(French thin pancakes with orange sauce)
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One of the most popular and well known crepe recipes, crêpes Suzette is a bewitching dessert of thin pancakes in a rich orange-butter sauce. It is a classic dessert in French restaurants, where it is often prepared tableside.
Just who Suzette was is not clear. There is a story she was a dinner companion of the future King Edward VII of England in Paris. The dessert was supposedly created in her presence and named in her honor.
Crêpes Suzette are a traditional dessert on the Christian feast of Candlemas on February 2, when pancake desserts are served.
6 to 8 servings
- Unsalted butter, softened -- 1/2 pound
- Orange zest -- from 2 oranges
- Orange juice -- 2/3 cup
- Sugar -- 1/2 cup
- Grand Marnier (optional) -- 1/4 cup
- Crepes -- 1 recipe
- Heat the butter and orange zest in a skillet or chafing dish over medium heat. Add the orange juice and sugar and whisk until the sugar is completely dissolved and the sauce is bubbling, 2 to 3 minutes. Stir in the Grand Marnier, if using, and simmer for another minute.
- Using tongs, dip a crepe into the orange sauce, then flip it over to cover both sides with sauce. Fold it into quarters and place it onto a warmed serving platter.
- Repeat with the remaining crepes and pour any remaining sauce over the crepes on the platter. Serve immediately.
Crêpes Suzette Variations
- Flaming the Sauce: For an especially dramatic presentation, you may want to flame the sauce. Heat the Grand Marnier and 3 tablespoons of Cognac in separate saucepan. Carefully tilt the saucepan and ignite it with a match. Pour the flaming liquor over the sauced crepes and serve with a flourish while still aflame.
- Garnish the crepes with orange sections if you like.
- You can substitute Benedictine, Cointreau or Triple Sec for the Grand Marnier. Brandy is a suitable substitute for Cognac.
- Top the crepes with a scoop of vanilla ice cream if you like.