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Sweet Crêpes Recipe

Crêpes Suzette

Crêpes Suzette is a classic French dessert that has been enjoyed for over a century. It is said to have originated in the late 19th century, when a young waiter accidentally set fire to a dish of crêpes he was preparing for the Prince of Wales' entourage. The quick-thinking chef who came to his rescue managed to turn the mistake into a delicious dessert by adding sugar, butter, orange juice, and Grand Marnier to the pan, creating a caramelized sauce that he poured over the crêpes. The dish was named after the young prince's companion, Suzette, and became an instant hit among French aristocrats and high society. Today, Crêpes Suzette is still considered a luxurious and elegant dessert, often served in fine dining restaurants and special occasions around the world.

Prep: 20 min.

Cook Time : 5 min.

Ingredients: 9

6-8 persons

Ingredients

Crêpes:
  • 150g Flipcrêpes Original Mix
  • 2 large eggs
  • 1.1/4 Whole Milk (Dairy-free)
  • 1/2 oz of Grand Marnier
Butter/Sauce Suzette:
  • 100g softened butter
  • 100g granulated sugar
  • 3 oranges
  • 1 Lemon (optional)
  • Grand Marnier
Ingredients Mise en place:
  1. Wash and dry the oranges and lemon.
  2. Finely grate the zest of 2 oranges and lemon and set aside.
  3. Squeeze the oranges and set aside.
  4. Cut the butter into pieces and set aside.

Crêpes Instructions:

  1. Place 150g crêpe mix in medium-large mixing bowl, and dig a little well in the middle.
  2. crack eggs and place in the little well.
  3. Pour half of the milk in bowl and start wisking
  4. add the remainder of milk, and continue incorporate slowly with wisk until the batter is homogenous.
  5. Finally, add the zest of one of the oranges and the lemon.
  6. Let rest for 15-20 minutes
  7. Heat-up a 9"-10"crêpe pan over medium burner.
  8. When pan is hot (no smoke) Add a little butter in center and grease up with paper towel or griddle wiper.
  9. Use a 3oz laddle or 1/3 cup measuring cup and pour batter in pan. Tilt & rotate the pan so the batter covers the whole pan.
  10. When the sides of crêpe is brown, flip in the pan to cook other side for 10-20 seconds.
  11. Remove from pan and put aside in a plate.

Hint: if the batter does not cover the pan easily, the batter may be too thick still. Add a little water/milk to the batter to calibrate and try again.

Suzette Instructions

  1. Bring the juice of one orange, the lemon juice and the zest of the other orange to a boil.
  2. Mix occasionally.
  3. When the sugar is melted, reduce over low heat for about ten minutes.
  4. Remove butter and add the pieces of butter little by little.
  5. Cook the crêpes in a lightly buttered skillet until the batter is used up.
  6. Keep warm.
  7. Just before serving, heat the crêpes in the pan then drizzle with orange sauce.
  8. Pour a little Grand Marnier (about a tablespoon per crêpes) and flambé.
  9. Serve immediately.

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