Food & Cooking Recipes Crepe Recipes Traditional Crepes Suzette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 17, 2021 Print Rate It Share Share Tweet Pin Email Photo: Gentl and Hyers Servings: 6 Yield: 14 Beer, traditionally found in this dish, ferments the batter and adds flavor to these delicious crepes suzettes. Ingredients For the batter 2 cups milk 1 teaspoon sugar 5 tablespoons unsalted butter, melted 3 large eggs 1 tablespoon vegetable oil 1 ¾ cups all-purpose flour ½ teaspoon salt ½ cup beer (not dark) For the filling 1 ½ 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 ¼ 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. Rate it Print