The Crepe suzette it’s a Sweet typical of French kitchen. Crepes based cooked on flambé in the feature suzette sauce with caramelized butterThe Orange juice and its peel and liquor Grand Marnier. A unique goodness from sublime scent and from citrus flavour! Which was born in France at the end of the 19th century For mistake of the chef Henry Charpentier ; that for I err, he spilled some liquor in crepes; that in contact with fire yes they inflamed ! Upon tasting they proved to be very good and so, it served her in the future equally King Edward VII. That even asked the encore! In short, the history teaches us : from the Tarte Tatin served upside down to make up for the mistake! to the Young Apprentice’s Chocolate Ganache, up to Kaiserschmarrn; That from errorsthey can come out of real wonders culinary! So I advise you to get to work and prepare it immediately Crepes Suzette recipe . With all mine Illustrated tricks with step by step photos; you will find all the authentic flavor of this French dessert in every bite like a real Café Parisien!
After trying different versions, the one I’m giving you is Original recipe of Crepe Suzette from my Patisserie manual French enriched by some secrets learned during my courses of pastry. a quick and easy preparationoce and it is precisely on speed that perfect success is based! It is essential to use a kitchen burner torch for flaming. In the procedure you will find all the suggestions! I find them perfect hot and steaming for a breakfast special as an alternative to the classic pancakes, to the super delicious French toast! and beloved Nutella Crepes. The Crepe Suzettes are exceptional even for one snack energy. Or serve as post meal desserti, maybe serve with dollops of whipped cream or a scoop of vanilla ice cream.
le Madeleine (the real French recipe for small tea cakes!)
Crepe suzette recipe
|Quantity for 4 – 5 pieces
For the Crepe dough:
For the Suzette Sauce:
How to make crepes suzette
First of all, prepare the base of the crepes following the procedure found in CREPES.
Then focus on the suzette sauce.
First of all, grate the zest of 3 oranges, taking care to create many thin threads of peel with the zest of half an orange, being careful not to remove the white part, which is the most bitter.
Then squeeze the juice from the oranges and filter it.
Finally, grate the lemon zest, squeeze the lemon juice and filter it through a sieve and add it to the orange juice:
When you have all the ingredients ready, fold the crepes into 4 parts, packing them into segments, as you can see from the photo below.
Finally, in a cast iron or steel pan which is the best for flaming, place the butter together with the sugar and all the grated peels and threads and melt over a low heat, stirring with a wooden spoon. Within 1 minute you will obtain a super fragrant caramelized butter.
At this point, add the citrus juice and cook the sauce over low heat for 2 minutes:
Finally, dip the packaged crepes in the orange sauce, placing them along the pan not against each other, but close to each other, so that they all get flavoured.
Finally, take the stamp and pour in the Grand Marnier liqueur previously heated on the stove.
At this point, hold a kitchen torch and flambé, setting the surface of the cracks on fire: the fire will rise, but don’t worry, this is how it should be.
Be careful when flaming: move your torso and face away from the burners and only reach out with your hand towards the pan. Remember that to turn off the flame just cover your pan with a lid. So it’s important to keep the lid handy.
At this point, set the crepes aside and let the sauce thicken on a high heat for 2 minutes, so that it becomes thicker, then place the crepes back in the pan and serve the Crepe suzette beautiful hot!
I advise you to spoil them immediately because they are at their best when hot. In any case, you can keep them in the fridge for the next day and return them to the heat by heating them with the fragrant sauce.
Also discover my entire collection of desserts to make!