Crêpes Suzette

Name: Crêpes Suzette
Yield: Makes about 14; serves about 6
Ingredients: 2 cups milk; 1 teaspoon sugar; 5 tablespoons unsalted butter, melted; 3 large eggs; 1 tablespoon vegetable oil; 1 3/4 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup beer (not dark); 1 1/2 sticks (12 tablespoons) unsalted butter, softened; 3 tablespoons sugar; 4 teaspoons Grand Marnier or other orange-flavored liqueur; Finely grated zest of 1 orange; 2 cups orange juice; 1/4 cup sugar; 1 tablespoon cornstarch; 3 tablespoons Grand Marnier or other orange-flavored liqueur; 2 tablespoons cold unsalted butter, cut into small pieces; 2 oranges, peel and pith removed, flesh cut into segments; Confectioners’ sugar, for dusting

January 26, 2012

Beer, traditionally found in this dish, ferments the batter and adds flavor.

Recipe information

Yield
Makes about 14; serves about 6

Ingredients

For the Batter

2 cups milk

1 teaspoon sugar

5 tablespoons unsalted butter, melted

3 large eggs

1 tablespoon vegetable oil

1 3/4 cups all-purpose flour

1/2 teaspoon salt

1/2 cup beer (not dark)

For the Filling

1 1/2 sticks (12 tablespoons) unsalted butter, softened

3 tablespoons sugar

4 teaspoons Grand Marnier or other orange-flavored liqueur

Finely grated zest of 1 orange

For the Sauce

2 cups orange juice

1/4 cup sugar

1 tablespoon cornstarch

3 tablespoons Grand Marnier or other orange-flavored liqueur

2 tablespoons cold unsalted butter, cut into small pieces

For the Garnish

2 oranges, peel and pith removed, flesh cut into segments

Confectioners’ sugar, for dusting

Preparation

Step 1
Make the batter: Whisk together the milk, sugar, butter, eggs, and oil. Sift together the flour and salt. Whisk the milk mixture into the flour mixture. Pour the batter through a fine sieve into a large bowl. Whisk in the beer. Refrigerate, covered, 6 hours (or overnight).
Step 2
Let the batter stand at room temperature 15 minutes. Heat a crepe pan or a 12-inch nonstick skillet over medium heat. Pour 1/4 cup batter into the pan, swirling to cover the bottom. Cook, flipping once, until golden, about 2 minutes per side. Repeat.
Step 3
Make the filling: Stir together the butter, sugar, liqueur, and zest. Spread 2 teaspoons over 1 crêpe. Roll up; place on a baking sheet, seam side down. Repeat until all the crêpes have been rolled.
Step 4
Make the sauce: Bring the juice and sugar to a simmer in a saucepan over medium heat; skim the foam. Whisk together the cornstarch and 1 tablespoon water; add to the pan. Whisk in the liqueur. Cook until thickened, about 5 minutes. Remove from heat; whisk in the butter, 1 piece at a time.
Step 5
Preheat the oven to 350°F. Cover the crepes with foil; heat in the oven 10 minutes. Transfer to plates. Top with sauce and oranges. Dust with confectioners’ sugar.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsCrepe Pancake Beer Alcohol Beverages Grand Marnier Liqueur French European Orange Citrus Fruit Nut Free Cookbooks

Recipe information

Ingredients

For the Batter

For the Filling

For the Sauce

For the Garnish

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes