with Vanilla Ricotta
OXO Chef in Residence
Want a holiday dessert that’s sure to impress your guests? Try this Crêpes Suzette recipe from OXO Chef in Residence Rick Martinez, cooked in orange and cognac-infused butter and topped with fresh vanilla ricotta. If you want to get ahead of the game with your holiday prep, the crepe batter is best made the day beforehand and bonus points, the longer you let it rest, the lighter and softer your crepes will be. Bon appetit.
For the Crêpes:
2 cups whole milk
1 1/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons pure vanilla extract
1 1/2 teaspoons kosher salt
1 tablespoon unsalted butter, melted
Vegetable oil, for pan
For the Vanilla Ricotta:
2 cups fresh ricotta cheese (16 ounces)
3 tablespoons sugar
1 teaspoon pure vanilla extract
For the Orange Butter:
6 tablespoons unsalted butter, softened
1/4 cup plus 2 tablespoons sugar, plus more for sprinkling
1 tablespoon finely grated orange zest
1/4 teaspoon kosher salt
1/3 cup fresh orange juice
1/4 cup orange liquor
2 tablespoons Cognac
Purée milk, eggs, flour, sugar, vanilla and salt in a blender on high speed until completely smooth and slightly thickened and creamy, 1 minute. Add melted butter and purée until incorporated, 30 seconds more. Transfer to an airtight container and let rest for at least 1 hour at room temperature or chilled for up to 24 hours. The longer you allow the batter to rest and hydrate, the lighter and softer the texture of the crêpe will be, 8 hours (overnight) is ideal.
Using a paper towel, rub a large crêpe pan or a 10-inch nonstick skillet with a 1/2 teaspoon of vegetable oil. You don’t want to see any drops of oil in the pan, just coat the pan with the thinnest layer of oil and heat over medium until hot.
Vigorously whisk batter to reincorporate and ladle 1/8-cupful (1 ounce ladle) into skillet. Working quickly, swirl and shake pan to evenly coat the bottom and comes 1/2” up the sides. Cook crêpe, reducing heat if browning too quickly, until bubbles form on surface and edges are light golden, about 2 minutes. Slide a spatula underneath to loosen and carefully flip. Cook on other side until a few brown spots appear, 15–30 seconds; transfer to a plate. Repeat with remaining batter, wiping pan with oiled paper towel and more oil if it begins to stick, stacking crepes on plate as you go (you should have 12 total). Let crepes cool 10 minutes before glazing.
Using a wooden spoon,vigorously stir the ricotta, sugar and vanilla in a medium bowl until light and creamy. Set aside until ready to serve.
Meanwhile, using a mini food processor or hand mixer, blend (or beat) the 6 tablespoons of butter with 1/4 cup of the sugar and the orange zest. With the machine on, gradually add the orange juice until completely incorporated and an orange compound butter has formed.
Melt orange compound butter in a large non-stick skillet over medium heat, swirling and tilting to coat the pan and dissolve the sugar. Cook, swirling occasionally, until sugar has melted and mixture bubbles and has slightly thickened to the consistency of maple syrup, about 5 minutes. Reduce heat to low. Working one crêpe at a time, dip half of the crêpe in the orange syrup, lift it up and dip the other half in the syrup, fold it in half and let it sit in the pan. Fold it in half again making a quarter circle. Repeat with remaining crêpes, arranging them around the edge of the pan so that they are all partially stacked on each other like fallen dominoes. Turn the heat off, pour the orange liquor and cognac over top, turn the heat to high and let the liquor warm for about 30 seconds, take a step back and ignite carefully with a long-handled match. Tilt the pan and, with a spoon, carefully baste the crêpes until the flames subside. Serve hot crêpes drizzled with any remaining syrup from the pan and topped with vanilla ricotta.