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Martha's Crêpes Suzette
MyCookbook Recipe Database
MyCookbook Member: MarthasArchive
Recipe Category: Dessert
Recipe Preparation Level: moderate
Crêpes are pancakes all dressed up—lacy, feather light, and elegant. The lightness doesn’t come from the same chemical leavening or yeast that makes pancakes rise; on the contrary, crêpe batter is too thin to hold the gas bubbles that result in the pancake’s thickness. The secret lies in rotating the hot pan as soon as the batter hits it, creating a perfectly even, very thin layer that browns in less than a minute.
Best of all, these delicate pancakes are versatile and adapt well to fillings both savory and sweet. Try filling them with some of Martha’s favorite recipes—delicious blood oranges mixed with orange liqueur or crème fraîche and caviar. Crêpes can be made ahead of time and frozen between layers of parchment paper for up to one month.
Makes 50 to 60 six-inch crêpes
1 2/3 cups pastry flour, not self-rising
1/2 teaspoon salt
3 cups milk
8 large eggs
1 large egg yolk
2 tablespoons clarified butter, melted, plus more for brushing pan
1. In a medium bowl, sift together the flour and salt. Make a well in the center. Whisk together the milk, eggs, and egg yolk in a medium bowl. Pour the milk mixture into the center of the well, slowly whisking in the flour from the sides of the well. Add 2 tablespoons clarified butter, and whisk to combine.
2. Strain the mixture through a fine mesh sieve into a mixing bowl. Cover with plastic wrap, and chill in refrigerator for 30 minutes.
3. Remove the batter from the refrigerator. Heat a six-inch crêpe pan or nonstick frying pan over medium-high heat. Brush with clarified butter, and heat until very hot. Add a couple of tablespoons of batter, turning and swirling the batter in the pan to completely coat. Cook until brown on the bottom, 1 to 2 minutes. Flip the crêpe with a spatula, and cook until golden brown on the other side, about 1 minute. Repeat with remaining batter. As you continue, you will need to use less butter in the crêpe pan.
Serves 2 to 3
4 brown-sugar cubes
2 blood oranges
2 tablespoons clarified butter, melted
8 Crêpes (recipe above)
Freshly squeezed juice from 1 blood orange
1 tablespoon plus 2 teaspoons orange-flavored liqueur, such as Cointreau or Grand Marnier
1. Infuse the brown-sugar cubes with orange oil by rubbing them over the skins of the blood oranges. Place sugar cubes in a mortar and pestle, and crush.
2. Brush a large skillet with clarified butter, and heat over medium-high heat. Add a crêpe to the skillet. Brush one side of the crêpe with clarified butter, sprinkle with 1/8 teaspoon sugar, and drizzle with 1/4 teaspoon orange-flavored liqueur; keep the pan moving to prevent the crêpe from sticking. Then fold the crêpe into quarters, and push to one side of the pan. Repeat with remaining crêpes, again, keeping pan moving. Pour blood orange-juice over the pile of crêpes. Remove pan from heat, and add 1 tablespoon orange-flavored liqueur to skillet. Return skillet to heat, and ignite. Cook until flames subside. Serve immediately.
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