Crepes Suzette

These crepes are heavenly and simple.  They’re great for entertaining because you can prepare the crepes and zest well in advance and then cook everything together at the last second with an audience!

crepes_suzette
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Crepes Suzette

Crepes Suzette are great for entertaining. The prep work can easily be done in advance.
Course Breakfast, Dessert
Cuisine French
Author Jennifer Farley

Ingredients

  • 2 cups flour
  • pinch of salt
  • 4-5 large eggs
  • 1.5-2 cups milk
  • clarified butter
  • orange zest
  • simple syrup (equal parts water and sugar, simmered until dissolved)
  • Triple sec or Grand Marnier
  • 1 lemon
  • 2 oranges
  • sugar
  • butter
  • garnish: orange supremes

Instructions

  • Blanch orange zest in water and then cook in simple syrup.
  • In a bowl, whisk together flour, a pinch of salt and 3 eggs.
  • Add milk and continue whisking.
  • Brown some clarified butter, add 1 T or so to batter.
  • Add more eggs and milk as needed until crepe batter is a thin, smooth consistency.
  • Make crepes, sprinkling sugar on each as they're finished to keep from sticking together. Set aside.
  • Combine the juices of 1 lemon and 2 oranges in a bowl.
  • Melt whole butter in pan. When its melted and bubbly, add sugar and make a light caramel.
  • Deglaze the pan with citrus juice. Thicken and reduce the sauce over the heat.
  • Add zest with simple syrup.
  • Add several crepes, folded into quarters.
  • Flip when they're well coated with syrup.
  • Add some liquor to the pan, flambe with a long lighter or cook out.
  • Serve with orange supremes!

Recipe Troubleshooting

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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  • One of my favorites! A classic and still one of the great ones. I use the recipe out of a 1960s Joy of Cooking, and once made this in a cabin in Maine using 20-year-old Grand Marnier (it gets a little more syrupy due to evaporation but apparently is still perfectly fine for cooking). Now you’ve got me in the mood to do a classic French dinner, ending, of course, with crepes Suzette.

  • Saw this a while ago on Nigella’s show. Has been in love since then…only have to master my fear & clumsiness in handling crepes. Btw, your blog is lovely, fresh and simply. Will be stopping by often.