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Crêpes Suzette
Created by: Howcan Team
Ingredients
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 3 tablespoons butter, melted
- 1/2 cup white sugar
- 1/4 cup orange juice
- Zest of 1 orange
- 1/4 cup Grand Marnier or Cointreau
- 2 tablespoons unsalted butter
Instructions
- In a large mixing bowl, whisk together 1 cup of flour and 2 eggs. Gradually add in 1/2 cup of milk and 1/2 cup of water, stirring to combine. Add 1/4 teaspoon of salt and 3 tablespoons of melted butter. Continue to whisk until the batter is smooth.
- Heat a lightly oiled non-stick pan over medium heat. Pour approximately 1/4 cup of batter into the pan, swirling to spread evenly. Cook for about 2 minutes, until the bottom is light brown. Flip and cook the other side for 1-2 minutes. Repeat with the remaining batter to make 8-10 crêpes.
- In a small saucepan, combine 1/2 cup of white sugar, 1/4 cup of orange juice, and the zest of 1 orange. Cook over medium heat, stirring constantly, until the sugar is dissolved. Stir in 1/4 cup of Grand Marnier or Cointreau and 2 tablespoons of unsalted butter. Continue to cook for 2-3 minutes until the sauce is smooth and slightly thickened.
- Fold each crêpe into quarters and place them in the saucepan with the orange sauce, coating them evenly. Allow the crêpes to warm in the sauce for 1-2 minutes.
- Carefully ignite the sauce with a long match or lighter, allowing the alcohol to burn off. Once the flames subside, transfer the crêpes to serving plates and spoon any remaining sauce over the top.
- Serve the Crêpes Suzette immediately and enjoy!
Crêpes Suzette is a classic French dessert that originated in the late 19th century. The dish is said to have been created by Henri Charpentier, a young assistant waiter, who accidentally set a dessert on fire while preparing it for the Prince of Wales. The dish consists of delicate crêpes, folded or rolled and then sautéed in a sauce made from caramelized sugar, butter, orange juice, and orange zest, and typically flambéed with orange liqueur. The dish gained popularity in Parisian restaurants and quickly became a symbol of French culinary elegance. Today, the best versions of Crêpes Suzette can be found in traditional French restaurants, particularly in Paris and the French Riviera. The key to a perfect Crêpes Suzette lies in the balance of flavors and the precise technique of flambéing the dish to create a caramelized, citrus-infused sauce. While the traditional method of preparing Crêpes Suzette involves flambéing the dish tableside, there are alternative methods for achieving the same caramelized, citrusy flavors without the flamboyant presentation. This includes simmering the sauce to reduce it to a thick, glossy consistency before pouring it over the crêpes. Whether prepared traditionally or with a modern twist, Crêpes Suzette remains a timeless and indulgent treat that continues to delight diners around the world.
30 min
4 servings
320 calories
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