Crêpes Suzette Recipe

Name: Crêpes Suzette
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Ingredients: 0.5 cup whole milk; 0.33 cup water; 2 large eggs; 1 teaspoon white sugar; 0.25 teaspoon kosher salt; 0.75 cup all-purpose flour; 0.25 cup unsalted butter, melted, divided; 1 teaspoon freshly grated orange zest; 0.33 cup fresh orange juice; 3 tablespoons white sugar; 1 teaspoon grated orange zest; 0.25 cup unsalted butter, cut into pieces; 1 tablespoon orange liqueur (such as Grand Marnier®); 0.25 teaspoon kosher salt; 0.25 cup orange liqueur (such as Grand Marnier®); 0.5 cup vanilla ice cream, or to taste

Cook Time: 15 minutes

If you ever want to make a dessert to impress, heres one that makes a statement. Crpes Suzette is a classic French dessert that combines delicate crpes with a rich, zesty orange sauce and flambed orange liqueur, typically Grand Marnier. The result is a show-stopping dish thats both delicious and exciting to prepare.

While this dish may seem intimidating at first, the steps are straightforward and the outcome is well worth the effort. The batter for the crpes is made with everyday ingredients like whole milk, eggs, and all-purpose flour. Orange zest is added for a burst of citrus flavor, which will shine through in both the crpes and the sauce.

The orange sauce is prepared using orange juice, zest, butter, sugar, and orange liqueur, simmered together until syrupy. If youve never experienced a flamb, this is your moment! The sauce is flambed right in the pan, burning off the alcohol and leaving behind a sweet, caramelized sauce.

For an extra touch of flavor, consider adding a tablespoon of Cognac along with the Grand Marnier. Once the flamb is finished, serve your Crpes Suzette hot with a scoop of vanilla ice cream for a decadent finish.

Ingredients

For the crpes:

cup whole milk
cup water
2 large eggs
1 teaspoon white sugar
teaspoon kosher salt
cup all-purpose flour
cup unsalted butter, melted (divided)
1 teaspoon freshly grated orange zest

For the orange sauce:

cup fresh orange juice
3 tablespoons white sugar
1 teaspoon grated orange zest
cup unsalted butter, cut into pieces
1 tablespoon orange liqueur (such as Grand Marnier)

For serving:

cup orange liqueur (such as Grand Marnier)
cup vanilla ice cream, or to taste

Directions

Step 1: Gather all the ingredients to ensure you have everything ready before starting.

Step 2: To make the crpes, combine the milk, water, eggs, sugar, and salt in a blender. Blend on medium speed until smooth, about 10 seconds.

Step 3: Add the flour to the blender and blend again for 5 more seconds until the mixture is smooth.

Step 4: Add 2 tablespoons of melted butter and the orange zest. Pulse a few times until everything is incorporated, about 3 short pulses.

Step 5: Cover the blender and refrigerate the batter for 15 minutes to rest.

Step 6: After 15 minutes, remove the batter from the fridge. Heat a 6-inch nonstick skillet or crpe pan over medium heat. Add teaspoon of melted butter and swirl it around to coat the pan.

Step 7: Pour 2 tablespoons of the crpe batter into the pan and swirl to coat the bottom evenly. Cook the crpe undisturbed until the bottom is lightly golden and the top is still moist, about 1 minute.

Step 8: Gently flip the crpe using a spatula and your fingers, and cook for an additional 30 seconds until golden. Transfer to a plate. Repeat the process with the remaining batter, adding more butter as needed.

Step 9: To make the orange sauce, combine the orange juice, white sugar, and orange zest in a small skillet. Cook over medium heat, stirring frequently, until the sugar is dissolved and the liquid starts to bubble, about 3 to 4 minutes.

Step 10: Gradually add the butter, one piece at a time, stirring constantly until fully melted and incorporated. Allow the sauce to come back to a simmer and cook until it thickens slightly and becomes syrupy, about 2 to 3 minutes.

Step 11: Stir in the orange liqueur and salt, then remove the sauce from the heat.

Step 12: Fold each crpe in half, then fold again into a triangle. Dip the folded crpes into the hot orange sauce, coating them thoroughly.

Step 13: Place the crpes on a serving platter, overlapping them so they face the same direction. Repeat with the remaining crpes.

Step 14: To serve, pour the remaining orange liqueur into the skillet with the sauce and place it over medium-high heat. If the liqueur does not ignite on its own, carefully use a long-stemmed lighter to set it on fire. Let it burn for about 30 seconds.

Step 15: Once the flamb has finished, pour the flaming liqueur over the crpes and serve immediately with a scoop of vanilla ice cream on the side.

Nutrition Facts (per serving)

Calories: 322
Total Fat: 19g (24% DV)
Saturated Fat: 11g (56% DV)
Cholesterol: 110mg (37% DV)
Sodium: 149mg (6% DV)
Total Carbohydrate: 27g (10% DV)
Dietary Fiber: 1g (2% DV)
Total Sugars: 14g
Protein: 5g (10% DV)
Vitamin C: 8mg (9% DV)
Calcium: 56mg (4% DV)
Iron: 1mg (6% DV)
Potassium: 122mg (3% DV)

Crêpes Suzette Recipe

History of Crpes Suzette

Crpes Suzette is a classic French dessert that has captivated food lovers for generations. The dish is said to have been invented in the late 19th century by the famous French chef Auguste Escoffier. According to legend, Escoffier was preparing a crpe for a young French prince, the future King Edward VII, when an accident led to the creation of the now-iconic dessert. The crpe was flambeed with orange liqueur, resulting in a dramatic display of flames and a delicious, caramelized sauce. The dish was named after a young woman, Suzette, who was allegedly present at the event, though some argue that the name is a later invention. Regardless of its true origins, Crpes Suzette has remained a symbol of French culinary finesse and remains a favorite of both chefs and diners.

