Crêpes Suzette Recipe
Delicate crêpes soaked in warm orange butter sauce and flambéed for a touch of theatre. Try it with the new addition to our Culinaria Collection, a delightful and very sophisticated Natural Sweet Chenin Blanc!
Serves: 4
Preparation time: 15 minutes (plus 30 minutes resting)
Cooking time: 25 minutes Level: Moderate
Ingredients:
Crêpes 100 g cake flour
½ tsp (2,5 ml) salt 175 ml milk 75 ml water 3 large eggs 1 egg yolk 25 g clarified butter, melted or 1 Tbsp (15 ml) neutral oil
Suzette Sauce
1 C (250 ml) freshly squeezed orange juice finely grated zest of 1 orange 140 g unsalted butter ⅓ C (80 ml) castor sugar ⅓ C (80 ml) Grand Marnier, Cointreau or Triple Sec
To Serve
Vanilla ice cream (optional)
Candied orange peel (optional)
Method:
Crêpes Place the flour and salt in a mixing bowl. In a separate jug, whisk together the milk, water, eggs and yolk. Gradually whisk the wet ingredients into the dry until smooth. Stir in the melted butter or oil. Cover and allow to rest for 30 minutes at room temperature.
Heat a lightly greased non-stick crêpe pan over medium heat. Pour in just enough batter to coat the base, swirling to spread thinly. Cook for about 1 minute, then flip, and cook the other side for 30 seconds. Stack cooked crêpes on a plate and cover with a clean cloth. Repeat to make ±10 crêpes.
Suzette Sauce Add the orange juice, zest, butter and sugar to a large frying pan or sauté pan. Bring to a gentle simmer and cook for 2–3 minutes, stirring, until the butter melts and the sauce becomes slightly syrupy. Stir in the orange liqueur and simmer for a further minute.
Fold each crêpe into quarters and gently lay them into the warm sauce, spooning the sauce over the top. Simmer for 1–2 minutes to absorb the flavour.
For a dramatic finish, warm an extra splash of liqueur in a small pan or ladle. Carefully ignite with a long match or gas lighter and pour over the crêpes to flambé. Let the flames subside before serving. Serve immediately, spooning crepes and sauce onto each plate. Top with vanilla ice cream and candied orange peel and serve.
Delicate crêpes soaked in warm orange butter sauce and flambéed for a touch of theatre. Try it with the new addition to our Culinaria Collection, a delightful and very sophisticated Natural Sweet Chenin Blanc!
Serves: 4
Preparation time: 15 minutes (plus 30 minutes resting)
Cooking time: 25 minutes Level: Moderate
Ingredients:
Crêpes 100 g cake flour
½ tsp (2,5 ml) salt 175 ml milk 75 ml water 3 large eggs 1 egg yolk 25 g clarified butter, melted or 1 Tbsp (15 ml) neutral oil
Suzette Sauce
1 C (250 ml) freshly squeezed orange juice finely grated zest of 1 orange 140 g unsalted butter ⅓ C (80 ml) castor sugar ⅓ C (80 ml) Grand Marnier, Cointreau or Triple Sec
To Serve
Vanilla ice cream (optional)
Candied orange peel (optional)
Method:
Crêpes Place the flour and salt in a mixing bowl. In a separate jug, whisk together the milk, water, eggs and yolk. Gradually whisk the wet ingredients into the dry until smooth. Stir in the melted butter or oil. Cover and allow to rest for 30 minutes at room temperature.
Heat a lightly greased non-stick crêpe pan over medium heat. Pour in just enough batter to coat the base, swirling to spread thinly. Cook for about 1 minute, then flip, and cook the other side for 30 seconds. Stack cooked crêpes on a plate and cover with a clean cloth. Repeat to make ±10 crêpes.
Suzette Sauce Add the orange juice, zest, butter and sugar to a large frying pan or sauté pan. Bring to a gentle simmer and cook for 2–3 minutes, stirring, until the butter melts and the sauce becomes slightly syrupy. Stir in the orange liqueur and simmer for a further minute.
Fold each crêpe into quarters and gently lay them into the warm sauce, spooning the sauce over the top. Simmer for 1–2 minutes to absorb the flavour.
For a dramatic finish, warm an extra splash of liqueur in a small pan or ladle. Carefully ignite with a long match or gas lighter and pour over the crêpes to flambé. Let the flames subside before serving. Serve immediately, spooning crepes and sauce onto each plate. Top with vanilla ice cream and candied orange peel and serve.
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