Crêpes Suzette

Crêpes Suzette

21 ratings

Kai, master confectioner


„Classic sweet French dessert with aromatic orange fillets.“

Difficulty

Hard 💪
30
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings:-4+
120 g
all-purpose flour
250 ml
milk
80 g
butter
2
eggs
7 g
vanilla sugar
2 cl
Grand Marnier
2
oranges
150 ml
orange juice
30 g
sugar
salt
butter for frying
Metric
Imperial
  • 120 g all-purpose flour
  • 250 ml milk
  • 80 g butter
  • 2  eggs
  • 7 g vanilla sugar
  • 2 cl Grand Marnier
  • 2  oranges
  • 150 ml orange juice
  • 30 g sugar
  • salt
  • butter for frying

Utensils

  • zester
  • large frying pan or Crêpe pan
  • strainer
  • large bowl
  • whisk
  • small frying pan
  • cooking spoon
  • small sauce pan
  • knife
  • small bowl
  • ladle

Enjoy with

Chardonnay, sweet, 2012
This exquisite wine is the perfect companion to desserts thanks to its sweetness and pleasant acidity. The gentle aromas of the wine slightly set off the exotic fruitiness of the orange.

Nutrition per serving

Cal
449
Protein
10g
Fat
22g
Carb
48g

Step 1/6

Melt butter and allow to cool slightly. Then, beat together with the eggs, vanilla sugar, Grand Marnier, and milk. Strain the flour and a pinch of salt into the mixture and stir in. Allow the mixture to chill for approx. 30 – 35  min.
  • 30 butter
  • 2 eggs
  • 7 vanilla sugar
  • 2 cl Grand Marnier
  • 250 ml milk
  • 120 all-purpose flour
  • salt
  • strainer
  • large bowl
  • whisk
  • small sauce pan

Melt butter and allow to cool slightly. Then, beat together with the eggs, vanilla sugar, Grand Marnier, and milk. Strain the flour and a pinch of salt into the mixture and stir in. Allow the mixture to chill for approx. 30 – 35 min.

Step 2/6

Meanwhile, zest one orange and fillet both.
  • 2 oranges
  • zester
  • strainer
  • knife
  • small bowl

Meanwhile, zest one orange and fillet both.

Step 3/6

Caramelize sugar in a pan. Deglaze with orange juice and bring to a boil for approx. 5 - 10 min. until the juice has thickened.
  • 30 sugar
  • 150 ml orange juice
  • small frying pan
  • cooking spoon

Caramelize sugar in a pan. Deglaze with orange juice and bring to a boil for approx. 5 - 10 min. until the juice has thickened.

Step 4/6

Next, stir in remaining butter until a velvety sauce is formed.
  • 50 butter

Next, stir in remaining butter until a velvety sauce is formed.

Step 5/6

Now, fry the Crêpes as thinly as possible in a hot pan with some butter for approx. 1 – 2 min. per side until golden.
  • butter for frying
  • large frying pan
  • ladle

Now, fry the Crêpes as thinly as possible in a hot pan with some butter for approx. 1 – 2 min. per side until golden.

Step 6/6

Warm the cooked Crêpe in the orange sauce. Add the orange segments and orange zest. Fold if desired and serve warm.

Warm the cooked Crêpe in the orange sauce. Add the orange segments and orange zest. Fold if desired and serve warm.