Because of the roaring success with an easy crepe recipe last weekend, I decided to try my luck again. This time, I have chosen Crepe Suzette (or to be more precise, my wife has chosen it). And believe me – it looks harder on the paper – it still can be considered as an easy crepe recipe.

Crepe Suzette Recipe

From: (Le Cordon Bleu At Home)
Serves: 6 (as dessert) or 2 (we – that is me and my wife – could not believe that the recipe was supposed to be for 6 people!)

Who has never heard of crepes Suzette? It is the archetype of the flaming crepe dessert that was once the emblem of grande cuisine around the world. Some say the dish was created by Escoffier, who served crepes with an orange-flavoured butter around the turn of the century, but the dessert truly gained popularity when a French chef working in America had the crepes flaming as they were brought to the table.

Ingredients

french crepe recipe

FOR CREPE BATTER

  • 135 g flour
  • 5 ml (1 tsp) sugar
  • 2.5 ml (1/2 tsp) salt
  • grated zest of 1 orange
  • 2 eggs, beaten
  • 225 ml milk
  • 45 g butter, melted
  • few drops of vanilla essence

FOR ORANGE BUTTER

  • 60 g butter, softened
  • finely grated zest of 1 orange
  • 90 g icing sugar
  • 45 ml Cointreau
FOR FINISHING UP
  • 45 ml Cointreau
  • 45 ml cognac
  • butter, melted, for platter and cooking crepes

Recipe

french crepe recipe

  1. Melt the butter. Grate 1 orange zest. Beat eggs. Sift flour to a bowl, add salt, orange zest. Make well in the flour and put in beaten eggs, a few drops of vanilla extract and 70 ml of milk. Whisk well. Then gradually whisk remaining milk.
  2. Leave crepe batter to rest for 30 minutes in room temperature
  3. Make crepe butter (while crepe batter is resting). Combine the softened butter, grated orange zest, icing sugar (at first it will seem that there are too much icing sugar) and Cointreau (2-3 tbsp).
  4. Preheat the oven to 180 C. Brush the oven-proof serving platter with melted butter. Cook the crepes. Put 5 ml (1 tsp) of orange butter in the center of each crepe. Fold the crepes in half, then into quarters. Arrange crepes overlapping on the platter. Brush with the remaining orange butter. Warm in the over until hot (about 7 minutes).
  5. To serve, heat the cognac and Cointreau in a small saucepan over low heat. Then at the table, light it and pour it, flaming, over the crepes.

Suggestions

  • When making orange butter, we have used 3 tbsp of Cointreau, which was a little bit too much.
  • Don’t think about the recipe too much, just follow the steps. At first, it looks daunting, but actually it is an easy crepe recipe.

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