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I'm happiest when the food I make becomes a backdrop to a lively conversation. When I'm not cooking, I'm traveling or dreaming about travel. Come sit with me, and enjoy! Read more here.

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« smoked salmon salad: a light dinner with serious flavor | Main | migas: a stand-out dish inspired by batali's so-so book 'spain' »

quickie crepes suzette: an accessible weekend treat

The smallest things give me the greatest pleasure, like the first bite of a crepe on a lazy Sunday morning. A tender crepe lightly coated with berry drippings and powdered sugar always says ‘weekend’ to me like nothing else.

I usually prepare my crepes with a simple, four-berry jam. But on this day, I woke up feeling adventurous. Playing on the crepe suzette theme, I grabbed a jar of orange marmalade, scooped out a few spoonfuls into a saucepan, added lemon zest, lemon juice, and a splash of Grand Marnier.

Auguste Escoffier's suzette recipe, published in Larousse Gastronomique, mixes tangerine juice, Curacao, and olive oil in the batter and lets it set for two hours before cooking. Escoffier then melts more than a half stick of butter mixed with tangerine juice and zest on top.

My quickie version uses Grand Marnier instead of Curacao and marmalade instead of butter as the base of the sauce, which makes this dish healthier without losing the flavor. Sorry, Escoffier, it’s a healthier world now -- at least in this household!

Quickie Crepes Suzette

For the crepes (makes 9 – 10 crepes, depending on pan size)

¾ cups Italian tipo '00' flour or all-purpose flour*
¾ cups milk
½ cup warm water
2 eggs
2 tablespoons butter, melted
1 teaspoon sugar
½ teaspoon salt

For the sauce

5 heaping spoonfuls of orange marmalade
1 tablespoon Gran Marnier
½ teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon of butter

Combine all the ingredients and whisk or blend until smooth. Let the batter rest for at least a half hour.

Meanwhile, make the sauce. In a small saucepan, melt the butter. Add the orange marmalade, the lemon zest, the lemon juice, and the Grand Marnier and bring to a simmer. Turn off the heat and cover until ready to serve.

Heat a crepe pan on medium-high heat. Add about a teaspoon of butter to the pan. I like to use a silicone pastry brush to spread the butter evenly across the pan to limit the amount of extra butter between crepes. When the butter sizzles, the pan is ready.

Using a soup ladle, scoop one ladle full of batter (or slightly less depending on the size of your pan) onto the pan's surface and quickly distribute across the pan evenly by lifting the pan and rolling it around. When the underside begins to pull away from the sides and brown, flip the crepe to its backside with a spatula using a metal spatula (rubber spatulas will stick to the crepe's surface). Cook the second side for about 30 seconds, then place the crepe on a plate in a warming oven at 200 degrees and continue until the batter is used.

To serve, fold several crepes over like envelopes on a plate, and pour the sauce over the top.

*Lately, I’ve been experimenting with Italian ‘tipo 00’ flour. After years of crepe-making with all-purpose flour, I found that crepes made with ‘00’ flour are thinner, more tender, and eggier – exactly what I think a crepe should be. You can find a great explanation of the difference between all purpose and 00 flour on Joe Pastry's terrific blog.

Reader Comments (13)

Great idea about the marmalade replacing most of the butter!

April 15, 2010 | Unregistered CommenterAshley

It's the best and my favorite thing to make on Saturday morning. Delicious, whole family love it!

April 17, 2010 | Unregistered Commenterelra

Thanks, Ashley. You really don't miss the butter at all!

Elra: Hurray for the recipes that the whole family loves!

April 17, 2010 | Unregistered CommenterAngela

I love your quickie recipe! Although that Escoffier version sounds decadent, this is so much more manageable and less guilt-inducing. And I'm not into guilt.

April 18, 2010 | Unregistered CommenterAndrea

Andrea: High five to that, girlfriend. Thanks!

April 20, 2010 | Registered CommenterAngela

Welcome back! Angela

I love to make crepes when in a hurry for a dessert or when I have to take a dessert to a party. I put Mexican "cajeta" with pecans and fold them in a triangle shape. I will try your recipe with "00" flour since they look so soft in the picture.

Where did you get your "00" here in the area?

April 30, 2010 | Unregistered CommenterMely

Thanks, Mely! Great idea to make crepes with cajeta and pecans. King Arthur has a version of 00 flour they call "Italian style," which you can order online but you can also find it on the shelf at Vace Italian deli in Cleveland Park:


May 1, 2010 | Unregistered CommenterAngela

Thanks for the info Angela. It just remains me that we have an Italian marker close by.
Enjoy the warm weekend!

May 1, 2010 | Unregistered CommenterMely

You have here some great and fresh ideas! I like it so much! Thanks for sharing!

May 5, 2010 | Unregistered Commenterdining room table

I received a Le Creuset crepe pan for my birthday at the same time your blog entry came on with the Crepe Suzette recipe. I couldn't believe how easy it was and everyone raved about them! Thanks!

May 17, 2010 | Unregistered CommenterChee Packer

Chee -- That's great news! I'm so glad they worked out. And a Le Creuset crepe pan? I'm jealous! :)

May 22, 2010 | Registered CommenterAngela

I knew I owned a crepe pan for a reason!

May 31, 2010 | Unregistered CommenterHalf Assed Kitchen

That looks amazing! Definitely try to do at home. I like to eat with jam. Thanks for the recipe!

May 9, 2012 | Unregistered CommenterElena

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