The Crepes Suzette Recipe In this most classic of French desserts, crêpes are flambéd just before serving. A sure way to create culinary drama.
Standing time:
30 mins
For the crêpes:
1 cup all-purpose flour, sifted
1 tbsp sugar
½ tsp salt
4 large eggs, at room temperature
1 1⁄2 cups milk, plus extra if needed
6 tbsp unsalted butter, melted and
cooled, plus extra if needed
For the orange butter:
12 tbsp unsalted butter,
at room temperature
1⁄3 cup confectioner’s sugar
3 large oranges, 2 finely grated and
1 peeled with a vegetable peeler
then cut into julienne strips
1 tbsp Grand Marnier
For flaming:
1⁄3 cup brandy
1⁄3 cup Grand Marnier
Method:
1 Mix the flour, sugar, and salt. Make a well in the center, and add the eggs and half the milk.
2 Whisk, drawing in the flour, to make a batter. Whisk in half the butter, until smooth.
3 Add milk to give the batter the consistency of half-and-half. Cover and leave for 30 minutes.
4 For the orange butter, cream the butter and confectioner’s sugar with a hand mixer.
5 With a sharp knife, cut the pith and skin from all 3 oranges.
6 Slide the knife down both sides of each segment to cut it free. Set aside.
7 Add the zest and 2 tablespoons juice to the butter with the Grand Marnier. Whisk well.
8 Add the julienned orange to a saucepan of boiling water; simmer for 2 minutes. Drain.
9 Add a little melted butter to a small frying pan and heat over medium-high heat.
10 Ladle 2–3 tablespoons of the batter into the pan, tilting the pan so the base is covered.
11 Fry for 1 minute. Gently loosen with a palette knife. Turn and cook for 30–60 seconds.
12 Repeat, adding butter only when the crêpes start to stick, making 12 crêpes.
13 Spread the orange butter over 1 side of each crêpe. Heat the pan over medium heat.
14 Add 1 crêpe at a time, butter-side down. Cook for 1 minute and fold into quarters.
15 Arrange the crêpes in the hot frying pan. Heat the alcohol, then pour over the crêpes.
16 Stand back. Hold a lighted match to the side of the pan. Baste until the flames die down.
17 Divide the crêpes among warmed plates and spoon the sauce from the pan over them.
18 Decorate with orange segments and strips, and serve. PREPARE AHEAD The plain crêpes can be made 3 days ahead, layered with parchment, and stored, wrapped, in the refrigerator.
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| Crepes Suzette |
