salt: 0.4 mg
