Crepe SuzetteCourse: DessertCuisine: FrenchDifficulty: Medium
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.
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
- 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