Crepes Suzette Recipe
Crepes Suzette is a classic French dessert that offers an exquisite combination of delicate crepes, orange-flavored sauce, and a hint of alcohol. This dish is perfect for special occasions, or simply when you want to indulge in something decadent and delicious. The preparation is intricate, but the results are absolutely worth it. Let’s dive into how you can recreate this iconic dessert at home!
Ingredients for Crepes Suzette
| Ingredient | Quantity |
|---|---|
| Eggs | 2 |
| All-purpose flour (00) | 150g |
| Whole milk | 300ml |
| Butter | 40g |
| Granulated sugar | 1 tablespoon |
| Orange zest | ½ |
| Oranges | 3 |
| Lemon juice | 1 tablespoon |
| Grand Marnier | 150ml |
| Granulated sugar (for sauce) | 130g |
| Butter (for sauce) | 80g |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Protein | 5g |
| Carbohydrates | 40g |
| Fat | 15g |
| Fiber | 2g |
| Sugars | 28g |
| Sodium | 150mg |
Instructions for Preparing Crepes Suzette
Step 1: Preparing the Crepe Batter
Start by preparing the basic crepe batter. In a large bowl, sift the flour and add the granulated sugar, seeds from half a vanilla bean (optional), a pinch of salt, and the whole milk. Whisk the ingredients together using a hand whisk or an electric mixer until the batter is smooth and free of lumps.
In a separate bowl, lightly beat the eggs with a fork. Once they are mixed well, add them to the prepared batter. Next, melt the butter in a small saucepan over low heat until it becomes just warm (not hot). Stir the warm butter into the crepe batter and mix well to combine.
For a touch of flavor, grate the zest from half an orange and add it to the batter. This will give the crepes a refreshing citrus aroma. Whisk everything together until the batter is dense and smooth without any lumps.
Step 2: Letting the Batter Rest
Cover the batter with plastic wrap and let it rest in the refrigerator for at least 30 minutes. This resting time is essential for allowing the flour to fully absorb the liquid, resulting in lighter and more tender crepes.
Step 3: Cooking the Crepes
After the batter has rested, it’s time to cook the crepes. Preheat a crepe pan or a wide, flat skillet over medium heat. Lightly grease the pan with a small amount of butter, then pour in a ladle of batter. Swirl the pan to spread the batter evenly, forming a thin layer.
Cook the crepe for about 1-2 minutes on the first side until it is golden brown. Flip it over using a spatula and cook the other side for another minute. Once both sides are cooked, transfer the crepe to a plate. Repeat this process until all the batter is used up, stacking the cooked crepes on the plate to prevent them from drying out.
Once all crepes are cooked, fold each one into quarters to create little fan-shaped stacks, ready for the next step.
Step 4: Preparing the Orange Sauce
Now, it’s time to make the delicious orange sauce. Begin by grating the zest of three oranges. Squeeze the juice from the oranges and the lemon, then strain the juice through a fine mesh sieve to remove any pulp or seeds.
In a medium saucepan, add the butter and sugar for the sauce. Use a stainless steel pan, as this is ideal for flambéing later. Over low heat, cook the mixture until the sugar dissolves completely, stirring occasionally. Add the grated orange zest and lemon zest to the pan, infusing the sauce with a lovely citrus fragrance.
Step 5: Flambéing the Grand Marnier
In a separate small saucepan, gently heat the Grand Marnier (or any other orange liqueur of your choice). Once it is warm, carefully light the Grand Marnier with a match to flambé. This step adds a layer of complexity to the dish and enhances the flavors.
Pour the flaming Grand Marnier into the pan with the orange sauce. Let the alcohol burn off, and the flames will subside when the pan is covered with a lid. This creates a rich, caramelized citrus sauce that will perfectly complement the crepes.
Step 6: Serving the Crepes Suzette
Take the folded crepes from the plate and carefully place them in the hot sauce. Allow them to simmer in the sauce for a few minutes, ensuring the crepes are fully coated and warmed through. Once the crepes are soaked in the sauce, it’s time to plate and serve.
For a truly indulgent treat, you can serve Crepes Suzette with a side of dark chocolate ganache. To make this, simply melt dark chocolate in heavy cream until smooth and velvety.
Final Thoughts
Crepes Suzette is a delightful dessert that combines a rich history with an incredible flavor profile. The crisp, thin crepes paired with the smooth, aromatic orange sauce create a balanced sweetness that will captivate your taste buds. Whether for a special celebration or an elegant evening, Crepes Suzette is sure to impress and become a beloved favorite in your dessert repertoire.
Enjoy this show-stopping French classic that combines citrus, sweetness, and just the right amount of flambé drama!
