Crêpes Suzette are a bit like the diva of French desserts. A perfect mix of the simplicity of a classic crepe and the boldness of a flambéed orange sauce. Whether you’re looking to impress your guests or just treat yourself, you’re in the right place! In this article, we’ll explain everything to you, from the history of this dessert to the detailed recipe for you to succeed at home. And rest assured, we’ll give you some tips to avoid setting your kitchen on fire (unless you do it on purpose to impress, of course).
Where do Crepes Suzette come from?
Before diving into the kitchen, a bit of history (yes, but quickly, I assure you). Legend has it that Crepes Suzette were invented by accident! It was Auguste Escoffier, one of the greatest French chefs, who supposedly prepared this dessert for Prince Edward VII. The prince, delighted, wanted to give his name to these crepes, but being the gallant man he was, he preferred to name them after the lady who accompanied him: a certain Suzette.
Today, it has become a classic. And if you’re ready to give it a try, here’s everything you need to make these sweet and tangy crepes, both light and delicious.
Ingredients for successful Crepes Suzette
To start, Crepes Suzette are primarily made of crepes, and as we know, a good crepe batter is essential. But where it gets interesting is the famous orange sauce that coats the crepes and makes them irresistible.
Ingredients for the crepe batter:
- 250g of flour
- 3 eggs
- 50g of melted butter
- 500ml of milk
- 1 pinch of salt
- 50g of sugar (optional, but it gives a nice golden color to the crepes)
Ingredients for the Suzette sauce:
- 100g of butter
- 100g of sugar
- 2 oranges (zest and juice)
- 10cl of Grand Marnier or Cointreau (for the flambé touch)
- 1 lemon (optional, but it enhances the flavor)
Steps to prepare your Crepes Suzette
Now that you have everything you need, it’s time to get serious. Follow these steps and you’ll see, it’s simpler than it seems.
Preparing the crepe batter
- Combine the flour and salt in a large bowl. Make a well in the center and add the eggs.
- Gradually add the milk, mixing well to avoid lumps. If you want a really smooth batter, you can use an immersion blender.
- Add the melted butter and mix again. Let the batter rest for 1 hour at room temperature.
Preparing the Suzette sauce
- Zest the oranges and squeeze them to extract the juice.
- In a pan, melt the butter with the sugar over medium heat. When the mixture starts to caramelize, add the orange juice and zest.
- Let it reduce for a few minutes, then add the Grand Marnier or Cointreau. Heat a little more, but don’t flambe it yet.
Cooking the crepes
- Heat a lightly buttered crepe pan.
- Pour a ladle of batter and cook each crepe for about 1 to 2 minutes on each side, until they are golden brown.
- Repeat until all the batter is used.
Assembling the Crepes Suzette
- Fold each crepe into quarters and place them in the pan with the Suzette sauce.
- If you want to flambe (and you’re feeling adventurous), add a little extra Grand Marnier and light a match to flambe the sauce directly in the pan. Be careful not to singe your eyebrows!
- Serve immediately, and get ready to receive compliments.
Why flambe Crepes Suzette?
You’re probably wondering: is it really necessary to flambe? Well, not really, but it’s the extra touch that makes all the difference! Flambeing is what adds that spectacular element to the dessert, and it also lightly caramelizes the sauce, making it even more flavorful. If you don’t feel like playing with fire, you can certainly skip this step. But honestly, it’s worth trying at least once, just to see the stars in your guests’ eyes.
Tips for successful Crepes Suzette every time
Here are some tips to make sure you succeed with your Crepes Suzette, even if it’s your first time trying this dessert:
- Choose untreated oranges to avoid pesticides in the zest, as it’s what gives all the flavor to the sauce.
- Don’t skimp on the butter in the Suzette sauce. Yes, it’s rich, but it’s what makes the sauce so creamy and delicious.
- If you want a stronger flavor, add a little lemon juice to the sauce. It will bring a slight acidity that balances well with the sugar and butter.
Possible variations to personalize your Crepes Suzette
If you want to think outside the box, there are several ways to reinvent Crepes Suzette. Here are some ideas to mix things up:
- Alcohol-free: Replace Grand Marnier with extra orange juice or orange blossom water for an alcohol-free version, perfect for kids or those who prefer to avoid alcohol.
- With other citrus fruits: If you like citrus fruits, why not try with grapefruit or lime? It will add an even more exotic touch to your crepes.
Table of alternative fillings for Crepes Suzette
| Traditional Ingredient | Suggested Alternative |
|---|---|
| Grand Marnier | Orange blossom water |
| Orange juice | Grapefruit juice |
| Orange zest | Lime zest |
Flambeing: attention, crucial moment!
Flambeing can be intimidating, but with a few precautions, you’ll handle it like a pro. Here are some golden rules to follow to avoid turning your kitchen into a blaze:
- Turn off the hood vent during flambeing. Yes, really. Otherwise, you risk setting everything on fire.
- Use a long match to avoid burning yourself.
- If you’ve never flambed anything before, practice first with a small amount of alcohol, just to get familiar with the technique.
And there you have it, you know everything to make your Crepes Suzette like a pro! This dessert is perfect for impressing your guests or treating yourself to a little taste of luxury at home. Remember, the key is to balance the flavors of sweet, tangy, and caramel just right.
If you enjoyed this recipe, share it with your friends on social media or explore other equally delicious recipes in our guide to French desserts!
