Crêpes Suzette recipe: simple, elegant and delicious

This recipe for crêpes suzette They are a delicious sweet crêpe, exquisitely filled with “beurre suzette” (butter suzette), an irresistibly smooth blend of butter, sugar, and refreshing mandarin or orange juice, enhanced with a touch of orange triple sec. This iconic dish can be flambéed with brandy, which gives it a visual spectacle and an even more intense flavour.

Although the crêpe suzette is recognised as originating in France, its creation is shrouded in mystery and debate. Most theories suggest that its invention was a lucky accident. It is said to have been one of the king's favourite dishes. Edward VII, which has led to speculation about its connection to the history of this classic crêpe.

In this article, we will see how to prepare this delicious crêpes suzette recipe so you can enjoy its exquisite flavor at home.

Recipe for 6 crêpes
Difficulty: Easy
Preparation time: 30min
Resting time: 2h
Cooking: 3min per crepe

Ingredients

Egg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1

Milk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 100ml

Melted butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 g

Orange liqueur . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2ml

Wheat flour . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 g

A little salt

Sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 g

Orange liqueur 35 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ml

Orange juice

Orange zest

Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 g

Sugar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25 g

Water . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 ml

How to make crêpes suzette

We started preparing the dough for crêpes suzette, which should rest for a few minutes, at least the time needed to make the orange and butter cream for the filling.

In a bowl, combine 60 ml of whole milk, 30 ml of water and 30 ml of orange juice. We mix these ingredients wellThen, add 1 egg yolk, 5 g of sugar and 1 teaspoon of orange liqueur. Using a whisk or a mixer, beat until you obtain a homogeneous mixture, and then sift 50 g of flour together with a pinch of salt.

We heat one non-stick frying pan either Crêpiere without letting it smoke. Pour a little batter into the pan and quickly turn it to cover the entire surface. When the crêpe suzette looks slightly cooked and the edges are dry (which happens almost immediately), carefully remove it using a silicone spatula, lift it up and turn it over.

Repeat this process with the rest of the batter, making sure that each crêpe is very thin. With this amount of batter, you should have six crêpes suzette. Once they have cooled, fold them in half twice.

For the filling for crêpes suzette, we clean one of the mandarins, grate the peel and squeeze the juice from both mandarins. If necessary, the mandarins can be replaced by an orange. We reserve the juice and the zest.

In a bowl, add half of the mandarin juice, a tablespoon of curaçao and a tablespoon of olive oil to the mixture. crepe batter.

We soften the butter until it has an ointment texture and add the rest of the juice, the curaçao and the olive oil. Also add the grated rind and the powdered sugar, mixing until obtaining a smooth cream.

To assemble the dish, we paint each crêpe suzette with the filling prepared minutes before and fold it into triangles. We heat the crêpes suzette again and place them in a bowl. Sprinkle with a little sugar, heat the Grand Marnier, we pour it over and flambé.

Tip to nail your crêpes suzette recipe

To obtain quality crêpes suzette, use A crepe maker can be a great help. This utensil features a T-shaped roller to spread the dough evenly and a spatula to flip the crêpes easily. The thickness of the crêpes is essential, as they must be very thin; in this particular recipe, this detail is almost an indispensable requirement. A thin dough will allow the sauce, which gives them a final boil before serving, to penetrate better inside, resulting in a juicier dessert.

If you don't make crêpes often, or if you have limited space and a limited budget, Crêpière de Castey They are an excellent alternative. These pans perform the same function and also allow you to obtain thin and delicious crêpes.