Crepes Suzette Flambé, Recipe and Story

Method14 steps

1. 1

   Step 1: Combine all 200 g flour, 30 g batter sugar and 2 g salt in a large bowl.

   Uses 200 g flour · 30 g batter sugar · 2 g salt

2. 2

   Step 2: Gently melt the 50 g batter butter, then take it off the heat and let it cool enough that it will not cook the eggs when mixed in.

   Uses 50 g batter butter

3. 3

   Step 3: Mix the 4 eggs into the dry ingredients, then gradually whisk in all 500 ml milk, the cooled melted batter butter and 100 ml beer until smooth and free of lumps.

   Uses All the dry ingredients from step 1 · All the butter melted in step 2 · 4 eggs · 500 ml milk · 100 ml beer

4. 4

   Step 4: Cover the mixed batter and rest it in the refrigerator for 1 hour. Prepare the sauce while it rests.

   Rest the crêpe batter · 60 minUses All the mixed batter from step 3

5. 5

   Step 5: Before heating the caramel, prepare everything for the sauce. Weigh the 125 g caramel sugar and dice the 100 g sauce butter. Wash the citrus, take thin strips of orange zest avoiding the white pith, then squeeze and measure 150 ml orange juice and 100 ml lemon juice. Measure the single 10 ml Grand Marnier dose into a separate small container and put the bottle away. Reserve the zest and spirit for the finish.

   Uses 125 g caramel sugar, measure and reserve · 100 g sauce butter, dice and reserve · 150 ml orange juice, squeeze and measure · 100 ml lemon juice, squeeze and measure · Orange zest, cut thin strips and reserve · 10 ml Grand Marnier, measure separately and reserve · Water to wash the citrus, discarded

6. 6

   Step 6: Put the measured caramel sugar into a dry saucepan, without water, and heat without whisking until it becomes amber. Add all the diced sauce butter and whisk immediately, taking care of hot bubbling caramel.

   Uses All 125 g caramel sugar measured in step 5 · All 100 g sauce butter diced in step 5

7. 7

   Step 7: Carefully stir all the measured orange and lemon juices into the butter caramel. Return to medium heat and stir to combine.

   Uses All the butter caramel from step 6 · All 150 ml orange juice measured in step 5 · All 100 ml lemon juice measured in step 5

8. 8

   Step 8: Continue cooking over medium heat until any hardened sugar dissolves and the sauce reduces to a glossy syrup-like consistency. Set the sauce aside while cooking the rested crêpes, then warm it gently for the finish.

   Uses All the combined sauce from step 7

9. 9

   Step 9: Heat a crêpe pan and grease it lightly with a knob of the separate pan butter, wiping away excess. Stir the rested batter, pour in a ladleful and tilt the pan to make a thin layer.

   Uses A ladleful of rested batter from step 4 for the first crêpe · A small knob of pan butter

10. 10

    Step 10: Cook the first face for 1–2 minutes, checking from 1 minute, until it is lightly browned and the edge releases for turning.

    Turn the first crêpe · 1 minUses The first thin crêpe poured in step 9

11. 11

    Step 11: Flip the first crêpe and cook its second face until lightly browned and cooked through. Transfer it to a plate and cover. Repeat the thin-layer pouring and both-face cooking with all the remaining batter, greasing the pan lightly again only as needed; about twelve crêpes is a guide. Keep them covered for the brief sauce finish and serve promptly.

    Uses The crêpe ready to turn from step 10 · Remaining batter from step 4 for repeated crêpes · A little additional pan butter only as needed

12. 12

    Step 12: Choose a warm-sauce finish or optional sauce-only flambé. Warm the sauce gently, then take its pan off the heat and away from any flame. Warm the separately measured 10 ml Grand Marnier gently without boiling and add it once to the sauce. For the non-ignited finish, return the sauce to gentle heat just until warm. For flambé, keep the pan off the heat, with the bottle put away and a fitting lid ready; use a long lighter, stand back and leave the pan still until the flame ends, covering with the lid if needed. Do not add another spirit dose for either finish.

    Uses All the reduced sauce from step 8 · The single 10 ml spirit dose measured in step 5

13. 13

    Step 13: Fold the cooked crêpes into quarters and coat them with the finished orange caramel sauce. Sprinkle over the reserved orange zest; if warming together in the pan, keep the heat gentle.

    Uses All the cooked crêpes from step 11 · All the chosen finished sauce from step 12 · The thin orange-zest strips prepared in step 5

14. 14

    Step 14: Let the crêpes sit briefly in the warm sauce for a few minutes to take on its flavour, then divide between six servings and serve promptly.

    Uses All the sauced crêpes from step 13