This might be the most popular crepe of all crepe dishes! Crêpe Suzette is a French dessert made from the sauce of orange sauce, caramelized sugar, and butter. Definitely a good way to end a meal!
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 35 mins Cook : 5 mins Ready in : 40 mins Serves : 4
INGREDIENTS:
- Crepes
- 1 Large Egg
- 90ml Milk
- 75g Flour
- 25g Butter (melted)
- 15g Sugar
- ½ tsp Vanilla Extract
- 1 tbsp Liqueur: Cointreau, Grand Marnier or any orange liqueur (optional)
- Extra Butter (for coating the pan)
Orange Sauce
- 50g Butter
- 110ml Orange Juice
- Orange Zest (from 1 orange)
- Lemon Zest and Juice (from 1 lemon)
- 1½ tbsp Brandy, Cointreau or Grand Marnier (optional)
- ¼ cup of any liqueur (for flaming method)
DIRECTIONS:
For Crepes
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Mix the flour and the sugar together.
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Mix the rest of the ingredients in a separate bowl and pour it into the flour mixture. Using a hand whisk stir well until combined.
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Let the batter rest for at least 30 minutes*
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Alternative method: You may simply put all the ingredients into the blender and blend for 30 seconds or until you get a smooth batter.
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Heat a pan, melt in a knob of butter, pour in a ladle of the batter and swirl until the mixture coats the bottom of the pan.
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Once the top is set and the bottom crepe is a light brown colour, flip it with a spatula and let it cook for another 30 seconds or so.
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Slide the crepe off the pan onto a plateRepeat with the rest of the batter. Placing the crepes in between sheets of baking paper.
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You may store them in the refrigerator at this point for up to 2 days or freeze for 2 weeks.
For Sauce
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Heat a wide pan and melt in the butter.
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Add in the rest of the ingredients and bring to a boil.
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Add the crepes in one by one and fold it in the pan.
To Serve
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Place the 2 crepes on a serving plate.
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Warm the alcohol for 1 min over low heat. Set it alight with a long candle light.
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Pour the flaming alcohol over the crepes. Serve with vanilla ice cream.