Crêpes Suzette may be the most famous of the crêpe recipes. Typically, they are made flambé-style with flames burning off the liquor (usually Grand Marnier). In this recipe, a simple rum flavoring is used and they are baked with a cream cheese filling until just heated through. It certainly makes preparation easier and it’s almost as good.
This is an easy recipe for an elegant dessert. You can make the crêpes a few days in advance.
(We test all our recipes. The staff gets to eat what they want. This was one of their favorite recipes.)
This recipe makes about ten nine-inch crêpes.
For the crêpes:
- 1 cup all-purpose flour
- 1 1/2 cups milk
- 2 large eggs
- 2 tablespoons granulated sugar
- 1 tablespoon vegetable oil
- 1 pinch salt
- Sift the flour into a medium bowl. Make a well in the center.
- In a small bowl, whisk together the milk, eggs, sugar, vegetable oil, and salt. Add to the flour and whip to a smooth batter. Refrigerate the batter for two hours.
- Heat a crêpe pan on medium high heat. Brush with butter.
- Measure two to four tablespoons of batter into the hot pandepending on the size of the pan. Immediately tilt and rotate the pan so that the batter covers the bottom of the pan in a thin layer.
- Cook until bubbles appear and the bottom of the crêpe is a nice even, golden brown.
- Use a pallet knife or thin, sturdy spatula to turn the crêpe. Cook the second side only untill it is a blonde color, not as dark as the first side.
- Remove the crêpe to a sheet of parchment paper or waxed paper and repeat with the rest of the batter.
For the sauce:
2 tablespoons lemon juice
1 tablespoon corn starch
2 tablespoons sugar
3/4 cup orange juice
1 teaspoon orange zest
water as needed
1/2 teaspoon vanilla extract
1/2 teaspoon rum flavor
1 8 ounce package of cream cheese
- Mix the lemon juice, corn starch, and sugar together until you have a smooth slurry. Add the orange juice and zest. Cook over medium heat, stirring with a whisk, until the mixture comes to a boil and thickens.Add the extracts. Add water to thin if necessary.
- Add half the sauce to the cream cheese and beat with an electric mixer until smooth.
- Fill the crêpes with cream cheese filling and fold as for blintzes. Bake for ten minutes at 350 degrees or until heated.
- Sprinkle with powdered sugar and drizzle with the remaining sauce.
Serve with ice cream, or fresh fruit—especially orange sections.
- Berry Vanilla Custard Crepes
- Coconut Mango Paradise Crêpes
- Cherry Jam Cream Cheese Crêpes
Learn more at the “Crepe and Blintze Resource Center.“
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