Crepes Suzette Recipe with Vanilla Ricotta from Rick Martinez

Pour 2 cups of whole milk into a blender.

Add 1 cup of all-purpose flour, 3 large eggs, 3 tablespoons of sugar, 1 teaspoon of salt, and 2 teaspoons of vanilla paste into the blender.

Blend until smooth.

Cover the blender with plastic wrap and let the batter rest for about 2 hours.

In a bowl, combine 2 cups of ricotta cheese, 3 tablespoons of sugar, and 1 teaspoon of vanilla extract (or vanilla paste).

Cover the ricotta mixture with plastic wrap and refrigerate for up to 2-3 days.

Zest an orange to get 5 teaspoons of zest and squeeze the juice from the orange.

In a separate bowl, combine 12 tablespoons of softened butter, 5 teaspoons of orange zest, 1/4 cup of orange juice, and a half teaspoon of salt.

Blend the mixture until well incorporated.

Heat a non-stick skillet over medium heat and pour in some batter, swirling to coat the pan.

Cook until the edges start to brown, then flip to cook the other side.

Place the crepe with the unpretty side up and fill it with the ricotta mixture, folding it to show the pretty side.

In a saucepan, combine the compound butter with the orange juice and heat until it caramelizes to a honey-like consistency.

Dip each crepe halfway into the syrup, fold it over, and then fold it again to form a triangle.

Arrange 12 crepes in a circular pattern in the pan.

Pour 1/4 cup of orange liqueur and 1/4 cup of cognac into the center of the pan and ignite the mixture to flambé.

Once the flames subside, remove from heat and serve.

Equipment Needed

Spice Level: