Crepes Suzette is a classic French dessert that features delicate crepes served with a sweet and tangy orange sauce. This elegant dish is often flambéed for a dramatic presentation. Here’s a recipe for Crepes Suzette:
Ingredients:
For the Crepes:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
For the Orange Sauce:
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup fresh orange juice
- Zest of one orange
- 2 tablespoons orange liqueur (e.g., Grand Marnier or Cointreau)
- 1/4 cup brandy or cognac (for flambéing)
- Orange segments and mint leaves for garnish (optional)
Instructions:
For the Crepes:
1. Prepare Batter:
– In a blender, combine the flour, eggs, milk, melted butter, sugar, and salt. Blend until smooth.
2. Rest the Batter:
– Let the batter rest for at least 30 minutes to allow the gluten to relax.
3. Cook Crepes:
– Heat a non-stick skillet or crepe pan over medium heat. Pour a small amount of batter into the pan, swirling it around to coat the bottom thinly. Cook for about 1-2 minutes on each side or until lightly golden. Repeat until all the batter is used.
For the Orange Sauce:
1. Prepare Orange Sauce:
– In a saucepan over medium heat, melt the butter. Add the sugar and stir until it dissolves.
2. Add Orange Juice and Zest:
– Pour in the fresh orange juice and add the orange zest. Stir well to combine.
3. Flambé the Sauce:
– Carefully add the orange liqueur to the sauce. Warm it for a minute, then tilt the pan slightly to ignite the alcohol with a long lighter. Allow it to flame and burn off the alcohol.
4. Assemble Crepes:
– Place a crepe in the pan with the orange sauce, folding it into quarters. Repeat with the remaining crepes.
5. Serve:
– Arrange the folded crepes on serving plates. Pour the orange sauce over the crepes.
6. Garnish (Optional):
– Garnish with orange segments and mint leaves if desired.
7. Flambé (Optional):
– If you want to add a dramatic touch, you can flambé the crepes. Heat the brandy or cognac in a separate pan, ignite it with a long lighter, and pour it over the crepes. Be cautious and ensure safety while handling flames.
8. Enjoy:
– Serve Crepes Suzette immediately while warm. Enjoy this delightful French dessert!
Crepes Suzette is not only delicious but also a visually stunning dish that can be a showstopper at any dinner party. Remember to exercise caution when working with open flames during the flambéing process.
