CREPE SUZETTE RECIPE & HISTORY - all you need to know!
Author: 
Recipe type: Dessert
Cuisine: French
Prep time: 
Total time: 
Serves: 8
 
Ingredients
  • 8 Crepes (click here for the recipe)
  • 5.5 tbsp (80 g) unsalted butter
  • 2 organic oranges
  • 2/3 cup (140 ml) Grand Marnier (alternatively Cognac)
  • 1/2 cup (100 g) sugar
  • 2 tbsp sugar powder
Instructions
  1. BASIC CREPESBefore to prepare the Suzette Sauce, you need to make the basic Crepes,click here for the recipe! It is possible to cook the Crepes and the sauce the day before. In this way, preparing Crepe Suzette will be very easy and fast, particularly if you are serving a brunch or a post-dinner dessert: just torch the crepe into the sauce and bring them to the table!
  2. ORANGE ZESTS AND JUICEPeel the outer colorful skin of 1 orange and reduce the skins into zests; discard any white part or the sauce will be bitter. Now squeeze the juice of 2 oranges, then sift it and pour in a glass.
  3. SUZETTE SAUCEPour the butter into a saucepan along with sugar. Now place the pan over medium heat and stir constantly until the butter melt and create a consistent cream with the sugar. Keep cooking until the cream starts to become brown. After that, add the orange juice into the pan and continue cooking until the sugar is completely liquefied, stirring occasionally. Finally, raise the flame and pour ⅓ cup of Grand Marnier or Cognac. Let the alcohol vapors evaporate, then add the orange zests and cook a couple of minutes more.
  4. CREPES SUZETTENow, make or reheat the crepes, then brush the Crepes with a little amount of Suzette sauce and close them bending into triangles. After that, place the crepes into the Suzette sauce, and place again the pan over high heat.At this point, this is the moment for Gran Marnier. The flambe technique is not easy for an inexperienced chef, so proceed with caution or consider to avoid this step. If you feel confident, pour the liquor and set on fire with a Crème Brulee torch. To extinguish the fire, rise up the pan far from the heat, or wait the alcoholic vapors evaporate.Serve the Crepe Suzette immediately, optionally powdered with sugar powder.
Recipe by philosokitchen at https://philosokitchen.com/crepes-suzette-recipe-history/