Crepes are a regular treat over here, especially on the weekends, or holidays.
So how to gussy them up for a special dessert or anniversary brunch? Let’s Suzette them! Especially since it is citrus season right now, it’s a great time to pull out this recipe.
Crêpes Suzette
Where did this iconic crepe treat get its name. There are a few stories going around (there usually are) but…
“The most popular version places the origin of both namesake and dish firmly at one of the tables of the Café de Paris, in Monte Carlo. The story goes that in 1895, a 14-year-old Henri Charpentier – the French chef who went on to become chef to John D. Rockefeller – created the dessert as a happy accident for the Prince of Wales, while working in the kitchens of the renowned restaurant. The Prince loved the flambéed crêpe with its zesty sauce and encouraged Charpentier to name the dish after one of his dining guests, a young French girl called Suzette.” Credit to Crepe Cuisine.
Let’s Start with the Crepes
The crepes are just a classic crepe recipe, so you will love my go-to Pantry Staple, Classic Crepes to start out with. While you may only be feeding two or four with this special dish, I still suggest making the entire batch of crepes. The recipe is easily made gluten free using a gluten free cup for cup flour blend. Make sure the one you are using contains a binder of some sort, like xanthan gum. You will make the batter, let is set for a good 20 minutes to let the flour absorb the liquid. It shouldn’t be as thick as pancake batter, but it shouldn’t be too runny. Adjust with a bit more flour, or some milk.
Ideally you want to use a crepe pan. Most are between 8 and 10 inches in diameter. The sides are very low, making it very easy to slip the finished crepe out onto a plate. If needed, you can help them along with a small off-set spatula. Keep a bowl of melted butter or oil and a brush by your pan to brush the bottom of the pan before each crepe is made. Pour in about 3-4 tbsp depending on your pan and swirl it around off the heat. Let it set and in just a minute or so it will be ready to flip over. Again, that off-set spatula is your best tool- a regular spatula may tear the delicate nature of the batter. In no time it will be ready to transfer to a plate. Continue on till the batter is finished.
How to Store the Crepes
So now that you have made the entire batch, what next? To store long term in the freezer, place each crepe on a piece of wax paper and layer them on top of each other. I would put between four and six crepes in one freezer bag. Repeat till all are prepared. Just store in the freezer until the crepe craving hits, and remove what you need. Spend the time to make a full batch, so that you can pull some out the evening before you want to use them for some sort of brunch or dinner meal (usually just make a neutral flavoured crepe, so that they will be the most versatile) But for the crepes below, if you want to make a fresh batch, and flavour them with citrus zest, they will go with most any sweet filling or application.
Crêpes Suzette is All About the Sauce!
What makes Crêpes Suzette so special is the lovely sweet buttery nature of the citrus juice sauce that the crepes are soaked in before serving. It is a combination of butter, sugar, orange juice and orange zest. If you have a bar zester, this is the best way to get those lovely spirals of peel that will also cook in the sauce. A microplane will work, but the visuals just aren’t there. And if you are feeling extra special, your favourite orange scented liqueur like Grand Marnier or Cointreau can be added as well. If you are serving these to children, don’t worry the alcohol will burn off, but if the flavour is too strong, just cut back on the amount you use. But you can omit it, and the sauce will still be lovely. To give this sauce some punch, I think using Blood Oranges is just fabulous. Blood Orange juice has such a powerfully vibrant colour, and are the perfect sweet, just slightly tart flavour.
Melt the butter, add the sugar, stir till melted, and then add the orange zest and juice. Let them cook together over medium high heat till slightly reduced. The sauce shouldn’t be too thick yet. Add the liqueur if using and let it cook down for a minute. Then you will take each crepe (depending on the size, about three is good per person) and one at at time lay it into the sauce pan with the sauce. Let the crepe warm through and soak up some of the sauce. Transfer it to a platter and fold into quarters. Repeat with the remaining crepes you want to make. Once the crepes are finished soaking, reduce the sauce a little bit more to make a lovely sauce to pour over the finished crepes for serving. If you are bringing the sauce pan to the table, place the folded crepes back into the sauce, it makes for a lovely presentation.
What About Flaming These Crepes?
Often Crêpes Suzette are served flamed. Instant drama! If you have the circumstances, go for it. If I tried here in my condo kitchen, the smoke alarm would go off instantly. So here is what you will do:
In this case, only a little of the alcohol is added to the sauce beforehand. Place two or three crepes on each plate at the table, so that they are overlapping slightly. When you are ready to serve them, pour a little of the remaining sauce over the crepes, then add 1/2 cup of Grand Marnier or Cointreau, to the sauce pan and heat till just warmed. Divide the warmed liqueur over the crepes, and standing well back, use a long electric lighter or long wooden match. Serve the plates flaming. The flames will die out as soon as the alcohol has burned off.
How to Finish Crêpes Suzette
I am happy with the crepes and the sauce. But to make them extra celebratory or special, whipped cream is always a great idea. I don’t sweeten it, but if you want to, a tablespoon at the most is all you will need. I do however like folding in more blood orange zest, because I can!
And if you want to serve these warm tender crepes with vanilla ice cream, I think that’s a great idea as well. And I’m sure Jim would agree! Ice cream will definitely define these as a dessert!
And if you have more citrus, whether blood oranges, or even clementines, on hand, segment them and they will also make a lovely garnish. Might as well make the most of citrus season while we can.
Blood Orange Crêpes Suzette
Ingredients
Crepes
- 1 1/2 cups AP flour, can use a cup for cup gluten free flour blend with binder as well.
- 1/4 tsp salt
- 3 large eggs
- 3 tbsp granulated sugar, optional
- 1 1/2 cups milk plus extra if needed
- 1 tbsp vegetable oil or butter, melted and cooled
- 1 tbsp lemon or orange zest
- Grapeseed, vegetable or avocado oil, or butter for frying up the crepes
Suzette Sauce, enough for 6 servings
- 4 tbsp 1/2 stick butter
- 1/2 cup freshly squeezed Blood Orange juice, plus the zest from one orange
- 1/3 cup sugar
- 1 tbsp fresh lemon juice, plus the zest of one lemon
- 2 tbsp Grand Marnier or Cointreau, optional
- 2 tbsp Brandy, optional
- 1 cup whipped cream, sweetened if desired, for serving, optional
- vanilla ice cream for serving, optional
Recipe Notes
Recipe Notes
Crepes
Resting the batter, for at least 30 minutes, or even in the fridge overnight allows the flour to absorb all the liquid, the glutens to relax, and any lumps to smooth out.
Having the oil and brush right there, plus a small offset spatula are key. You can even use this little spatula to spread out the final bit of batter to fill the pan.
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