Stuffed Crêpes with Mascarpone and Suzette Sauce and Citrus Martini by Chef Curtis Stone
Ingredients
- 1 c. all-purpose flour
- 1 1/4 c. whole milk
- 1/2 c. heavy cream
- 2 large eggs
- 4 tsp. sugar
- 2 T. unsalted butter
Whipped Mascarpone
- 8 oz. mascarpone cheese, chilled
- 1 c. heavy cream, chilled
- 2 oranges, zested (save oranges for juicing)
Suzette Sauce
- 1 c. fresh orange juice, from about 5 oranges
- 2/3 c. sugar
- 1/3 c. Grand Marnier, or other orange liqueur
- 8 T. (1 stick) unsalted butter, diced
- 1/2 tsp. kosher salt
- 6 oranges, peeled, segmented
Instructions
To Make Crêpes
- In blender, combine flour, milk, cream, eggs, sugar, and pinch of salt and blend until smooth. Cover and refrigerate 30 minutes.
- Heat an 8-inch sauté pan over medium-low heat. Melt 1 tsp. butter in pan.
- Pour 3 T. batter into center of pan and swirl to coat bottom thinly. Cook 2 minutes, or until edges of crêpe are light brown.
- Loosen edges gently with thin spatula and carefully turn crêpe over. Continue cooking 1 minute, or until bottom begins to brown in spots.
- Transfer crêpe to a plate. Repeat with remaining batter, adding butter to pan as needed, and forming 12 crêpes in total. Clean pan.
Meanwhile, to make whipped mascarpone and suzette sauce:
- In a medium bowl, using a whisk,lightly whip mascarpone, cream, and zest until soft peaks form. Set aside.
- In a large sauté pan over medium heat, bring juice, sugar, and liqueur to simmer, stirring until sugar is dissolved. Add butter one piece at a time, whisking until incorporated before adding more. Stir in salt and continue simmering 5 minutes, or until sauce thickens to syrup consistency. Stir orange slices into warm sauce. Keep sauce warm.
To assemble and serve crepes:
- Lay one crêpe flat on work surface and spread some whipped mascarpone over crêpe in a thin layer. Fold crêpe and place on platter. Repeat to assemble remaining crêpes.
- Spoon warm suzette sauce over crêpes and serve immediately.