TRADITIONAL FRENCH RECIPE: This recipe is a great classic when it comes to crepes. Crepes Suzette is a classic French dessert that always impresses.
It is normally prepared with a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier or orange Curaçao liqueur on top, prepared in a tableside performance, flambé. The most common way to make Crêpe Suzette is to pour liqueur (usually Grand Marnier) over a freshly-cooked crêpe with sugar and ignite it. This will make the alcohol in the liqueur evaporate, resulting in a fairly thick, caramelised sauce.
The best and elegant way of serving Crepes Suzette is with Sauce cooked with Orange Segments and Vanilla Ice Cream on top.
Skill Level:  |
Time: 3 Hours |
Price:  |
Serves: 6 People |
Ingredients:
| Conversions |
Directions:
01 - In a bowl, whisk together Flour and Eggs in a medium bowl.
02 - Add Milk and Heavy Cream, and whisk until smooth and well combined. Refrigerate for 2 hours ( if you are not able to remove all lumps, pass the Crepe Batter you have just made through a fine strainer ).
For the Sauce:
03 - Peel the rind off the Oranges, mince the rind and set aside.
04 - Juice the Oranges and set juice aside.
05 - In a medium bowl, using an electric mixer, beat the Butter and 75gr / 2.6gr / 0.5 cup of Sugar for about 3 minutes, or until light and fluffy.
06 - Add the Rind and beat for another minute.
07 - Gradually pour in the orange juice, 30gr / 1oz / 2 tablespoon of the Cointreau, Kirsch, and the Orange Flower Water. Beat for about 3 minutes or until very light and fluffy.
Make the Crepes:
08 - Heat a crêpe pan ( or a regular nonstick skillet ) over medium-high heat.
09 - Grease the pan with a little bit of Butter.
10 - Pour in some of the Batter ( 1.5 - 2 ladle should be enough ).
11 - Swirl the Batter to just coat the pan, and cook until the edges brown. This should take about 1 or 2 minutes. You won't need much Batter, the Crepe is supposed to be thin. Turn with a spatula or decentre the crepe towards the further edge of the pan and flip it over.
12 - Transfer to a plate and repeat with remaining batter, greasing the pan only as needed.
- Set aside all the Crepes or follow the next directions at the same time -
To Serve:
13 - Melt the Orange Butter Sauce in a medium skillet over medium heat until bubbling.
14 - Dip the Crêpes in the Sauce, fold them half and then in half again.
15 - Arrange them around the perimeter of the pan, all folded next to ech other.
16 - Sprinkle with remaining Sugar.
17 - Remove the pan from heat, pour remaining Cointreau and the Cognac over the Crêpes, and carefully ignite with a match.
18 - Spoon the sauce over Crêpes until Flame dies out on its own. Serve immediately.
Notes:
- Save some Orange segments to decorate. You can also cook a few segments in the Sauce.
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