Regional Variations

While Crpes Suzette is typically associated with French cuisine, its impact extends beyond Frances borders. In France, the dish is most commonly served in fine-dining restaurants, particularly in Paris and the south of France. In these regions, the flambed nature of the dish is seen as an essential part of its appeal. The combination of orange liqueur such as Grand Marnier or Cointreau with the delicate crpes is a flavor profile appreciated throughout the country.

In other parts of the world, such as the United States and the United Kingdom, Crpes Suzette is sometimes served as a dessert for special occasions or in upscale restaurants that specialize in French cuisine. Its presentation, complete with the flamb, makes it a showstopper and a memorable experience for those who enjoy a bit of drama with their meal.

How It Differs From Similar Dishes

Crpes Suzette stands out from other crpe dishes due to its flambing process and the signature orange sauce that accompanies it. Unlike savory crpes or those served with fruit and whipped cream, Crpes Suzette features a rich, syrupy orange sauce made with orange juice, zest, and orange liqueur. The flambing element, where alcohol is set alight, adds an extra layer of flavor, caramelizing the sauce and creating a distinct smoky aroma. Other crpe dishes, such as crpes with Nutella or crpes filled with fruit compote, lack this dramatic preparation and the depth of flavor created by the flamb.

Where Crpes Suzette is Usually Served

Crpes Suzette is often served in high-end French restaurants, particularly in establishments that pride themselves on their flair and culinary traditions. It is a popular dish for dinner parties, especially in settings where the flambed element can be performed tableside for dramatic effect. In France, its common to find this dish on the menu of restaurants that focus on classic French dishes. In other parts of the world, it may be seen in French bistros or fine-dining establishments, especially those with a reputation for preparing sophisticated desserts.

Fun Facts About Crpes Suzette

The flambing of Crpes Suzette is one of the most exciting parts of the preparation, creating a burst of flames when the alcohol is ignited. This visual spectacle adds an element of theatre to dining.
While the origins of the dish are debated, it is widely believed that it was invented at the Ritz Hotel in Paris by Auguste Escoffier, the renowned French chef.
Crpes Suzette was once a favorite of royalty and celebrities, and it continues to evoke a sense of luxury and grandeur.
The dish can be made even more luxurious by adding a splash of Cognac along with the orange liqueur during the flambing process.
Crpes Suzette is typically served with a scoop of vanilla ice cream, which adds a creamy contrast to the zesty orange sauce and enhances the richness of the dessert.

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FAQ about Crêpes Suzette Recipe

Crêpes Suzette can be stored in the refrigerator for up to 2 days. Place the crêpes in an airtight container to keep them fresh. The orange sauce should be stored separately in a sealed container. To reheat, gently warm the crêpes and sauce separately on low heat or in the microwave.

Yes, the crêpe batter can be made ahead of time. After blending, cover the batter and refrigerate it for up to 24 hours. Allow it to come to room temperature before cooking the crêpes.

Yes, you can substitute Grand Marnier with other orange liqueurs like Cointreau or triple sec. Some people also add a bit of Cognac to enhance the flavor.

If you prefer not to flambé, you can skip the ignition step. Simply pour the orange liqueur into the sauce, stir well, and then pour it over the crêpes. The dish will still be delicious without the flambéed effect.

Crêpes can be frozen, but it’s recommended to freeze them without the orange sauce. Place the crêpes between sheets of wax paper or parchment paper, then store them in a zip-top bag or airtight container. The sauce should be refrigerated and used within 2 days. To reheat, warm the crêpes in the oven or microwave, then serve with freshly made sauce.

Yes, if you prefer to avoid alcohol, you can replace the orange liqueur with orange juice or a non-alcoholic orange syrup. The flambé effect will be skipped, but the dish will still be flavorful.

If you prefer a sweeter sauce, you can add more sugar to taste while cooking the orange sauce. Start with an additional teaspoon and adjust as necessary. If you prefer a less sweet sauce, reduce the sugar slightly.

To prevent sogginess, avoid soaking the crêpes in the sauce for too long. Gently dip them into the sauce just before serving, and place them on a platter with minimal overlapping.

Besides vanilla ice cream, you can serve Crêpes Suzette with whipped cream, fresh berries, or a scoop of sorbet. A light dusting of powdered sugar can also add a nice touch.

Yes, you can make the crêpes in advance. Once cooked, store them in a stack, separated by parchment paper, and refrigerate them for up to 2 days. When ready to serve, gently warm the crêpes in a skillet or microwave, then dip them in the orange sauce and flambé.

Comments

Cynthia Perez

07/27/2024 02:38:00 PM

I never knew it could be this easy and tasty.

audio version

Cook Time: 40 minutes