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Gallery Traditional Crepes Suzette Credit: Gentl and Hyers Recipe Summary Servings: 6 Yield: Makes about 14

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 garnish 2 oranges, peel and pith removed, flesh cut into segments Confectioners’ sugar, for dusting 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

Gallery Traditional Crepes Suzette Credit: Gentl and Hyers

Recipe Summary Servings: 6 Yield: Makes about 14

Traditional Crepes Suzette      Credit: Gentl and Hyers

Traditional Crepes Suzette

Credit: Gentl and Hyers

Traditional Crepes Suzette

Recipe Summary Servings: 6 Yield: Makes about 14

Recipe Summary

Servings: 6 Yield: Makes about 14

Servings: 6

Yield: Makes about 14

6

Makes about 14

Ingredients

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 oranges, peel and pith removed, flesh cut into segments Confectioners’ sugar, for dusting

  • 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

Directions

Make batter: Whisk together milk, sugar, butter, eggs, and oil. Sift together flour and salt. Whisk milk mixture into flour mixture. Pour batter through a fine sieve into a large bowl. Whisk in beer. Refrigerate, covered, 6 hours (or overnight).

Let 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 pan, swirling to cover bottom. Cook, flipping once, until golden, about 2 minutes per side. Repeat.

Make filling: Stir together butter, sugar, liqueur, and zest. Spread 2 teaspoons over 1 crepe. Roll up; place on a baking sheet, seam side down. Repeat.

Make sauce: Bring juice and sugar to a simmer in a saucepan over medium heat; skim foam. Whisk together cornstarch and 1 tablespoon water; add to pan. Whisk in liqueur. Cook until thickened, about 5 minutes. Remove from heat; whisk in butter, 1 piece at a time.

Preheat oven to 350 degrees. Cover crepes with foil; heat in oven 10 minutes. Transfer to plates. Top with sauce and oranges. Dust with confectioners’ sugar.

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All Reviews for Traditional Crepes Suzette

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All Reviews for Traditional Crepes Suzette

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest