Traditional Crepe Suzette
4 servings
45 minutes
Crêpe Suzette is an exquisite dessert of French cuisine that has gained worldwide popularity. Its history dates back to the early 20th century when a chef accidentally flambéed pancakes with orange liqueur and served them to the Prince of Wales. Crêpe Suzette impresses with its vibrant flavor: delicate pancakes are soaked in a caramelized citrus sauce enriched with Grand Marnier liqueur and cognac. Their thin texture pairs beautifully with the rich sweetness of oranges and a hint of lemon's bitterness. This dessert is perfect for festive dinners or romantic evenings, especially when served with a scoop of vanilla ice cream that enhances the rich aroma of the sauce. Crêpe Suzette is not just a treat but a true gastronomic art that transforms simple ingredients into an elegant dish.
1
In a large bowl, mix flour, 1 tablespoon of sugar, and a pinch of salt. Make a well in the center and add eggs, two tablespoons of milk, and vegetable oil; stir with a spoon until smooth. Then slowly pour in the remaining milk while continuing to mix. The dough should be smooth and uniform.
- Wheat flour: 100 g
- Brown sugar: 120 g
- Chicken egg: 3 pieces
- Sunflower oil: 1 tablespoon
- Milk: 300 ml
2
Fry thin pancakes on a heated skillet on both sides until golden brown.
- Butter: 100 g
3
For the sauce, heat butter and sugar in a deep pan over low heat, stirring until the sugar starts to dissolve. Then increase the heat and wait for the mixture to brown and start bubbling.
- Butter: 100 g
- Brown sugar: 120 g
4
Add lemon and orange zest, and freshly squeezed orange juice. Let it sit for 3-4 minutes to thicken, then pour in 'Grand Marnier' and cognac, heat for a few seconds, and reduce the heat.
- Lemon zest: 1 teaspoon
- Oranges: 4 pieces
- Grand Marnier liqueur: 3 tablespoons
- Cognac: 1 tablespoon
5
Soak each pancake in sauce directly in the pan, fold them into quarters, and leave them in the pan. Serve 3-4 pancakes per portion with a scoop of vanilla ice cream.