Recipe: Crepes Suzette

Name: Crêpes Suzette
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: Pour une douzaine de crêpes suzette; 12 crêpes sucrées fines; 125 g de beurre très mou (Echiré si vous trouvez); 8 morceaux de sucre; 2 oranges et un citron non traités; 5 cl de curaçao ou Grand-marnier; beurre fin

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.9/5 (8 reviews) Desserts

Prep 15 min

Cook 15 min

Total 30 min

Un petit pan d'histoire tout d'abord, ces crêpes suzette furent servies pour la 1ere fois dans les années 1895 dans le célèbre restaurant Maire à Paris

Ingredients

Crepes Suzette were served for the first time in 1895 in the famous Parisian restaurant : Maire. Then, they were called crepes "named Suzette" and filled with jam. The main difference with other crepes recipe is that they are not flambé.
Escoffier advised to use the recipe of the "Gil-Blas" crepes, which are spread with a butter scented with curacao and satsuma glaze.

Recipe for 12 crepes Suzette :

12 crepes
125g soft butter
8 sugar lumps
2 non treated oranges
1 non treated lemon
5cl curacao

some fine butter

Step-by-step directions

Directions:

1 In a bowl, rub 5 sugar lumps onto a the oranges until they melt. Do the same with the last three sugar lumps onto the lemon. Then, crush the sugar lumps with a fork.

2 Add the very soft butter and mix well with your fork.

3 Squeeze the oranges and the lemon and start incorporating in the juice, little by little into the butter. Finish by adding the alcohol.

4 Heat up a pan. Add a knob of butter and put a cooked crepe onto your frying pan. Allow your crepe to heat up a little bit and flip it over. Then, spread some of the Suzette butter and fold it in 4 and give it another 30 seconds onto the pan. Repeat until all the crepes are done.

Serve them warm onto a tray.

Crêpes Pâte à crêpes Escoffier