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Authentic Crêpes Suzette Recipe France, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
A true example of how the simplest dishes can become attractive if the presentation is done right, crêpes Suzette continues to amaze every time they get served. This French dessert is basically sweet pancakes drizzled with a sauce called beurre Suzette, made out of caramelized sugar and butter, orange or tangerine juice, and zest. The final touch is a sprinkle of liqueur — preferably Grand Marnier or Orange Curaçao — which is set on fire or flambéd in front of the guest right before serving. Since alcohol evaporates when ignited, the process leaves a thick, caramelized, mouth-watering sauce. The crêpes are usually served folded in quarters, following the tradition that the filled crêpes are served rolled or stacked, and the ones with a topping folded.
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Cooking tips
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crêpes
There are only two secrets to making the perfect crêpes: the first one is to reach an ideal, lump-free consistency that can be achieved only by persistent whisking, and the second one is pouring the pancake batter into a hot pan — the heavier, the better. The pancakes should be as thin as possible, and the butter should be changed immediately once it starts turning brown. -
sauce
The sauce is prepared on medium flame, so the sugar does not caramelize before flambéing. Mix it with a wooden spoon and try to have all the ingredients at room temperature. -
techniques
Whisk the crêpe batter by hand: most chefs prefer it to mixing with an electric mixer. If the batter is too dense, add milk rather than water, as the water may cause the crêpes to be chewy. -
serving
If you are inexperienced with flambéing, use a long match or uncooked spaghetti, which burns slower than wood and will help you keep your eyebrows and hair intact. Some chefs suggest adding vanilla ice cream or whipped cream to the side.
Recipe variations
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Classic Crêpes Suzette from Larousse Gastronomique
Ready in 2h 35minFeatured in The New Larousse Gastronomique cookbook, this recipe is a combination of the recipe for crêpe batter number 1 (in total, four different basic variations are listed), and a sauce based on Curaçao and mandarin orange juice and zest. The interesting thing about this recipe is that it does not suggest flambéing.
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Crêpes Suzette by Cyril Lignac
Ready in 1h 45minThe author of this recipe is a young French chef Cyril Lignac, a proud owner of one Michelin star, author of over 40 cookbooks, and a famous TV personality in France. His version is straightforward, insisting on only two things: picking organic fruit and flambéing the crêpes before serving. Lignac also suggests serving crêpes Suzette with vanilla ice cream.
Classic Crêpes Suzette from Larousse Gastronomique
PREP 1h 15min
COOK 20min
RESTING 1h
READY IN 2h 35min
Featured in The New Larousse Gastronomique cookbook, this recipe is a combination of the recipe for crêpe batter number 1 (in total, four different basic variations are listed), and a sauce based on Curaçao and mandarin orange juice and zest. The interesting thing about this recipe is that it does not suggest flambéing.
Ingredients
Classic Crêpes Suzette
CRÊPE BATTER
500g (1.1 lbs) flour, sifted
200g (7 oz) sugar
1 small pinch salt
1 vanilla pod (halved and seeds scraped out) or few drops vanilla essence
8 eggs
4 egg yolks
750 ml (3 cups + 4 tbsp) milk
2-3 tbsp Curaçao
2 mandarin oranges, juice
25g (2 tbsp) butter, melted and cooked until light brown
FOR THE SAUCE
50g (1/4 cup) sugar
50g (3 tbsp) butter
1 mandarin orange, juice
1 mandarin orange, zest
1 tbsp Curaçao
Preparation
1
Classic Crêpes Suzette
Step 1/5
To make the crêpe batter, mix the sifted flour, sugar, a small pinch of salt, and vanilla seeds. Then, one by one, add the whole eggs and the egg yolks. If you choose to use vanilla essence, add it after the eggs. The eggs should be added one by one, and the batter should be stirred with a wooden spoon until smooth. Lastly, add the milk, Curaçao, mandarin orange juice, and butter.
Step 2/5
Leave the batter to rest for at least one hour before baking the crêpes.
Step 3/5
Bake the crêpes in a hot frying pan on some butter or oil, for around one minute on each side.
Step 4/5
To prepare the sauce, cream butter with sugar. Then, add mandarin orange juice and zest and a tablespoon of Curaçao, and blend together with a spatula.
Step 5/5
Spread the filling over the crêpes. Fold them in quarters and serve hot.
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