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Crepe Suzette

29 Feb

(makes 4 crepes, ideal for 2 people)
Crepe Suzette is without a doubt in my mind the best way to serve crepes. This classic french dessert is the perfect way to end a cosy dinner for 2 or 4 people. It is everything you would want in a hot dessert; its sweet, tangy and buttery at the same time.  Once you have tasted Crepe Suzette, you won’t forget the miracle of how the butter flavoured orange sauce is thoroughly soaked into the crepes without making them soggy. 
 

Ingredients

  1. Crepes (4)
  2. Oranges (3)
  3. Butter (50g)
  4. Cointreau
  5. Brandy
  6. Ice Cream (optional)

For this recipe, you will require 4 of the 8 crepes made according to my bouncy crepe recipe. Make the crepes first, up to a day ahead in time.

Preparation 

  1. Grate 1 flat t of orange zest. Don’t grate over the same part of the orange twice to avoid going too deep into the rind.
  2. Squeeze the juice from the 3 oranges using a manual orange juicer to extract as much of the pulp as you can. Break up big pieces of pulp with your fingers. You should end up with about 1 cup of juice.
  3. Melt 50g of salted butter in a pan over a slow flame and add 4T of sugar. Stir occasionally till the sugar has melted into the butter.
  4. Pour in the orange juice, add the zest and then turn up the heat. Reduce till half in volume.
  5. Bring the heat down again. Fold the crepes into quadrants and place them into the pan without overlapping each other – as shown below.
  6. As you are not flipping the crepes, every 15 seconds or so use a spoon to drench the orange sauce over the crepes to ensure each one is thoroughly soaked. If you find it difficult to reach the sauce with your spoon, tilt the pan.
  7. When the sauce begins to thicken, after about a minute, sprinkle on 3T Cointreau and 3T Brandy. Cook for a further 30 seconds and your Crepe Suzette is ready.   

Notes

  • To make this dish extra scrumptious, serve it with a scoop of vanilla ice cream. I haven’t shown this as it is difficult to photograph ice cream on hot crepes before it melts.
  • If you are cooking more than 4 crepes, use a second pan. You can’t stack the crepes in the pan.
  • If you want to make crispy decorative orange slices, cut out 2 thin circular slices after you halve the oranges but before your juice them. Sprinkle on 1 t of sugar on each and grill under a low flame for about 25 minutes.
  • The proper Crepe Suzette would of course use Grand Marnier, but I like Cointreau becuase it is drier.
  • If you wish to serve the crepes flambe style, heat the Cointreau and brandy in a metal ladel over an open flame. When the mixture is hot, tilt the ladel just enough for the liquor to catch fire. Pour this over the crepes at the dining table.
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Posted by on February 29, 2012 in Desserts, French, Recipe

 

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