Crepe Suzette

Crepe Suzette

Crepe Suzette

Recipe by GeeDeeCourse: DessertCuisine: FrenchDifficulty: Medium
Servings

2

servings
Prep time inc Making Crepes

30

minutes
Cooking time

20

minutes
Calories

867

kcal
Total time

50

minutes

Crêpe Suzette is a classic French dessert where thin pancakes and boozy orange sauce come together to make one of the most delicious desserts ever produced. 

Ingredients

  • 6 crepes see recipe

  • 3 oranges 1 segmented with all peel and pith removed. See the video below “How to segment an orange”

  • 100 g caster sugar

  • 100 g unsalted butter

  • 3 tbsp Grand Marnier or other orange liqueur

Directions

  • Prepare and make your crêpes,
  • Pile them individually between baking parchment ready for use
  • Take 2 oranges and using a Zester strip the zest into a pan of cold water.
  • Bring the pan to the boil for 30 seconds, drain and set aside.
  • Extract the juice from the 2 oranges, set aside
  • Segment the 3rd orange and set aside
  • Heat a wide, shallow, heavy-based pan(large enough to hold 6 folded crepes) over a medium heat, then add the butter and allow it to foam
  • Add the sugar and combine with the butter until it has dissolved and starts to caramelise to a golden syrup colour – approximately 1-2 minutes
  • Reduce the heat and add the blanched orange strips, orange juice and Grand Marnie.
  • Increase the heat to medium and allow the mixture to simmer for about 3/4 minutes, while it reduces, whisking occasionally to form your sauce.
  • Lay a crêpe gently in the hot sauce, and using kitchen tongs, fold in half, then fold in half again to make a triangular shape, then move it to the edge of the pan.
  • Repeat for all the crêpes, making sure they are covered in orange sauce.
  • You can place them lapping each other if you don’t have enough room, it’s just to keep them warm while you complete all the crêpes.
  • Once all the crepes have been folded, divide the crêpes between 2 plates, overlapping them on each plate.
  • Add the orange segments to the remaining sauce in the pan and quickly warm through
  • Spoon the segments and sauce over each portion equally.
  • Serve with a scoop of vanilla ice cream

Recipe Video

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