Even if you haven't ever had Crepe Suzette, you've almost certainly heard of this popular crepe dish. The majority of us have probably watched a scene from a movie or television show in which the waiter in a high-class restaurant prepares them at the table with a flourish of liqueur and flame.
Possibly by far the most fascinating thing about the original crepe Suzette recipe is the fact that it was an accident :)! In 1895, a waiter at a posh restaurant in Paris was prepping their signature dessert for the Prince of Wales. A burning chafing dish was on his cart as he worked and he accidentally caught the liqueurs he was going to make use of inside the dessert on fire. Instead of throwing it away, he took a taste and found it was delectable. The Prince was also impressed and insisted this new dish be named for the young lady who accompanied him - therefore the name, Crepes Suzette.
Fair warning to all who plan to attempt this culinary adventure: a crepe Suzette recipe is not very simple. It requires generating the crepes and the sauce, then mixing the two and performing the perfect flamb. Generating the crepes will be the uncomplicated part.
Ingredients for Crepes Suzette (makes about 15 crepes)
2 cups of flour, 2-1 cups of whole milk, 4 eggs, 2 teaspoons of melted butter, salt, vanilla extract (optional), vegetable oil
Directions for Crepes
1. Sift the flour into a big bowl and mix in a pinch of salt.
2. Create a "crater" using the back of a huge spoon and crack the eggs into this crater.
3. Gradually pull the flour into the crater with a whisk until the eggs and flour are mixed nicely.
4. Slowly add the milk, whisking properly between every bit of milk added.
5. Continue to stir the batter until it looks bubbly on top.
6. Stir in the melted butter along with a few drops of vanilla.
To make the crepes:
1. Put a little amount of vegetable oil on a paper towel and wipe the bottom of the crepe pan. (You will need to repeat this for every crepe.)
2. Heat the pan on medium high heat.
3. Drop about 3 tablespoons of crepe batter in to the pan and swirl the pan so that the batter spreads out evenly over the bottom.
4. Cook for about 1 minute, and after that flip the crepe to cook the other side for 30 seconds.
Repeat this approach for every crepe. NOTE: The initial one or two crepes might end up becoming "throw-aways" while you find the appropriate temperature for the pan.
Ingredients for Crepe Suzette Sauce
This recipe is adequate for 8 crepes. As an alternative to doubling the recipe, it's recommended to make two separate batches.
1 orange rind, shredded*, 3 cup sugar, 5 ounces of butter at room temperature, 1 cup Grand Marnier liqueur**, 1 cup Cognac
*You can use a cheese grater to shred the rind while still on the orange. **You can use a different orange liqueur like Cointreau.
Directions for Saucing the Crepes
Just before beginning these steps, simmer a pot of water (make sure it isn't boiling). Put a plate on top of the simmering pot.
1. Stir the orange rind and butter together.
2. Melt about 1 teaspoon of this mixture in a pan over medium heat.
3. Put one crepe in the pan and heat for 30 seconds on each side.
4. Sprinkle sugar on the crepe after which fold it in half and the half once more to form a triangle.
5. Put the completed crepe on the plate over the simmering water.
When all of the crepes are done you're ready for the true test - the flamb.
1. Combine the liqueurs and heat them in a saucepan just until the liquid starts to bubble. Don't bring to a total boil or the alcohol will burn off.
2. Put every crepe on a serving plate.
3. Drizzle about 2 tablespoons of the liqueur mixture over a crepe and light the fumes around the edges instantly in order that the crepe will not soak up the liqueur. Use long matches or perhaps a long barbeque lighter.
4. Let the crepe cook till the flame disappears on its own and serve it immediately.
Crepe Suzette Variations
A true flamb is carried out in a chafing dish, huge skillet, or even a pan produced particularly for flambing. You could use one of these and transfer the crepes to serving plates following the flame has gone out.
Possibly by far the most fascinating thing about the original crepe Suzette recipe is the fact that it was an accident :)! In 1895, a waiter at a posh restaurant in Paris was prepping their signature dessert for the Prince of Wales. A burning chafing dish was on his cart as he worked and he accidentally caught the liqueurs he was going to make use of inside the dessert on fire. Instead of throwing it away, he took a taste and found it was delectable. The Prince was also impressed and insisted this new dish be named for the young lady who accompanied him - therefore the name, Crepes Suzette.
Fair warning to all who plan to attempt this culinary adventure: a crepe Suzette recipe is not very simple. It requires generating the crepes and the sauce, then mixing the two and performing the perfect flamb. Generating the crepes will be the uncomplicated part.
Ingredients for Crepes Suzette (makes about 15 crepes)
2 cups of flour, 2-1 cups of whole milk, 4 eggs, 2 teaspoons of melted butter, salt, vanilla extract (optional), vegetable oil
Directions for Crepes
1. Sift the flour into a big bowl and mix in a pinch of salt.
2. Create a "crater" using the back of a huge spoon and crack the eggs into this crater.
3. Gradually pull the flour into the crater with a whisk until the eggs and flour are mixed nicely.
4. Slowly add the milk, whisking properly between every bit of milk added.
5. Continue to stir the batter until it looks bubbly on top.
6. Stir in the melted butter along with a few drops of vanilla.
To make the crepes:
1. Put a little amount of vegetable oil on a paper towel and wipe the bottom of the crepe pan. (You will need to repeat this for every crepe.)
2. Heat the pan on medium high heat.
3. Drop about 3 tablespoons of crepe batter in to the pan and swirl the pan so that the batter spreads out evenly over the bottom.
4. Cook for about 1 minute, and after that flip the crepe to cook the other side for 30 seconds.
Repeat this approach for every crepe. NOTE: The initial one or two crepes might end up becoming "throw-aways" while you find the appropriate temperature for the pan.
Ingredients for Crepe Suzette Sauce
This recipe is adequate for 8 crepes. As an alternative to doubling the recipe, it's recommended to make two separate batches.
1 orange rind, shredded*, 3 cup sugar, 5 ounces of butter at room temperature, 1 cup Grand Marnier liqueur**, 1 cup Cognac
*You can use a cheese grater to shred the rind while still on the orange. **You can use a different orange liqueur like Cointreau.
Directions for Saucing the Crepes
Just before beginning these steps, simmer a pot of water (make sure it isn't boiling). Put a plate on top of the simmering pot.
1. Stir the orange rind and butter together.
2. Melt about 1 teaspoon of this mixture in a pan over medium heat.
3. Put one crepe in the pan and heat for 30 seconds on each side.
4. Sprinkle sugar on the crepe after which fold it in half and the half once more to form a triangle.
5. Put the completed crepe on the plate over the simmering water.
When all of the crepes are done you're ready for the true test - the flamb.
1. Combine the liqueurs and heat them in a saucepan just until the liquid starts to bubble. Don't bring to a total boil or the alcohol will burn off.
2. Put every crepe on a serving plate.
3. Drizzle about 2 tablespoons of the liqueur mixture over a crepe and light the fumes around the edges instantly in order that the crepe will not soak up the liqueur. Use long matches or perhaps a long barbeque lighter.
4. Let the crepe cook till the flame disappears on its own and serve it immediately.
Crepe Suzette Variations
A true flamb is carried out in a chafing dish, huge skillet, or even a pan produced particularly for flambing. You could use one of these and transfer the crepes to serving plates following the flame has gone out.
About the Author:
The author loves cooking pancakes and has a website devoted to it. You'll be able to find recipes like crepe suzette recipe among others. For more of these recipes, check out pancake recipe.
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