Crepes Suzette

posted: 06/30/10
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Crepes Suzette


For the crepes:

  • 1 cup/125 g all purpose flour, sifted
  • 4 teaspoons/15 g granulated sugar
  • Pinch of salt
  • 2 large eggs
  • 1 1/4 cups/325 ml whole milk
  • 1/2 cup/115 g heavy whipping cream
  • 1 tablespoon/15 g unsalted butter

For the sauce:

  • 4 oranges
  • 1/3 cup/60 g granulated sugar
  • 4 tablespoons/60 g butter
  • 2 tablespoons/30 ml Grand Marnier or other orange liqueur
  • 4 scoops vanilla ice cream


To make the crepes:

  1. Combine the flour, sugar and salt in a large mixing bowl. Add eggs and 1/2 cup/130 ml of the milk and whisk to form a soft paste. Combine the remaining milk and cream in a measuring cup and slowly add to the flour mixture; continue to whisk to form a smooth, thin batter.
  2. Strain the batter into a medium bowl to remove any lumps. Cover the batter and set aside for 30 minutes. This will allow time for the flour to absorb all of the liquid. Heat a crepe pan or a heavy 7-inch-/18-cm-diameter non-stick saut? pan over medium-low heat.
  3. Dab some butter on a paper towel and wipe the pan with a little butter. Pour 3 tablespoons/45 ml of batter into the pan and swirl to coat the bottom thinly. Cook until the edge of the crepe is light brown, about 1 1/2 minutes.
  4. Loosen the edges gently with a spatula. Carefully turn the crepe over. Cook until the bottom begins to brown in spots, about 1 minute. Transfer to a plate. Repeat with the remaining batter, wiping the pan with butter as needed, and forming 12 cr?pes total.

To make the sauce:

  1. Grate enough peel from the oranges to equal 2 tablespoons/15 g and set the peel aside. Using a sharp knife, cut away the white pith from the oranges. Working over a bowl to catch any juices, cut the oranges between the membranes to release the orange segments. Set the segments aside.
  2. Squeeze the orange juice from the membranes and into the bowl of accumulated juices, forming 1/4 cup/55 ml of juice total. Melt the sugar in a heavy large saut? pan over medium heat. Do not stir the sugar as it melts.
  3. Once the sugar has melted and begins to turn golden brown, add the orange peel and the butter, then the accumulated orange juice. Simmer over medium-low heat for 5 minutes or until the caramel dissolves and the sauce reduces and thickens slightly, stirring often.
  4. Remove the pan from the heat. Add the Grand Marnier to the sauce. Simmer over medium heat, allowing the liqueur to ignite if desired, for 2 minutes or until the sauce thickens slightly again. Add the orange segments and toss just until they are heated through.

To serve:

  1. Fold each warm crepe in half then in half again, forming triangles. Place 3 folded cr?pes on each of four plates. Spoon the hot sauce and orange segments over the cr?pes. Top each serving with a scoop of ice cream and serve immediately.
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