Crêpe Suzette

Crêpe Suzette is a classic. I’ve had it in Paris on New Year’s Eve. They prepared it table side - flames and all! I’ve included the crêpe recipe as well. They are a wonderful thing to have in your freezer. They thaw in minutes and can be stuffed with eggs, cheese, berries, whipped cream, etc.

Yield: 8-10 crêpes

Crêpes

prep time: 1 hourcook time: 10 minstotal time: 1 hours and 10 mins

ingredients:

  • 2 eggs
  • 1 cup milk
  • 3/4 cup all-purpose flour
  • 1 pinch kosher salt
  • 2 tablespoons canola oil
  • 1/2 stick salted butter (wrapped in cheese cloth) 

instructions:

  1. In a blender, combine egg with milk and begin to blend.  Add flour slowly, then salt and oil.  Continue to blend for one minute.  
  2. Put batter into the refrigerator to rest for 30 to 60 minutes.
  3. Pour batter into a bowl.  Heat a medium-sized non-stick skillet over medium heat and coat with butter.  Working quickly, pour a scant 1/4 cup of batter into the pan and swirl to coat the entire bottom.  Allow to sit on the heat until the surface appears dry and dull and the bottom has browned in a lacy pattern.  Flip the crêpe and finish cooking until the bottom is a light brown.  
  4. Remove from the pan and stack on a plate.  The lacy side is the presentation side. 

NOTES:

Crêpes stack and freeze well.  There is no need to put parchment or saran in between them.  They will not stick together.
Created using The Recipes Generator
Yield: 4

Crêpe Suzette

prep time: 1 hourcook time: 10 minstotal time: 1 hours and 10 mins

Showy and romantic!

ingredients:

  • 1/4 cup superfine sugar
  • 1 orange
  • 1/4 pound unsalted butter (chilled and cut in pieces)
  • 1/3 cup strained orange juice (from orange above) 
  • 2 tablespoons orange liqueur
  • 8 crêpes (7 to 8 inches in diameter
  • 1 1/4 cups fresh berries (I love using raspberries for this) 
  • 1 tablespoon superfine sugar
  • 1/4 cup orange liqueur
  • 1/4 cup cognac

instructions:

  1. Use a vegetable peeler to peel the orange (don't include pith).  Juice the orange and measure 1/3 cup. 
  2. In a food processor, process sugar and peel until well blended.  Add butter and process until smooth and light.  Slowly add in the orange juice while still processing and then 2 tablespoons of orange liqueur.  Place in bowl, cover and refrigerate.
  3. Make crêpes (recipe above).  
  4. Heat orange-butter in a pan or chafing dish until bubbling and it begins to form a syrup.  Fold crêpes in quarters (lacy side out) and place one by one in pan.  Spoon syrup over each  one.  Move towards edge of pan and repeat with other crêpes.  Add in berries.  
  5. Sprinkle crêpes with sugar and pour 1/4 cup of orange liquer and cognac over them.  Light with a flame.  Turn off the flame under the pan and allow the flames in the pan to go out on their own.  Serve with orange peel garnish.  
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Mark LaFavor