Crêpes Suzette
Crêpes Suzette are thin pancakes in warm orange-butter sauce. This version does not flambé the liqueur: simply reduce the citrus base gently and briefly heat folded crêpes in it.
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How to make it
Prepared 0 of 6 steps
Mix the dough
Mix eggs with 20 g sugar and salt. Add flour and some milk, stir smooth, then gradually add remaining milk and 30 g melted butter. Rest batter for 20 minutes.
Cook thin crêpes
Heat a non-stick pan thoroughly and grease with 10 g butter. Cook small portions in a thin layer for about 1 minute on the first side and 20–30 seconds on the second. Stack cooked crêpes.
Prepare the citrus
Strain fresh juice to remove seeds. Take only coloured zest from washed peel and shred finely. Measure lemon juice and liqueur ahead; never pour alcohol from a bottle over a flame.
Make caramel sauce
Melt remaining 50 g sugar in a wide pan to amber. Remove from heat and carefully add orange and lemon juices, watching for splashes. Return to heat, add zest and reduce for 5–7 minutes.
Add butter and liqueur
Lower heat and stir in remaining 60 g butter. Remove pan from heat to add liqueur, then warm gently for 2 minutes without igniting. The sauce should be glossy and lightly syrupy.
Warm the crêpes
Fold crêpes into quarters and warm in sauce in batches for 1–2 minutes, spooning it over. Serve hot with the sauce and zest. Ice cream, mint, fresh berries and orange segments are not included.
Little hint
Caramel darkens fast; remove while amber without waiting for black smoke. Flambéing is unnecessary. Add liqueur off the heat and then warm gently.
Frequently asked questions
What should I watch out for when cooking?
Caramel darkens fast; remove while amber without waiting for black smoke. Flambéing is unnecessary. Add liqueur off the heat and then warm gently.
How should I prepare the ingredients?
Mix eggs with 20 g sugar and salt. Add flour and some milk, stir smooth, then gradually add remaining milk and 30 g melted butter. Rest batter for 20 minutes.
