Testy Crepe Suzette Recipe
The light and fluffy crepes with a citrus-infused sauce This Crepes Suzette Recipe makes a bubbly and enjoyable dessert that is suitable for both adults and children. Great for brunch, too this delicious French dessert is ideal for any event.
Crepes are delicate and thin French-style pancakes that are smooth that have crisp edges. In this recipe for crepes, Suzette combines soft homemade crepes with an intense and sweet orange-flavored syrup that adds some boozy flavor. Simple Crepes Suzette Recipe.
The source of the recipe and its name are not clear. Many believe it was accidentally made by Maitre of Monte Carlo’s Cafe de Paris in 1895 to honor The Prince of Wales. Some sources suggested that Monsieur Joseph, owner of Restaurant Marivaux, had created and named the recipe after French actor Suzanne Reichenberg in 1897.
Whatever the source the recipe for crepes Suzette is always a huge hit! If you’re looking for a different delicious brunch recipe that is boozy, you can try this Bloody Mary recipe and serve it alongside the recipe for my Avocado Toast recipe or Belgian waffles recipe.
What You Need To Make Crepe Suzette Recipe
Milk I suggest using full-fat or whole milk to give a deeper flavor to crepes.
Melted butter use butter that is not salted to make crepes, as they’re delicate and you don’t want to make them excessively salty. Also, make sure to melt the butter before you cook it to give it enough time to cool down to keep eggs from cooking within the crepe batter.
Orange -(HTML0) – to get the most flavor, make use of freshly squeezed Orange juice. Make sure that you zest your orange prior to because it will be difficult to do it after the juicer has been squeezed.
Flour All-purpose flour is great for forming crepes.
Orange liqueur I prefer Cointreau however, you could choose any other citrus-flavored liqueur.
How To Make Crepe Suzette Recipe
In a blender or a large bowl that has a whisk, mix the eggs, milk, water, and sugar. Add butter that has been melted as well as sugar, salt, and orange zest. Blend until the ingredients are well-combined approximately 15 seconds.
The blender should be running on medium speed, or while whisking, slowly add the flour until it is well-mixed for about 15 seconds. The batter should rest at room temperature, until it is slightly bubbly, approximately 20 minutes. Continue the sauce while the batter cools.
Make juice from the citrus.
In a large pot in a large skillet, bring the zest of an orange as well as the juice of the orange, sugar, and butter to a boil on moderate-high heat, stirring frequently. Then reduce the flame to low and add the orange liquor. Stir and simmer until the sauce becomes the sauce is syrupy. Reduce the heat so that you only maintain the temperature while you prepare the crepes.
Use a crepe pan to brush or a small skillet using butter that has been melted to heat at a medium-low temperature.
Pour about 1 cup batter, and then swirl to form an evenly layered. Cook in a quiet, uninhibited manner until golden and light about 1 to 2 minutes.
Flip the crepe over and cook until the crepe is golden and light brown, approximately 30 seconds. Take it off the pan. Make a fold and put them on a tray, or on a plate. Repeat the process with the rest of the batter, sprinkling the pan with butter that has melted in after making each crepe.
After cooking Once cooked, add all the crepes that have been folded to the sauce in orange. Cook at low heat in a quiet area until warm to your liking, around 3 minutes. Serve immediately, pouring the extra sauce over the crepes. Serve the crepes with Suzette and vanilla ice cream If you’d like.
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Top Tips For Making Crepe Suzette Recipe
- Set the temperature as you cook crepes so that you maintain the heat at a moderate-low level. The longer you keep using the pan you’ll notice more heat will hold and you might need to lower the heat to a lower level.
- If you don’t own a blender, you could mix the batter by hand. I would suggest slowly sifting all the ingredients into an egg mix and whisking it until it is all combined.
- Don’t skip chilling your crepe batter. It enhances the flavor of the batter and also allows the flour to fully hydrate. This also allows the flour’s gluten to relax, which means your crepes have a lighter and airy feel.
- It’s best if you lightly brushed the crepe pan with the crepe batter between every crepe since that’s how you can get those iconic crispy, buttery edges that crepes are famous for.
- If you don’t want to add ice cream to your crepe Suzette, simply add some from my homemade whipping cream instead. Official Website:www.allrecipes.com
Easy Crepe Suzette Recipe
All you require are only a handful of ingredients to prepare the Crepes Suzette dish. The perfect dessert to serve at any time, these fluffy crepes that are coated with Orange syrup are sure to steal the spotlight!
