Crêpes Suzette: A French Dessert with Flair
A touch of Parisian theater transforms simple crepes into a show-stopping dessert.
Introduction to Crêpes Suzette
Crêpes Suzette is a legendary French dessert that combines the simplicity of crêpes with the sophistication of a rich orange and butter sauce, concluding with a dramatic flambé presentation. This recipe is perfect for those looking to elevate their dessert course with a touch of elegance and a dash of drama.
Ingredients for Crêpes Suzette
For the Crêpes:
- 1 1/2 cups milk
- 1 cup all-purpose flour
- 2 Tbsp. salted butter, melted
- 2 Tbsp. sugar
- 1 Tbsp. orange liqueur (such as Grand Marnier)
- 1 tsp. vanilla extract
- 1/4 tsp. kosher salt
- 2 large eggs
- Vegetable oil, for the skillet
For the Sauce:
- 1/4 cup plus 2 tablespoons sugar
- Grated zest of 2 oranges, plus 1/2 cup fresh orange juice (from 2 to 3 oranges)
- 1/2 cup (1 stick) salted butter, at room temperature
- 1/4 cup orange liqueur (such as Grand Marnier)
Instructions for Crêpes Suzette
- Prepare the Crêpes: In a blender, pulse together the milk, flour, butter, sugar, orange liqueur, vanilla extract, kosher salt, and eggs until smooth. Transfer the batter to a medium bowl or pitcher; cover with plastic wrap and refrigerate for at least 1 hour and up to overnight.
- Cook the Crêpes: Use a paper towel to rub a thin coat of oil on an 8-inch nonstick skillet. Set the skillet over low heat. Whisk the crêpe batter, then pour 3 tablespoons of the batter into the pan, swirling it around to cover the surface. Cook until set, 1 to 2 minutes. Carefully lift the edge of the crêpe with a thin spatula and, using your fingers, flip it quickly. Cook the crêpe for about 1 minute more on the other side. Slide it out of the pan and stack on a plate. Repeat with the remaining batter, rubbing the pan with oil as needed.
- Fold the Crêpes: Carefully fold each crêpe into quarters (fold in half, then in half again).
- Prepare the Sauce: In a medium bowl, combine ¼ cup of the sugar and the orange zest. Using clean hands, rub the zest into the sugar to release the oils. Whisk in the orange juice.
- Simmer the Sauce: Transfer the orange juice mixture to a large stainless steel skillet. Add the butter and bring to a simmer over medium heat, stirring frequently, until well combined and slightly thickened, 2 to 3 minutes.
- Flambé the Crêpes: Working with 1 crêpe at a time, use 2 rubber spatulas to dip the folded crêpes into the sauce on both sides; transfer to a baking sheet. Carefully return the folded crêpes to the sauce and sprinkle with the remaining 2 tablespoons sugar. Turn off the heat and pour in the orange liqueur. Using a long-handled barbecue lighter, very carefully ignite the liqueur. Use a long-handled spoon to spoon the flaming sauce over the crêpes.
- Serve: Serve the crêpes with any extra sauce spooned over the top.
Origins and History of Crêpes Suzette
Crêpes Suzette is believed to have originated in the late 19th century at the Savoy Hotel in London, where chef Auguste Escoffier created the dish reportedly for the Prince of Wales, later King Edward VII. The story goes that the prince was dining with a group of friends, including a young woman named Suzette Reichenberg, who inspired the dish’s name.
Presenting Crêpes Suzette Tableside
Part of the allure of Crêpes Suzette lies in its dramatic presentation. Traditionally, the dish is prepared and flambéed tableside, adding a theatrical element to the dining experience. This practice not only enhances the visual appeal but also engages diners in the cooking process, making it a memorable experience.
Frequently Asked Questions (FAQs)
Q: What is the best type of orange liqueur to use in Crêpes Suzette?
A: Grand Marnier is the most traditional choice for Crêpes Suzette, offering a rich and complex orange flavor that complements the dish perfectly.
Q: Can I make Crêpes Suzette without flambéing?
A: While flambéing is a key element of the traditional Crêpes Suzette, you can still enjoy the dish without this step. Simply omit the igniting part and proceed to serve once the sauce is prepared.
Q: How do I store leftover crêpes?
A: Leftover crêpes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing them.
Conclusion
Crêpes Suzette is more than just a dessert; it’s a culinary experience that combines elegant presentation with delicious flavors. Whether you’re a seasoned chef or an adventurous cook, this recipe offers a unique opportunity to elevate your dinner parties with a touch of French flair.
References
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