Traditional Crepes Suzette
Beer, traditionally found in this dish, ferments the batter and adds flavor.
- Servings: 6
- Yield: Makes about 14
Source: Martha Stewart Living, April 2005
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
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.