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Crepe Suzette
Created by: Howcan Team
Ingredients
- For the crepes:
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons melted butter
- For the sauce:
- 1/2 cup unsalted butter
- 1/2 cup white sugar
- 1/2 cup orange juice
- Zest of 1 orange
- Zest of 1 lemon
- 2 tablespoons Grand Marnier or Cointreau
- 2 tablespoons brandy
Instructions
- In a blender, combine 1 cup of flour, 2 eggs, 1/2 cup of milk, 1/2 cup of water, 1/4 teaspoon of salt, and 2 tablespoons of melted butter. Blend until smooth.
- Heat a lightly oiled non-stick pan over medium heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
- Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
- In a large skillet, melt 1/2 cup of unsalted butter over medium heat. Stir in 1/2 cup of white sugar, 1/2 cup of orange juice, the zest of 1 orange, and the zest of 1 lemon. Cook and stir until the sugar is dissolved.
- Stir in 2 tablespoons of Grand Marnier or Cointreau and 2 tablespoons of brandy. Place a crepe in the skillet, coating both sides with the sauce. Fold the crepe into quarters and place on a warm plate.
- Repeat with remaining crepes, spooning the sauce over them. Serve immediately and enjoy!
Crepe Suzette is a classic French dessert that originated in the late 19th century. It is said to have been created by Henri Charpentier, a young assistant waiter serving the future King Edward VII of England. The dish consists of delicate crepes, folded or rolled and then drenched in a rich, buttery, orange-flavored sauce, typically flambéed with Grand Marnier or Cointreau. The dish gained popularity in the finest restaurants of Paris and has since become a beloved dessert worldwide. Today, the best versions of Crepe Suzette can be found in traditional French bistros and upscale restaurants, where skilled chefs expertly prepare and flambe the dish tableside for a dramatic presentation. The key to a perfect Crepe Suzette lies in the balance of flavors in the sauce, the texture of the crepes, and the precise flambe technique. For a unique twist, some chefs incorporate variations such as using different liqueurs or adding a touch of cinnamon or other spices to the sauce. Whether enjoyed in a renowned Parisian eatery or prepared at home, Crepe Suzette remains a timeless indulgence that captures the essence of French culinary elegance.
40 min
4 servings
320 calories
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