Crêpes Suzettes

Name: Crêpes Suzettes
Prep time: 30 min
Total time: 60 min
Yield: 8
Ingredients: 75 g white flour; 1 pinch salt; 1 ½ dl milk; ½ dl sparkling mineral water; 2 fresh eggs; 25 g butter; clarified butter; 60 g sugar; 2 tbsp water; 1 tbsp butter; 2 organic oranges; 3 tbsp orange liqueur; 2 oranges; 2 tbsp cognac

desserts Baking sweet New Year's Eve

Total: 1 hr | Active: 30 min.

vegetarian

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Introduce this French classic to your kitchen! Legend has it that this dessert originated in Café de Paris in Monte Carlo. While on holiday, King Edward VII is said to have named the dish after one of his guests, a beautiful seamstress called Suzette. This dessert can also be royally enjoyed at home. All you need is a little patience for the crêpes, a watchful eye for the caramel and nimble fingers for the flambéeing.

Recommended by:
FOOBY Team

Ingredients

for 8 pieces

Batter
75 g	white flour
1 pinch	salt
1 ½ dl	milk
½ dl	sparkling mineral water
2	fresh eggs
25 g	butter, melted, left to cool

To cook the crêpes
	clarified butter for frying

Orange sauce
60 g	sugar
2 tbsp	water
1 tbsp	butter
2	organic oranges, zest peeled with a zester, all of the juice
3 tbsp	orange liqueur (e.g. Grand Marnier)
2	oranges, segmented
2 tbsp	cognac

How it's done

Batter

Mix the flour and salt in a bowl, create a well in the middle. Whisk together the milk, water, eggs and butter. Gradually pour the liquid into the well while stirring with a whisk, continue to whisk until the batter is smooth. Cover and leave to stand at room temperature for approx. 30 mins.

To cook the crêpes

Heat a little clarified butter in a non-stick frying pan. Pour enough batter into the pan to thinly cover the base. Reduce the heat. Once the underside is cooked and separates from the pan, turn the crêpe, finish cooking, cover and keep warm. Repeat these steps with the remaining batter.

Orange sauce

Boil the sugar and water in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the butter, orange zest and juice along with the liqueur, reduce to a syrupy consistency. Add the crêpes one after the other, fold each twice. Top with the orange segments, pour the cognac over the top, flambée (with the extractor fan turned off).

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