Crêpes Suzette


Servings: 6 - 8 

Prep Time:  30 minutes

Cook Time:  30 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

 

Ingredients for Crepes:

  • ¾ cup (6 ounces) all-purpose flour
  • 2 - 4 large eggs
  • ⅛ teaspoon salt
  • ½ teaspoon granulated sugar
  • ½ cup (4 ounces) unsalted butter, melted 
  • 2 cups (16 fluid ounces) milk
  • 1 tablespoon vanilla extract

Ingredients for Sauce:

  • 3 large oranges, juiced + zest from 2 of the oranges (before juicing)
  • 10 tablespoons unsalted butter, divided
  • ⅓ cup granulated sugar
  • ⅓ cup Grand Marnier, Cointreau or triple sec liqueur

Procedure:

  1. Make the crêpe batter by whisking together the flour, 2 of the eggs, salt, and sugar in a medium bowl. Add another egg if the batter is too thick.
  2. In a medium sized non-stick pan on medium heat melt the 4 ounces of butter until browned (noisette).  Strain off the browned bits (if desired) and slowly whisk in the dark melted butter to the batter, followed by the milk and vanilla extract. If the batter is still too thick at this point, add the remaining egg.
  3. Allow the batter to rest in the refrigerator for at least 30 minutes before using.
  4. To cook the crêpes, place the medium sized non-stick pan over medium heat. Use a ladle or ¼ measuring cup to measure the batter into the hot pan. Swirl the pan counterclockwise to spread out the crepe batter and cook until the top becomes opaque and the bottom is just browning (you can use a spatula to peek). Flip and cook for an additional 30 seconds. Transfer to a sheet tray lined with parchment paper. Making crêpes is a lot like making pancakes: the first one is practice, so whatever happens, don’t worry! It will be great. Repeat until all the crêpes are cooked.
  5. For the sauce: Supreme the oranges by using a chef knife to slice off the top and bottom of the orange.
  6. Stand the orange upright on the cutting board and, starting at the top of the orange, guide the knife down to the base, curving the knife with the shape of the fruit. Continue all the way around the orange until all of the rind and pith (white part) is removed. 
  7. Switch to a paring knife or serrated utility knife to slice along the inside of the membranes. Lift out the supremed orange wedges and place them in a bowl. 
  8. In the same pan used to cook the crêpes combine the freshly squeezed orange juice, zest, 6 tablespoons of butter and sugar. Place over high heat and bring to boil; reduce heat to medium-low and simmer until syrupy.
  9. Fold crêpes into quarters and place in the sauce. Turn the heat to low to warm the crepes up. Once warm, remove to a serving plate.
  10. Finish making the sauce by adding 4 tablespoons of butter (monté au beurre) and the supremed oranges. Once the butter is melted add the Grand Marnier (off of the flame!)  and flambé. Alternatively, you can simmer this on medium heat until the sauce has reduced by half. Pour the sauce and orange supremes over the crêpes.
  11. Serve hot and enjoy.

       

         

         

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