Kitchen classic: Prepare crêpes Suzette
Whether you're looking for a special meal for your next dinner party or something healthy and quick for the kids, the editors at Saveur magazine have done all the work for you! Here editor in chief Jim Oseland makes a recipe for crêpes Suzette from the magazine's 150th issue.
- 6 eggs
- 6 tbsp. flour
- 6 tbsp. milk
- 3 tbsp. heavy cream
- 8 tbsp. butter, plus 4 tbsp. melted for making crepes
- 1/2 cup sugar, plus 2 tbsp. sugar
- Juice and zest of 1 large orange
- 7 tbsp. Cointreau
- 1 tbsp. kirsch
- 1 tsp. orange flower water
- 5 tbsp. cognac
1. Place eggs in a medium bowl and beat well with a whisk. Add flour and whisk until smooth. Mix in milk and cream and pour through a fine mesh strainer into another bowl, cover with plastic wrap and let batter rest in the refrigerator 2 hours up to overnight. 2. Make the crepes: heat a 10" non-stick skillet over medium heat. Brush skillet with some melted butter. Pour about 1/4 cup batter in skillet and tilting skillet, swirl batter until it coats the bottom. Cook, flipping once until crepe is firm and cooked through, but not browned, about 2 minutes. Transfer crepe to a plate and repeat with remaining batter brushing the skillet each time with melted butter. 3. Melt 8 tbsp butter in a 12-inch skillet over medium heat. Stir in ½cup sugar, juice and zest, 5 tbsp Cointreau, kirsh and orange flower water and bring to a simmer. One at a time, dip a crepe into orange sauce, fold in quarters and set to one side of the pan. Repeat with remaining crepes, arranging them in an overlapping pattern around the skillet. Remove from heat, sprinkle with remaining 2 tbsp. sugar, pour remaining Cointreau and cognac over crepes and carefully ignite with a match or lighter. Spoon sauce over crepes until flame dies out and serve immediately.
Check out all 150 classic recipes from this month's issue at Saveur.