Crêpes Suzette

Ingredients:

• Crepes
  • 2 eggs
  • 3/4 cup whole milk
  • 1/2 cup water
  • 1 cup flour
  • 3 tbsp melted butter
  • 2 1/2 tbsp sugar
  • 1 tsp vanilla
  • 2 tbsp orange liqueur
  • Butter for pan
• Sauce
  • 1/4 lb butter
  • 1 tbsp vanilla sugar (or granulated sugar)
  • 1 tbsp light brown sugar
  • 4 oz triple sec

Tools:

• Crêpe pan (see notes for details)
• Blender
• Silicone spatula
• Skillet or saute pan for sauce
• Cooking range

Directions:

Combine all crêpe ingredients in the blender and blend on high for 10 seconds. Place batter in refrigerator for at least 1 hour to allow bubbles to settle. (Batter can be stored for up to 48 hours in the refrigerator.)

Cut the butter for the sauce into 1/4 tbsp pieces, place in a bowl, cover, and return to the refrigerator.

Once batter has rested, heat the crêpe pan over medium heat. If there is a thick layer on the top of the batter, gently mix it back in with a spatula or spoon,being careful to introduce as little air into the batter as possible. Spread butter evenly on bottom of pan and carefully wipe up any extra with a paper towel. (Butter should be barely visible on the surface of the pan.) Pour 1/8 to 1/4 cup of batter into the pan, while swirling the pan so that the batter forms an even layer. Continue swirling until batter thickens. Cook for approximately 30 seconds or until the edges of the crêpe begin to peel away from the pan. Use the spatula to make sure that the crêpe is completely separated from the pan, then flip (either by snapping up the pan pancake-style or with a crêpe spatula). Cook the other side just long enough to set the outside (10-20 seconds). Take the pan to a waiting plate or cutting board and slide the crêpe out onto the surface to cool. (See notes for more details on cooking times and temperatures from this section.)

To make the sauce combine the liqueur and the two sugars in a skillet or saute pan over medium heat. Stir until the sugar dissolves, then reduce the liquid to about 50% of its original volume. Mount the sauce with the chilled butter. Add the crêpes one at a time to coat. Fold each of the crepes in half twice (once side-to-side and once top-to bottom) before extracting from the pan. Plate and serve.

Serving Suggestions:

• With ice cream
• With crêpe filling

Crêpe Filling

Ingredients:

• 1/2 cup whipping cream
• 1/4 cup vanilla sugar (or granulated sugar)
• 1/2 cup ricotta cheese
• 1/2 tsp vanilla extract (Optional)

Tools:

• Hand mixer or stand mixer
• Large spatula for folding

Directions:

Pour whipping cream and vanilla into mixing bowl and beat to soft peaks. Add sugar and beat until stiff. Fold mixture into ricotta cheese, just until combined.