Crepes Suzette with Orange Sauce
Breakfasts • European
Description
A classic French dessert known since the 19th century. Its distinguishing features are a creamy filling and a sweet-and-sour caramel orange sauce that is flambéed dramatically at the end of preparation. There are many legends surrounding the origin of crepes Suzette, the most beautiful of which is about Suzette Reichenberg, an actress from the Comédie-Française. She was one of the first performers of the famous role of the Lady of the Camellias, and a chef from a fashionable Parisian restaurant named Mr. Joseph was so moved after attending the performance that he decided to create something equally elegant, indulgent, and beautiful in his kitchen—thus the crepe recipe was born. Recipe by Alex Johnson, chef of Bonjour Restaurant.
Ingredients
- Wheat Flour 5 oz
- Chicken Egg 3 pieces
- Milk 15 fl oz
- Salt a pinch
- Vegetable Oil 1 tablespoon
- Butter 5 oz
- Orange juice concentrate 5 fl oz
- Cointreau 0 fl oz
- Vanillin 0 oz
- Vanilla Ice Cream 0 oz
- Sugar 5 oz
Step-by-Step Guide
Step 1
Prepare the pancakes. Whisk together 2 eggs with 1 tablespoon of sugar. Gradually add 100 grams of flour and a pinch of salt, mixing with 250 ml of milk until you achieve a smooth batter.
Step 2
Let it sit for 20 minutes.
Step 3
Add vegetable oil to the batter and fry the pancakes in a well-heated skillet.
Step 4
To make the sauce, heat 120 grams of sugar in a skillet. Once it melts and turns a caramel color, add orange juice.
Step 5
Reduce the juice, add Cointreau liqueur, and carefully ignite it.
Step 6
As soon as the liqueur has evaporated, thicken the sauce with a piece of butter (50 g).
Step 7
Prepare the cream. Mix the remaining egg, 30 grams of flour, 10 grams of sugar, and vanilla powder.
Step 8
Transfer the mixture to a saucepan and place it over low heat. Then, pour in 250 ml of milk, continuously whisking, bring it to a boil, and add 50 grams of butter. Stir everything until the butter is melted, remove from heat, and let it cool.
Step 9
When serving, fill the pancakes with cream, place them on a plate, drizzle with sauce, and garnish with a scoop of ice cream.
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