This recipe for Crepes Suzette is a boozy and entertaining adult treat that consists of crepes that are light and airy and are coated in a sauce that has orange in it. This decadent French dessert is perfect for any occasion, from birthday parties to brunches.
French crepes are thin pancakes that are typically made with butter and have a crisp edge. This recipe for crepes suzette calls for homemade crepes that are combined with a syrup that is both sugary and alcoholic because orange essence is used in the preparation of the syrup.
Neither the name of this dish nor its site of birth have been conclusively determined. It was said that Maitre had accidentally prepared it for the Prince of Wales in 1895 at the Cafe de Paris in Monte Carlo. Other sources claim that in 1897, the operator of the restaurant, Monsieur Joseph, was the one who came up with the dish and gave it the name Suzanne Reichenberg in honor of the French actress who made it famous. This meal of crepes suzette is a crowd-pleaser every time it is prepared.
INGREDIENTS REQUIRED FOR THE RECIPE
- If you use whole milk or full-fat milk, the crepes will have a flavor that is richer and more complex.
- A melted stick of butter: due to the crepes’ delicate nature, it is recommended that you use unsalted butter. Before proceeding with the recipe, the butter should be melted and let to cool for a while. This will avoid the eggs from becoming overcooked.
- Orange, specifically freshly squeezed orange juice, yields the most delicious results. It will be much easier to zest the orange before you juice it rather than after you have already extracted the juice.
- Flour: we found that using all-purpose flour was the best option for giving the crepes their structure.
- Orange-flavored liquor: I like Cointreau best, but any orange liqueur would do in a pinch.
MEASUREMENTS FOR INGREDIENTS
- ¾ cup whole milk (180ml)
- ½ cup cold water (120ml)
- 2 large eggs room temperature
- 3 tablespoons unsalted butter melted plus more for brushing
- 1 tablespoon granulated sugar
- ½ teaspoon grated orange zest
- ⅛ teaspoon salt
- 1 cup all-purpose flour (120g)
- 2 teaspoons grated orange zest
- ¾ cup fresh orange juice (about 2 oranges/ 180ml)
- ½ cup unsalted butter (113g)
- ½ cup granulated sugar (100g)
- ⅓ cup orange liqueur (80ml)
Calories: 215kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 45mg | Potassium: 83mg | Fiber: 1g | Sugar: 14g | Vitamin A: 426IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Serving 12 crepes
- Blender or whisk (see Notes)
- Small skillet
- Large skillet
- Tray or plate
DIRECTIONS FOR MAKING THIS RECIPE
1. In a large bowl or blender, combine the milk, water, eggs, melted butter, sugar, orange zest, and salt. Blend or whisk the mixture until it is smooth. Put all of the ingredients into a blender and let it run for about a minute and a half.
2. The second step is to gradually add the flour while the blender is running on medium speed (or while whisking for approximately 15 additional seconds), until everything is mixed. This step can be done either by hand or by using a blender. In order for the batter to become fairly frothy, it needs to remain at room temperature for around 20 minutes. While you are waiting for the batter to rest, you should continue to work on the sauce.
3. Squeeze the oranges as much as you can.
4. In a large skillet, combine the orange zest, orange juice, butter, and sugar. Continue to whisk the ingredients together over medium heat until the sugar has completely dissolved. Reduce the temperature to low, then gradually add the orange liqueur while stirring constantly. While stirring constantly, bring to a simmer until a syrup forms. Reduce the temperature of the sauce so that it stays at a warm temperature even if the crepes are still cooking.
- Place a crepe pan or a small skillet over a low heat and brush with butter that has been melted.
6. Pour a quarter cup of batter into the pan and spread it out until the surface is even. Wait one to two minutes before checking the food to make sure it has browned evenly.
- Turn the crepe over with caution and continue cooking for an additional thirty seconds, or until the bottom is a pale golden brown. Throw out the cast-iron skillet. Fold in half lengthwise, then fold each half in half again to make quarters. Scrub the pan with melted butter in between each crepe, and continue doing so until all of the batter has been used.
8. After the crepes have finished cooking, transfer them to a bowl and cover them with the orange sauce. Keep it undisturbed for three minutes while it’s warming over medium heat until you’re ready to serve it. The crepes are to be served instantly with additional sauce being spooned on top of each individual serving. You are free to serve crepes suzette with vanilla ice cream if that is something you would like to do.
PROFESSIONAL GUIDE TO MAKING THIS RECIPE
- The ideal temperature for cooking crepes is anywhere between medium and low. If you intend to use the pan for an extended amount of time, you might find it necessary to adjust the temperature so that it cooks at a lower level.
- The batter can be blended by hand in the event that a blender is not available. In order to get a silky texture, carefully sift the flour into the egg mixture while continuing to stir.
- Before it can be used, the crepe batter needs to be refrigerated. The flavor of the batter is enhanced, and the gluten in the flour is activated, when you do this. The amount of time that the gluten in the batter is allowed to rest is another component that helps give the crepes their light and airy quality.
- It is vital to brush the crepe pan in between making each crepe in order to achieve the buttery crisp edges that are characteristic of crepes.
- If you want to make crepes suzette without using ice cream as the topping, you can use whipped cream instead.
MAY I PREPARE THIS IN ADVANCE?
The crepe batter will keep in the fridge for about two days if stored in an airtight container. Put together the crepes suzette on the day you intend to eat them.
IN WHAT WAYS SHOULD I RETAIN EXTRA CREPES?
After the crepes have cooled to room temperature, you may store them in an airtight container or a ziptop bag with a layer of parchment or wax paper in between each crepe. Put them in the fridge and wait to eat them. Keep the syrup in a separate airtight container from the crepes to prevent them from becoming soggy.
PANCAKES AND CREPES: WHAT’S THE DIFFERENCE?
Traditional pancakes are more airy and thick because the batter is thicker and contains a leavening ingredient. Traditional French crepes are created using a thinner batter that has no leavening, resulting in a thin and delicate pancake.
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