Crêpes Suzette

Crêpes Suzette – even the name sounds fancy, doesn’t it?

This iconic French dessert is a sweet, citrusy, and slightly boozy indulgence that feels like a hug from a Parisian pastry chef.

But here’s the kicker: it’s way easier to make than you think! Imagine buttery, paper-thin crêpes swimming in a luscious orange sauce and kissed with a flambé finish.

This dish combines the drama of fire with the comfort of dessert – an unbeatable combo. Personally, I’ve always loved Crêpes Suzette for its unapologetic decadence and its rich backstory, which dates back to the golden age of French cuisine.

Ready to impress your friends or treat yourself to a taste of Paris at home? Let’s dive in!

The Story Behind Crêpes Suzette

Crêpes Suzette’s history is as delightful as the dish itself. Legend has it that this dessert was invented in the 1890s by a 14-year-old assistant chef, Henri Charpentier, while serving Prince Edward of Wales.

As the story goes, a mishap led to the sauce catching fire, creating the now-famous flambé. The Prince loved it so much that he named it after one of his dinner companions, Suzette.

While this tale adds a sprinkle of glamour, some culinary historians suggest the dish evolved from earlier recipes combining crêpes and liqueur.

Either way, Crêpes Suzette is a celebration of French culinary flair and a little kitchen serendipity!

P.S. Check out all my France travel articles here!

Ingredients You’ll Need

For the Crêpes:

• 1 cup (125g) all-purpose flour
• 2 large eggs
• 1 1/4 cups (300ml) milk
• 2 tablespoons (30g) unsalted butter, melted (plus extra for the pan)
• 1 tablespoon (12g) sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract (optional)

For the Orange Sauce:

• 1/4 cup (60g) unsalted butter
• 1/3 cup (70g) sugar
• Juice of 2 large oranges (about 1/2 cup)
• Zest of 1 orange
• 1/4 cup (60ml) Grand Marnier or Cointreau (for flambé)
• Optional: 2 tablespoons freshly squeezed lemon juice

Let’s Talk Ingredients

1. Flour and Eggs: The backbone of any good crêpe. Use fresh eggs for a smooth batter that’s easy to work with.
2. Milk: Whole milk works best for rich, tender crêpes. You can swap for a dairy-free alternative, but it might slightly alter the texture.
3. Butter: Melted butter in the batter ensures a delicate, flavorful crêpe. A little extra for the pan keeps sticking at bay.
4. Sugar and Salt: The sugar adds a touch of sweetness, while the salt enhances all the flavors.
5. Vanilla Extract: Optional, but it gives the crêpes a warm, aromatic depth.
6. Oranges: Fresh juice and zest are key for a sauce that’s bright and zesty. Bonus points if you can find blood oranges for a vibrant twist.
7. Grand Marnier or Cointreau: These orange liqueurs bring complexity to the sauce and make the flambé moment shine. Substitute with rum if needed.

How to Make Crêpes Suzette

1. Make the Crêpe Batter

In a large mixing bowl, whisk the eggs, milk, melted butter, sugar, and salt until well combined. Gradually add the flour, whisking until smooth. Pro tip: if the batter has lumps, run it through a fine sieve or give it a quick blitz in a blender. Let the batter rest for 30 minutes – this relaxes the gluten and ensures tender crêpes.

2. Cook the Crêpes

Heat a non-stick skillet or crêpe pan over medium heat and brush it lightly with butter. Pour about 1/4 cup of batter into the pan, swirling to coat the bottom in a thin, even layer. Cook for 1-2 minutes, or until the edges begin to lift and the underside is golden. Flip (a confident wrist flick works, but a spatula is safer!) and cook the other side for 30 seconds. Transfer to a plate and repeat with the remaining batter, stacking the crêpes with parchment paper between each.

3. Prepare the Orange Sauce

In a large skillet or sauté pan, melt the butter over medium heat. Add the sugar and stir until it dissolves and the mixture turns golden. Stir in the orange juice, zest, and lemon juice (if using). Let the sauce simmer for 2-3 minutes until slightly thickened.

4. Assemble the Crêpes

Fold each crêpe into quarters (or roll them up, your call) and nestle them into the skillet with the sauce. Spoon the sauce over the crêpes to coat them generously. Cook gently for 1-2 minutes to warm through.

5. The Flambé Finale

Remove the pan from the heat and carefully add the Grand Marnier or Cointreau. Ignite the liqueur with a long match or lighter – stand back and enjoy the fiery spectacle! Gently swirl the pan until the flames subside.

Serving Suggestions

Serve Crêpes Suzette immediately, spooning extra sauce over the top.

Pair with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.

Feeling fancy? Add a sprinkle of toasted almonds or a few candied orange slices for garnish.

Tips for Success

• Rest the Batter: Don’t skip the resting period; it’s the secret to ultra-tender crêpes.
• Use Fresh Oranges: Bottled juice doesn’t cut it here. Freshly squeezed juice and zest make all the difference.
• Safety First: Flambéing is exciting, but keep flammable items (and eyebrows!) at a safe distance.
• Make Ahead: You can prepare the crêpes and sauce ahead of time. Just reheat the sauce gently before assembling.

Crêpes Suzette Recipe

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