An outstanding classic of French gastronomy, Crêpes Suzette is a simple, yet elegant dessert. It offers an exceptional orange-flavored sauce over simple crepes. Delectable flavor and refined presentation make it perfect.
Crepes Suzette

Crepes Suzette
 
Author:
Recipe type: Dessert
Cuisine: French
Serves: 6
Ingredients
Crepe Batter:
  • 125 g flour (4.5 ounces, by weight)
  • 15 g granulated sugar (0.5 ounces)
  • 1 pinch salt
  • 2 eggs, large
  • 3 dl whole milk, boiled and cooled (5/8 pint)
  • 1 dl double (heavy) cream (3.5 fluid ounces)
  • 1 Tablespoon Curacao
  • clarified butter for the pan
Sauce:
  • 6 sugar lumps (sugar cubes)
  • 2 oranges
  • 180 g softened unsalted butter (6 ounces)
  • 180 g granulated sugar
  • 3 Tablespoons Curacao
Instructions
  1. THE BATTER: Put the flour, sugar and salt in a bowl and stir in the eggs, one at a time, with a wooden spatula. Pour in one-third of the milk and mix until smooth and homogenous. Stir in the cream, the rest of the milk and the Curacao, cover the bowl with a plate and leave the batter to stand at room temperature for at least 1 hour before cooking the crepes.
  2. COOKING THE CREPES: Brush the pan with clarified butter and heat it. Ladle in a little batter, tilt the pan to spread it thinly over the base and cook the crepe for about 1.5 minutes, then turn it over with a palette knife and cook for about 1.5 minutes more, until golden on both sides. Place the crepe on a plate and make more crepes in the same way: you should end up with 18 crepes!
  3. THE SAUCE: Rub the sugar lumps again the orange skin to absorb as much flavour as possible. With a wire whisk, work together the softened butter and sugar, then add the Curacao and sugar lumps.
  4. SERVING: Squeeze the orange juice into a pan, set over high heat and reduce by half. Bring the pan to the table, set it on a spirit stove - or a fondue heater - and beat the butter mixture into the orange juice, bringing the mixture to the boil. As soon as the sauce bubbles, lift one crepe at a time with a fork and spread it in the sauce, turn it over and fold into quarters. Repeat with all the crepes.
Notes
Be sure to properly fold the crepes in presentation. Some chefs fold them over in a rolling fashion, but the more elegant presentation is to fold them in half, then half again, placing several crepes slighly overlapping the others on the plate. Sauced then sprinkled with a little powdered sugar, and perhaps garnished with a small twisted slice of orange, they make a beautiful presentation.
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