Crêpes Suzettes

Crêpes Suzettes are a classic French dessert known for their delicate, thin pancakes soaked in a delicious orange and citrus sauce. The combination of the buttery crêpes and the sweet, tangy sauce creates a dessert that is both elegant and full of flavor. Making the crêpes is a simple process that involves blending or whisking the ingredients together to create a smooth batter. Once cooked, the pancakes are stacked and kept warm while the sauce is prepared. The sauce, made with butter, sugar, orange and lemon zest, and juice, is gently warmed and then flambeed with Cointreau and brandy for an extra touch of indulgence. The resulting dessert is a showstopper that can be enjoyed by the whole family. Follow the steps below to create these delightful Crêpes Suzettes that will transport you to a French bistro in no time.

INGREDIENTS: For the crêpe batter:

• 100g/4oz plain flour
• Pinch of salt
• 2 eggs
• 300ml/10fl oz milk
• 25g/1oz butter, melted
• 2 teaspoons vegetable oil

For the sauce:

• 50g/2oz butter
• 25g/1oz caster sugar, sifted
• Finely grated zest and juice of 1 large orange
• Finely grated zest of 1 large lemon
• 3 tablespoons Cointreau
• 2 tablespoons brandy

PREPARATIONS:

1. To make the crêpe batter, you have two options. The first is to put all the ingredients except the oil in a blender or food processor. Add 150ml/5fl oz cold water and blend until you have a smooth batter. Alternatively, you can sift the plain flour and salt into a bowl, add the eggs and about half of the milk. Whisk until you have a thick paste, then gradually whisk in the remaining milk and 150ml/5fl oz water to create a smooth pouring batter. Finally, add the melted butter, cover the bowl, and set it aside for 30 minutes to rest.
2. Heat 1/2 teaspoon of oil in a non-stick 18cm/7in frying pan. Pour in 4 tablespoons of batter and swirl it around to cover the bottom of the pan. Cook for about 15 seconds until the edges of the pancake brown. Flip the pancake over and cook until it is lightly browned on the other side.
3. Repeat the process with the remaining batter, adding more oil as necessary, to make approximately 14 pancakes. Stack the cooked pancakes between sheets of greaseproof paper on a plate to keep them warm over a saucepan of simmering water.
4. To make the sauce, put the butter, sifted caster sugar, orange zest and juice, and lemon zest in a frying pan. Warm the mixture gently until the butter has melted.
5. Add the pancakes to the pan and warm them through gently, turning them once.
6. Pour in the Cointreau and brandy, and swirl the pan carefully over the heat to warm the alcohol through gently.
7. Once the alcohol is warm, carefully flame the pancakes using a lighted match.
8. Serve the Crêpes Suzettes immediately, allowing the flames to subside before serving.

YIELD: Serves 4

SPECIAL INSTRUCTIONS:

• Resting the crêpe batter for 30 minutes allows the flour to absorb the liquids and ensures a smoother texture.
• Using a non-stick frying pan and lightly greasing it with oil prevents the pancakes from sticking.
• Stack the cooked crêpes between sheets of greaseproof paper and keep them warm over a saucepan of simmering water to maintain their temperature and prevent them from drying out.
• When flambeing the pancakes, exercise caution and ensure you are working in a well-ventilated area. Keep a lid nearby to smother the flames if needed.
• Serve the Crêpes Suzettes immediately after flambeing, allowing the flames to subside before serving to ensure safety.

In conclusion, Crêpes Suzettes are a classic French dessert that combines delicate crêpes with a luscious orange and citrus sauce. The thin and buttery pancakes provide the perfect base for the sweet and tangy sauce, resulting in a dessert that is both elegant and full of flavor. Making the crêpes is a straightforward process, involving blending or whisking the ingredients to create a smooth batter. The pancakes are then cooked, stacked, and kept warm while the sauce is prepared.

The sauce, made with butter, sugar, orange and lemon zest, and juice, adds a delightful citrusy flavor and a touch of sweetness to the dessert. The addition of Cointreau and brandy elevates the sauce and provides a subtle warmth. The final touch of flambeeing the sauce creates a captivating presentation and adds a touch of theatricality to the dish.

To fully enjoy the Crêpes Suzettes, serve them immediately after flambeing, allowing the flames to subside. The combination of the buttery crêpes and the sweet, tangy sauce is a true delight for the taste buds.

Whether you’re looking to impress guests or simply treat yourself to a special dessert, Crêpes Suzettes are a wonderful choice. Follow the steps outlined above, and you’ll be able to create this classic French dessert in the comfort of your own kitchen. Bon appétit!