Crêpes Suzette
Easy - 40 Min
- style Type of dish : Snack
- poll Difficulty: Easy
- access_time Preparation time: 40 min
- timer Cooking time: 20 min
- place Region: France
- euro_symbol Cost: €18.47
Recipe suggested by Maison Perrotte. Thank you very much!
The origins of crêpe Suzette
The crêpe Suzette is an emblematic recipe of French gastronomy. Its origin is the subject of several theories:
- Accidental creation by chef Auguste Escoffier: One of the most widespread stories has it that the recipe was invented in the late 19ᵉ century in a top French restaurant. Auguste Escoffier, a famous chef, is said to have created the dessert as a tribute to a customer named "Suzette".
- A tribute to theater and an actress: Other accounts attribute this recipe to Henri Charpentier, an apprentice chef, who created it in 1895 for the Prince of Wales, the future King Edward VII of England. The Prince was accompanied by a young woman named Suzette.
- Provençal inspiration: The citrus zest and use of Grand Marnier could also indicate Mediterranean or Provençal roots.
Why are crêpes Suzette flambéed?
Flambéing is as much a spectacle as it is a means of sublimating flavors. The alcohol burns, leaving a delicate aroma in the sauce, and adds an elegant, sophisticated touch to the dessert.
This dessert remains a true icon, appreciated for its blend of citrus fruits, caramelized sugar and light notes of alcohol, perfect for lovers of refined pastry.
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Ingredients
(12 thin pancakes)
For pancakes:
- 250 g flour
- 3 eggs
- 50 cl milk
- 2 tbsp. sugar
- 1 pinch salt
- 50 g melted butter (+ a little for the pan)
- 1 tablespoon Grand Marnier (optional)
For the Suzette sauce :
- 100 g soft butter
- 100 g caster sugar or 2-3 tablespoons Maison Perrotte jam (e.g. bitter orange or tangerine)
- Juice of 2 oranges
- Zest of one orange (untreated)
- Juice of one lemon
- 5 cl Grand Marnier or Cointreau 5 cl cognac (for flambéing)
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Preparation
Prepare the pancake batter:
- In a bowl, sift the flour and add the sugar and salt.
- Make a well, break the eggs into the center, and mix gradually, adding the milk to avoid lumps.
- Add the melted butter and, if desired, the Grand Marnier.
- Leave the dough to rest for 30 minutes.
- Cook the crêpes in a hot, lightly buttered frying pan. Set aside.
Prepare the Suzette sauce:
- Melt the butter in a large frying pan over medium heat.
- Add the sugar and allow to melt to a lightly caramelized consistency.
- Stir in the orange juice, lemon juice and zest.
- Mix well to obtain a smooth sauce. Pour in the Grand Marnier and heat gently.
Coating the pancakes:
- Fold each crepe into quarters (in the shape of a triangle).
- Place them in the pan with the sauce, coating them well.
- Heat for a few minutes.
Flaming the pancakes:
- Off the heat, pour the cognac over the pancakes.
- Set alight with a long match or lighter (make sure you don't stand over the pan).
- Let the flames die down naturally.
Create a variant flambé with Maison Perrotte jams
Heat a spoonful of jam with the Grand Marnier in a small saucepan before flambéing.
This will intensify the sauce's flavours and add a unique signature to the recipe.
Chef's tip
- For an even more gourmet version, serve crêpes Suzette with a scoop of vanilla ice cream or a light whipped cream.
- If you don't have Grand Marnier, another flavored spirit (such as amber rum) may be suitable.
| Suggestions | Quantity | Price |
|---|---|---|
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|
9,00 € | |
| Breaking Palermo Mandarin - 210g |
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9,47 € |
