Crêpes Suzette

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WHAT'S SPECIAL
Crêpes Suzette exudes an air of timeless elegance, both in its preparation and presentation. What sets it apart is the harmonious combination of delicate crêpes and a sumptuous orange-infused sauce, heightened by the enchanting flambéing process.

Crêpes Suzette

This classic dessert is a symphony of thin crêpes enveloped in a citrusy orange sauce, heightened with the subtle warmth of Grand Marnier. Prepare to be enchanted by the velvety texture, captivating flavors, and the theatrical presentation that makes Crêpes Suzette an enduring icon of French gastronomy.
Prep Time 5 minutes
Cook Time 5 minutes
Crêpes 1 hour
Total Time 1 hour 10 minutes
Course Brunch, Dessert
Cuisine French
Servings 2

Equipment

  • 1 mixing bowl
  • 1 whisk
  • 1 crêpe pan (or a medium non-stick pan or cast-iron frying pan)
  • 1 large spatula
  • 1 Sauté Pan (or Non-Stick Skillet)
  • 1 zester
  • 1 long-handled lighter

Ingredients
  

Crêpes

  • 6 crêpes (Crêpes)
  • tbsp butter (25 g)
  • 2 eggs
  • 1 tbsp sugar
  • 1 cup milk (250 ml) -or non-dairy milk
  • 1 cup all purpose flour (125 g) -or gluten free flour
  • ½ tbsp rum or some lemon zest or few drops of vanilla extract or 1 tsp of orange blossom water.
  • cooking spray

Orange Sauce

  • ½ cup orange juice (10 cl)
  • 2 tbsp sugar (30 g)
  • tbsp butter (50 g)
  • ¼ cup Grand Marnier (5 cl)
  • 1 orange (organic)

Instructions
 

Crêpes

  • Prepare the batter: melt the butter.In a mixing bowl, combine eggs, sugar and ¼ of milk. Whisk everything. Add the sifted flour little by little and finally add the remaining milk.When the batter is smooth, add the melted butter and the rum (or vanilla or lemon zest or orange blossom water). You can start the crêpes right away but it is better to let the batter rest for at least 30 minutes to allow the flour to fully absorb the liquid.You can also let it rest overnight in the fridge with a cover.
  • Cook the crêpes: heat a non-stick skillet or crêpe pan over medium heat.Lightly grease the pan with butter or cooking spray. Pour a small amount of batter into the center of the pan, swirling it around to spread thinly.
  • Flip and Cook: cook the crêpe for about 1-2 minutes until the edges start to lift and the bottom is lightly goldenCarefully flip the crêpe with the spatula and cook for an additional 30 seconds to 1 minute on the other side.
  • Repeat and Stack: repeat the process with the remaining batter, stacking the cooked crêpes on a plate.

Orange Sauce and Crêpes Suzette

  • In a large skillet, melt the butter and sugar over medium heat.
  • Once the sugar has melted, add the orange juice . Leave to simmer and thicken slightly.
  • Arrange the crêpe: soak them on both sides and fold them into 4. Add the zest of half an orange and let the orange sauce reduce.
  • Flambé Process*:
    Once the sauce has thickened slightly, create a well in the center by pushing the crêpes to the sides of the pan.
    Pour 1/4 cup of Grand Marnier directly into the well in the center of the pan.
    Tilt the pan slightly to allow the liqueur to warm.
    Using a long-handled lighter, carefully ignite the liqueur. Be cautious and stand back as the flames rise (also be sure to turn off your kitchen hood if it is on).
    Allow the flames to burn off the alcohol and simmer until they subside.
    Gently fold the crêpes into the sauce, coating them thoroughly in the flambéed mixture.Remove the pan from heat, and let the flames die down completely.
  • Serve Warm: Crêpes Suzette is best enjoyed warm. Serve immediately after the flambéing process for optimal flavor and texture.

Notes

  • The flambé process is optional but adds a captivating touch to the presentation. Exercise caution during this step, and keep a lid nearby to smother the flames if necessary. The flames will burn off the alcohol, leaving behind the rich, caramelized flavors of the liqueur in the sauce. 
 
Keyword Crêpes, Suzette

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