Recipes, Desserts

Crêpes Suzette

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Crêpes Suzette

For 10-12 crêpes

Difficulty : medium

Price : affordable

Preparation time: 45 min

Ingredients

For the crêpe batter

  • 250 g of flour
  • 1 pinch of salt
  • 50 g of sugar
  • 3 eggs
  • 450 ml of milk
  • 1 tablespoon of vanilla flavoring
  • 50 g of melted butter

For the Suzette sauce

  • 100 g of sugar
  • 65 g of butter
  • Juice of 2 oranges
  • Juice of 1 lemon
  • Zest of 1 orange

Ustensils

Preparing the crêpe batter

Mix the flour, sugar, and salt in a bowl.

Add the eggs and whisk gently.

Gradually pour in the milk while whisking to avoid lumps.

Add the melted butter and vanilla.

Let the batter rest for 30 minutes.

Cook the crêpes

Heat the pan with a little butter.

Pour a ladle of batter and spread it by tilting the pan.

When the edges lift, flip the crêpe.

Suzette Sauce

Melt the sugar over medium heat until you get a light caramel.

Add the butter and mix gently.

Finishing

Fold the crêpes into quarters.

Place them in the hot sauce.

Turn them over gently to coat them well.

At the end of cooking, transfer the caramel to a bowl, then add the orange juice and zest to pour over the crêpes.

Serve immediately.

TIPS

Equipment Tip:

A steel pan requires some precautions to reveal its full potential:

- During the first uses, the pan’s seasoning isn’t optimal (see here how to season it). It is therefore necessary to add fat every 4 to 5 crêpes to prevent them from sticking.

- You can flambé a Suzette sauce with orange in a steel pan. However, it is not recommended to simmer acidic preparations in it, as this could alter the flavor of the food.

- Remember to wait until the crêpes lift on their own before flipping them: patience is key to achieving a nice caramelization.

Recipe Tips:

- Only use the orange part of the zest (the white part is bitter).

- If you want to flambé your crêpes, prefer a mix of Grand Marnier and cognac or Grand Marnier and dark rum. The flame will be more even and the aromas will stay intact. Avoid flambéing for too long to prevent burning the orange notes.

- For the crêpe batter, replace a small part of the milk with freshly squeezed orange juice and add a pinch of fine salt. The batter will be more flavorful and the crêpes more tender.

A recipe by : 

Amel, Ma Vie Caramel
Instagram

My name is Amel, better known on Instagram as Ma Vie Caramel.

I’ve been passionate about pastry since 2017, the year I created my Instagram account and a few years later, my blog www.maviecaramel.fr.

I love sharing my passion with enthusiasm and authenticity through photography and video.

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