The nice thing about Crêpes Suzette, is that they are an all season dessert. They are just as appropriate on a cold winter’s evening or as a finishing touch dining al fresco.
One year my son requested Crêpes Suzette for his birthday dessert…they were already flaming, so no candle required.
The crêpes are easy to make using the Dessert Crêpe recipe, but be prepared to spend about an hour to prepare all the crepes.
Creating the Crêpes Suzette is a last minute thing that can be done for your guests just before serving.
Crêpes Suzette
Crêpes Suzette, a luscious combination of crepes with a brandied flambéd orange sauce
Ingredients
- ⅔ cup butter
- ¼ cup sugar
- 1 orange - zested
- ⅔ cup orange juice - 2 – 3 oranges, juiced
- ⅓ cup brandy
- ⅓ cup orange liqueur
Instructions
Preparing the Crêpes Suzette
- Prepare Dessert Crepes (see recipe below). As each one is completed, stack so first baked side is down. Separate every three crepes with a layer of waxed paper.
- In a 10 inch skillet, heat butter, orange peel zest and juice and sugar to boiling, stirring occasionally. Boil and stir 1 minute. Reduce heat and simmer.
- In a small saucepan, heat brandy and orange liqueur, but do not boil.
- To assemble Crepes Suzette, fold crepes into fourths; place in hot orange sauce and turn once. Arrange crepes around edge of skillet. Pour warm brandy mixture into centre of skillet and ignite. Spoon flaming sauce over crepes until the flame dies down.
- Place 2 crepes on each dessert plate; spoon sauce over.
Dessert Crêpes
Ingredients
- 1 1/2 cup all-purpose flour
- 1 tbsp sugar
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 cups milk
- 2 eggs
- 1/2 tsp vanilla
- 2 tbsp butter - melted
Instructions
- Measure flour, sugar, baking powder, and salt into bowl.
- Mix the eggs, milk, and vanilla together. Gradually whisk these ingredients into the bowl with the flour mixture.
- Add the melted – and cooled – butter and whisk into the mixture.
- The mixture should be about the consistency of syrup. If it seems a little thick, add more milk until you get the correct consistency.
- Let the batter stand at least ten minutes to allow the flour to thicken.
- For each crêpe, lightly spray a non-stick medium-sized frying pan with cooking spray. Pour about a quarter cup of the batter into the skillet; immediately rotate the pan until the batter covers the bottom. Cook until light brown; flip with a spatula and brown on the other side.
- If the crêpe seems too thick, then add additional milk to the crêpe batter.
- When removing the crépe from the frying pan, stack it so that the first-baked side is down. Cool, keeping the crêpes covered to prevent them from drying out. After each three crêpes, place a layer of waxed paper to separate them. If you are using them that day, leave them on the counter with the top crêpe covered with wax paper. To use another day, put the crêpes in a zippered bag and store in the refrigerator.