frenchMain ingredients
Recipe
Ingredients
- 6 crepe(s)
- 30 g sugar
- 10 cl orange juice
- 50 g unsalted butter
- 5 cl Grand Marnier
- 1 orange(s)
- 4 cl vegetable oil
Instructions
- 1In a pan, melt the granulated sugar with the butter over medium heat, stirring constantly.
- 2Add the orange juice and let it reduce slightly.
- 3Once the sauce has thickened, remove it from the heat.
- 4Soak the crepes in the sauce one by one, fold them into quarters, and set them aside on a plate.
- 5Once all the crepes are soaked, put them back in the pan without overlapping.
- 6Add the zest of one orange.
- 7Put back over medium heat and flambé the crepes with the Grand Marnier.
- 8Serve immediately.
About this dish
Crêpes Suzette are a classic French dessert, delicately combining thin crêpes with a buttery sauce flavored with orange and Grand Marnier or Curaçao. After preparing the thin crêpes, a sauce made of sugar, butter, orange zest, freshly squeezed orange juice, and an orange liqueur is prepared separately. The crêpes are then coated or topped with this smooth sauce. The most spectacular element of the dish is the flambéing, where the liqueur is set alight, slightly caramelizing the sauce and intensifying its flavors. The exact origin of crêpes Suzette is debated, but its creation is often attributed to the famous French chef Auguste Escoffier at the end of the 19th century. These crêpes are synonymous with elegance and are often served in fine dining restaurants to end a refined meal.
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