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Les Crepes Suzette Recipe

This Crepes Suzetterecipe below is a traditional variant served with orange butter, orange zest and presented with a fine dusting of powdered sugar- as seen in the image above. The recipe is malleable and should be served with whatever orange garnish you prefer, be it whipped cream, marmalade, or just a simple Grand Marnier, orange juice, and sugar syrup with a litte bit of orange zest…

Ingredients:

5-inch or 10 inch nonstick pans

Crepe Batter:
3/4 cup Sifted flour
3 ea. Eggs, lightly beaten
8 oz. Whole Milk
2 oz. Clarified butter, melted
1/8 oz. Salt
1 ea Orange, zested

Orange butter (optional):
5 TBS Butter, softened
1 each Orange, finely grated zest, juice reserved separately
2/3 cup Confectioner’s sugar

Sauce:
4 TBS Cointreau or Grand Marnier
Sugar for a caramel
Orange juice

Butter to cook crêpes
Whipped Cream (chantilly)
Orange marmalade(optional)

Les Crepes Suzette Recipe

Techniques/Methods: Oven at 350º F, middle rack if you plan on keeping the crepes warm while you make them

1. Make Crepes Suzette batter by mixing together the flour, eggs, milk, butter, salt and orange zest; and rest for 1 hour.
Note – Eggs should be added one at a time and mixed in thoroughly.

2. Mix the softened butter, orange zest and sugar together until smooth. Reserve at room temperature.

3. Crepes Suzette Sauce: Caramelize sugar by cooking it in a small pot with just enough water to wet all the sugar- be sure there are no sugar crystals on the pot’s sides by dripping the water along the side, otherwise the caramel will crystalize rather than melt. Once the melted sugar is a light paper bag brown in color, De-glaze with the orange juice and Finish with liqueur. Hold until service. When ready to serve: You can add Flame with a kitchen lighter and pour the fiery sauce on the crepes.

*alternatively the sugar can be placed on the crepes suzette separately, the orange juice and Grand Marnier mixed together and poured on the crepes and the flame added to the crepe. This method would void the preparation of a sauce before cooking the Crépes (next step)

4. Cook Crepes by ladling just enough batter in a hot buttered non stick or cast iron pan and cook until bottom side is golden brown. Flip and cook top side.

5. Spread1 Tbs. of butter, 1 Tbs of whipped cream, and 1 Tbs of orange marmalade in the center of each crepe. Fold in half and then into quarters, drizzle sauce on top. Arrange in overlapping layers on individual dessert plates. Warm for service. (or roll into logs and serve)

Recipe Variations:

1. ½ cup finely ground almonds added to batter

2. Instead of orange marmalade and caramel sauce, cover with a chocolate sauce or chocolate hazzlenut ganache and fold in half and again into 1/4s to serve.