With their tangy orange appeal, crepe Suzettes are a classic. And while they may seem to be intimidating to make, they reality is that they are quite simple. As I’ve discussed before, making the actual crepes takes some practice but once you have perfected your technique, the options as to how you dress these paper thin pancakes are unlimited. And crepe Suzettes are one of my favorites.
For the crepes:
1 cup cold water
1 cup milk
4 Tablespoons unsalted butter, melted and cooled
4 eggs, slightly beaten
2 cups all-purpose flour
1/4 teaspoon salt
- Place all of the ingredients in a blender and puree for 1 minutes. Alternatively, place all of the ingredients in a large deep bowl and use a stick blender to puree for 1 minute.
- Cover and allow to sit for at least two hours or overnight.
- When you are ready to cook the crepes, pre-heat a 6″ crepe pan over medium-high heat for 3-4 minutes. When the pan is hot, lightly spray it with cooking spray.
- Lift the pan off of the direct heat. Using a small ladle (a gravy ladle is perfect) place a heaping spoonful of batter in the center of the pan and swirl to evenly coat the bottom of the pan.
- Return the pan to the stove and cook for 2-3 minutes or until the edges of the crepe begin to curl and small bubbles form on the top of the crepe.
- Lift the pan off of the heat again and give the pan a firm shake to release the crepe. If it sticks return the pan to the heat again for a few more seconds.
- Gently flip the crepe with the shake of your wrist. Return the pan to the heat and cook for an additional 1-2 minutes.
- Turn the pan upside down over a plate to remove the crepe and repeat the process until all of the batter has been used.
Yields 25-30 6 inch crepes (you will have plenty left over)
For the orange sauce:
Juice from 4 oranges
Finely grated zest from 1 orange
1 small lemon, juice an finely grated zest
1 tablespoons sugar
3 tablespoons Grand Marnier liqueur
4 tablespoons unsalted butter
Extra Grand Marnier, for flaming (optional)
- Stirring occasionally, combine the orange and lemon juices, the zests and the sugar in a small saucepan set over medium high heat.
- Once the mixture is hot but not simmering, stir in the Grand Marnier and butter and mix until melted and combined.
- Move the sauce to a wide, shallow bowl. (A pasta plate works well for this).
- Working with one crepe at a time, dip the crepe into the sauce, coating it on all sides.
- Allow the excess liquid to drip back into the bowl before moving the crepe to a plate and folding in half then half again. Move the folded crepe to a platter.
- Repeat the process with the remaining crepes.
- If you want to flame your crepes, heat a small amount of Grand Marnier in a metal ladle. When the alcohol is hot light it with a match and pour the flame over the top of the platter of crepes.
- Serve immediately, topped with additional sauce if desired.