- Whisk or blender (see Notes)
- Small skillet
- Large skillet
- Tray or plate
- Whole milk 3/4 cups (180ml)
- 1/2 cup of cold water (120ml)
- 2 large eggs at room temperature
- 3 tablespoons butter unsalted melting, plus more to use for brushing
- 1 tablespoon of sugar granulated
- 1 teaspoon orange zest grated
- 1/8 teaspoon salt
- 1 cup all-purpose flour (120g)
- 2 teaspoons grated zest of orange
- Fresh orange juice, 3/4 cup (about 2 oranges/180ml)
- 1/2 cup butter that is unsalted (113g)
- 1/2 cup of granulated sugar (100g)
- 1/3 cup orange liqueur (80ml)
For the Crepe Batter:
Blender: mix the eggs, milk, water as well as the butter you have melted, sugar as well as orange zest, and salt. Blend until the ingredients are well-combined approximately 15 seconds.
When the blender is running on medium speed, slowly mix in the flour till well combined approximately 15 seconds. Allow the batter to remain at room temperature until it is slightly bubbly, around 20 minutes. Continue to cook the sauce as the butter cools.
For the Sauce:
In a large pot in a large skillet, bring the zest of an orange as well as the juice of the orange, sugar, and butter to a simmer over medium-high heat.
Stir frequently. Then reduce the flame to low and then stir in the orange liquor. Stir frequently, and simmer until the sauce is syrupy approximately 15 minutes. Reduce the heat to ensure that the mixture is warm.
For the Crepes:
Make a crepe pan or small pan with butter that has been melted and heat on medium-low. Add 1/4 cup batter and swirl to form a uniform layer. Cook in a quiet, uninhibited manner until golden brown in about 1 to 2 mins.
Turn the crepe carefully and cook until golden approximately 30 seconds. Remove the crepe from the skillet. Make a fold and place them on a tray or plate. Repeat with the rest of the batter, sprinkling it lightly with butter and the crepes.
For the Assembly:
After cooking Once cooked, add all the crepes that have been folded to the sauce in orange. Cook on a medium-low flame in a quiet area until warm through, around 3 minutes. Serve immediately by spooning additional sauce over the crepes. Dessert with vanilla Ice Cream If you’d like.
- Make adjustments to the temperature when cooking the crepes, making sure to keep the heat to medium-low. The longer you keep using the pan you’ll notice more heat will hold which is why you might have to lower the heat to a lower level.
- If you don’t own a blender, you could mix the batter by hand. I’d suggest slowly mixing all the ingredients into an egg mix and whisking it together.
- Don’t skip chilling the batter for crepes. It enhances the flavor of the batter as well as allows the flour to fully hydrate. The flour’s gluten sits, ensuring that your crepes have a lighter and airy feel.
- It is recommended that you lightly brushed the crepe pan with the crepe batter between every crepe because that’s how you can get those famous crepes with their crisp, buttery edges are famous for.
- If you don’t want to add ice cream to your crepes, Suzette, you can add a dollop of homemade whip cream instead.
Calories: 215kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 45mg | Potassium: 83mg | Fiber: 1g | Sugar: 14g | Vitamin A: 426IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg
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Crepe Suzette Recipe FAQ
Q.1 How do you make Suzette?
Make sure to bring orange juice as well as sugar along with Grand Marnier to a simmer in a large pot on medium heat. Stir until sugar has melted. Add butter one piece at a time, stirring until the butter is fully incorporated before adding another to the dish. Stir in salt. Continue simmering stirring sauce regularly until it becomes slightly thicker around 5 minutes.
Q.2 Why is it called Crepe Suzette?
The Prince was asked by the Prince to Herni what the name of the dessert was the dessert’s name, he replied: Crepe Princesse. However, at moment, the prince was able to alter the name to honor the young French noble dame who was sitting in his kitchen: Suzette!
Q.3 Who invented Crepe Suzette?
Henri Charpentier claims to have created crepes, Suzette, in 1895 while the 14-year-old was an assistant chef at Maitre of Monte Carlo’s Café in Paris. In his autobiography “Life a la Henri” the author recalls his service as the Prince of Wales and the future Prince of Wales, the future King Edward VII of the United Kingdom: “It was quite by …