Crêpes Suzette*

Name: Crêpes Suzette*
Prep time: 1 h 30 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: Makes 30 × 6-in. (15-cm) crêpes
Cuisine: French
Ingredients: 3 cups (750 ml) whole milk, divided; Scant ⅓ cup (2 oz./60 g) sugar; 1 tbsp (15 ml) Grand Marnier; 6 eggs; ⅔ cup (150 ml) Grand Marnier (see Chef’s Notes); Juice of 2 oranges; 1½ quantities (2 lb./900 g) pastry cream, warm; 2 oranges, preferably organic; ¾ cup (5 oz./150 g) sugar; 1 stick + 2 tbsp (5¼ oz./150 g) butter; 7 tbsp (3½ oz./100 g) butter for the pan, or a scant ½ cup (100 ml) neutral oil, as needed; Finely grated zest of 1 orange, preferably organic; 5 tbsp (3 oz./80 g) butter, melted; 1 tbsp (15 ml) aged rum; Scant ¼ cup (55 ml) neutral oil; 2 cups (9 oz./250 g) AP flour

Preparation info

Makes
30 × 6 in
crêpes

Difficulty
Easy
Ready in
1 hr 50

Appears in

French Pastries and Desserts by Lenôtre

By Chefs at Lenôtre

Published 2021

About

Ingredients

Crêpe batter

2 cups (9 oz./250 g) AP flour
Scant

Europe
France
Dessert
Vegetarian
Mediterranean

Method

To prepare the crêpe batter, melt the butter in a saucepan until it begins to color and has a nutty aroma (beurre noisette).
Using an electric hand beater or blender, whisk together or blend the flour, oil, sugar, eggs, Grand Marnier, rum, orange zest, melted butter, and a generous ¾ cup (200 ml) of the milk until smooth.
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