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Crepe Suzette

Name: Crepe Suzette
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: British
Ingredients: 120g plain flour, for crepes; 250ml whole milk; 100ml cold water; 2 large eggs; 30g unsalted butter, melted, for batter; 80g unsalted butter, for sauce; 80g caster sugar, for sauce; 2 large oranges, zest of both, juice of both; 1 lemon, juice only; 60ml Grand Marnier or Cointreau, for sauce and flambe

Prep 20 minsCook 25 minsServes 4£2.50/servingFrench Crepe

Crepe Suzette is the most famous pancake dish in the world and probably the most misunderstood. The original recipe -- developed in the 1890s, disputed by several chefs -- involves thin crepes folded into quarters and warmed in a sauce of caramelised orange butter, orange liqueur, and a flame. The flambeing is theatrical rather than essential, but it does drive off the harsh alcohol and adds a faint caramel note. This recipe makes the full version: proper crepes, a correctly made orange butter sauce, and the flambe if you want it. It requires attention but not skill beyond what patience can provide.

Ingredients

120g (4oz)plain flour, for crepes
250ml (9fl oz)whole milk
100ml (3.5fl oz)cold water
2 (2)large eggs
30g (1oz)unsalted butter, melted, for batter
80g (3oz)unsalted butter, for sauce
80g (3oz)caster sugar, for sauce
2 (2)large oranges, zest of both, juice of both
1 (1)lemon, juice only
60ml (2fl oz)Grand Marnier or Cointreau, for sauce and flambe

Method

1
Make crepe batter and rest for 30 minutes minimum (see Simple French Crepes for the method). Cook 8 thin crepes and set aside.
2
In a wide, heavy-based pan, melt the butter over medium heat. Add the caster sugar and cook, stirring, until it melts and just begins to turn golden.
Watch this constantly. Caramelised sugar goes from golden to burnt in seconds.
3
Add the orange zest, orange juice, and lemon juice. Stir to combine -- the caramel will seize and then dissolve back into the liquid. Cook for 2 minutes until slightly reduced.
The sauce will hiss and harden when the juice goes in. Keep stirring and it will smooth out.
4
Add 30ml of the liqueur and stir to combine.
5
Place a crepe in the sauce and fold into quarters using tongs. Move to the side of the pan and repeat with the remaining crepes, overlapping them slightly.
Fold crepes into quarters -- not roll. This is the correct presentation for Crepe Suzette.
6
Add the remaining 30ml of liqueur to the pan. To flambe: tilt the pan towards a gas flame or use a long lighter. Stand back. The flame will die within 20-30 seconds.
If you do not want to flambe, simply cook for 1 further minute to reduce the alcohol.
7
Serve immediately from the pan, spooning the sauce over the crepes. Two crepes per person.

Pro Tips

→Make the crepes ahead -- they can be stacked and refrigerated for up to two days.
→Watch the caramel. It goes from correctly golden to bitter and burnt very quickly.
→The sauce will seize when the juice is added. Keep stirring -- it will smooth out.
→For the flambe: use a long lighter, stand back, and have a lid nearby to smother the flame if needed.

Topping Ideas

Orange sauce (essential -- this is the dish)Vanilla ice cream alongsideDouble cream poured over

Questions & answers

Do you have to flambe Crepe Suzette?⌄

Flambeing Crepe Suzette is theatrical rather than essential. The flame drives off the harsh alcohol and adds a faint caramel note, but you can achieve a similar result by simmering the sauce for an extra minute after adding the liqueur. The flambe is the showpiece -- the dish works without it.

What liqueur is used in Crepe Suzette?⌄

Grand Marnier is the traditional choice, made from cognac and orange liqueur. Cointreau (triple sec) is a drier, cleaner alternative that is also correct. Both work in the sauce. The quantity is 60ml for four servings -- 30ml into the sauce and 30ml for the flambe.

Can I make Crepe Suzette without alcohol?⌄

You can make a non-alcoholic version by replacing the liqueur with extra orange juice and a teaspoon of orange extract. The flambe is not possible without alcohol, but the sauce will still have good orange flavour. Reduce the sauce for a little longer to concentrate it.

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