Thursday, March 10, 2011

Crepe Suzette is burning!


On the recent half-a-teaspoon class I chose to make Crepe Suzette. I always liked the idea of this dessert. Incredibly light paper thin French crepes in orange sauce. Looks like the origins of the dish are disputed. My favorite legend about it says that the crepes bear the name of an actress. Suzette was rehearsing a scene where she had to eat crepes and her chef created these light crepes recipe for her.

Whatever the origin, the idea is really beautiful. First you make thin crepes on butter. Then you fold in each crepe some orange butter as well as some fresh orange. Finally you heat the crepes in orange sauce, pour Grand Marnier over them and flame it.

I made these crepes several times before and wasn't much impressed with the outcome. This time however I really liked the result, so I'm sharing Алена Спирина recipe I was following. I'm not saying this recipe is the correct one or an authentic one (I'm sure there are thousand opinions about the only true recipe for these crepes). So I'm just saying that I do like this one.

Crepe Suzette (recipe adapted from Алена Спирина)

makes around 8-10 crepes

For the crepes:
250 ml of milk
3 eggs
70 gr flour
25 gr sugar
zest from 1 orange
65 gr butter

For the stuffing:
50 gr butter
1 orange (zest and juice)
2 tbs sugar
1 tbs Grand Marnier or other orange liqueur
1 orange, filleted

For the sauce:
100 ml orange juice
1 orange zest
1 tbs brown sugar
Grand Marnier (for flambee)

To make the pancake butter whisk eggs with the sugar. Add the flour and whisk again till the texture is even. Pour in the milk, add the orange zest and whisk again. Set aside.


Now make the orange butter for the stuffing. Whisk together the butter (room temperature), sugar and orange zest till the mixture gets light and soft. Add the liqueur and 1-2 tbs orange juice. Whisk again and place in the fridge.


Before making the crepes melt the butter in a small pan and cook on medium heat till it turns brown and acquires nutty aroma. Make thin crepes on this butter. The easiest was is to use a nonstick crepe pan, but using an ordinary frying pan will also do.

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To stuff the crepes, put a piece of fresh orange and a tea spoon of orange butter into each crepe. Then fold the crepe in half and in half again to get the sector shape.

In a large pan make the sauce. Combine orange juice with zest and sugar and cook to reduce the sauce a bit. Add some butter to thicken the sauce. Place the folded crepes into the pan with the sauce. Pour the liqueur over them and light it. When the flame is gone immediately serve the crepes.

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They come out very flavorful and just melt in your mouth.

Related posts and pages:

Half-a-teaspoon pancake baking class
Crepes & Pancakes
French food

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