Crêpes Suzette

crêpes_suzette

Crêpes Suzette is a classic French dish that is rich, indulgent, and simply delicious. While it may look complex, the dish is actually quite easy to make and only requires a few ingredients. Invented in the late 19th century, Crêpes Suzette is characterized by thin pancakes, or crêpes, that are drenched in a sweet, buttery sauce of caramelized sugar, orange juice, and zest. To finish them off, the crêpes are typically flambéed with a bit of orange liqueur or brandy.

The exact origins of Crêpes Suzette are somewhat shrouded in mystery, but it is believed that the dish was first created by a French chef named Henri Charpentier. Charpentier reportedly invented the dish one evening while cooking for the Prince of Wales. As the story goes, Charpentier accidentally lit the liqueur on fire while preparing the dish, creating the signature flambéed finish that we now associate with Crêpes Suzette.

While the dish has been around for over a century, it has remained a popular choice for dessert or a decadent brunch option. Making Crêpes Suzette is fairly simple, but there are a few tricks to ensure a perfectly cooked, delicious dish.

First, it is important to use a good-quality crêpe batter. While you can certainly make your own, premade crêpes are available at most grocery stores, which can make the process quicker and easier. If making your own batter, be sure to use a superfine flour to ensure a smooth, thin texture.

Next, the sauce is the real star of this dish. The secret to a good Crêpes Suzette sauce is to use real butter, brown sugar, and fresh orange juice and zest. The brown sugar gives the sauce a depth of flavor and the orange adds a bright, sweet citrus note. The sauce is cooked on the stovetop until it is thick and bubbly, then poured over the crêpes.

Finally, it is important to store the liquor in a safe, cool place before flambéing. Make sure to remove the pan from the heat before adding the liquor and be sure to use a long lighter or match to ignite it. The flames will quickly subside, leaving you with a delicious, caramelized crust on the crêpes.

There are many variations of Crêpes Suzette, but the classic recipe is the perfect starting point for anyone looking to create a special dessert or brunch item. Whether you are serving it to guests or enjoying it on your own, Crêpes Suzette is sure to impress. So why not give it a try and see for yourself just how delicious this classic French dish can be?

Ingredients:

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, melted
  • 1 tbsp Grand Marnier
  • 1 tbsp Cointreau
  • 1 tbsp orange zest
  • 2 tbsp freshly squeezed orange juice
  • 2 tbsp unsalted butter
  • Vanilla ice cream, for serving

Instructions:

  1. In a mixing bowl, whisk together the flour, sugar, and salt.
  2. In another bowl, whisk together the eggs, milk, water, and melted butter.
  3. Slowly pour the wet ingredients into the dry and whisk until smooth.
  4. Heat a non-stick crepe pan or skillet over medium-high heat.
  5. Spoon about 1/4 cup of batter into the pan and quickly swirl it around to cover the bottom.
  6. Cook for about a minute or until the edges start to brown, then flip and cook for an additional 30 seconds.
  7. Repeat until all the batter is used up.
  8. In a small saucepan, melt 2 tbsp unsalted butter over medium heat.
  9. Add in the Grand Marnier, Cointreau, orange zest, and orange juice.
  10. Stir together and cook for 1-2 minutes until slightly thickened.
  11. Fold each crepe in half and then in half again to form a triangle.
  12. Dip each one in the sauce and place them in a single layer on a serving dish.
  13. Spoon any remaining sauce over the crepes.
  14. Serve immediately with a scoop of vanilla ice cream. Enjoy!