Recipe for a French Classic Crêpes Suzette
David Scott Allen · Dessert · Flans, Puddings · Provencal Recipes · TasteAlways sure to draw a crowd with its “flambé-ant” presentation, or culinary pyromania as David likes to refer to it, Crêpes Suzette is definitely worth the effort to wow your guests with your dessert finale. David’s rendition certainly keeps to that standard…
Crêpes Suzette
An entertaining flambé dessert of crêpes served with a sweet and zesty citrus beurre sauce.
Ingredients
Crêpes
- 3/4 cup flour
- 2 large eggs
- 1/2 cup milk, whole
- 1 tbsp unsalted butter melted
- pinch salt
- 1/2 tsp sugar
- 1/8 cup cold water
- 2 tbsp light oil
Beurre Suzette
- 1 tbsp butter melted for the pan
- 6 tbsp unsalted butter softened
- 1/2 cup sugar
- 1 tbsp finely grated orange zest
- 1/3 cup orange freshly juiced about 1 orange
- 1/2 cup Cognac
Instructions
Crêpes
- Combine the flour, eggs, 1/4 cup of the milk, the tablespoon of melted butter, salt, and sugar in a bowl, then whisk to combine.
- Add the remaining milk, the cold water, and the oil. Stir well.
- Heat a 7-inch nonstick skillet and lightly butter it (for the first crêpe only) with a teaspoon of butter.
- Pour about 3 tablespoons of the batter into one side of the skillet, then immediately tilt the skillet, shaking it at the same time, to make it coat the entire bottom of the pan.
- Cook over medium-high heat for about 30-45 seconds, until lightly browned.
- To flip, lift an edge of the crêpe with your fingers or a fork, grab it between your thumb and forefinger and turn it over.
- Cook for about 15-30 seconds on the other side, then transfer to a plate.
- Repeat with the remaining batter, stacking the crêpes golden side up (you should have 9). These may be made in advance.
Beurre Suzette
- For the sauce, place the butter, sugar, zest, and juice in a skillet.
- Cook over medium-high heat until the sauce begins to caramelize, about 4 minutes; the foaming will stop, and large, glossy bubbles will appear.
- Pour in the Cognac and carefully ignite with a long match.
- While the alcohol burns off, fold the crêpes into quarters, golden side out, to create a fan shape.
- Dip each crêpe into the orange butter sauce and serve 3 per person, with a couple of spoonfuls of sauce.
Notes
If there is too much sauce, resist the temptation to use it up; smothering the crêpes is not an improvement. Eat it later when no one is looking.
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1 Comment
It saddens me that this dessert has gone by the wayside, and I am doing my best to reenergize its magic. Definitely easy to make, and such a delight for anyone who tastes it!