Crepe suzette: the recipe for the flambè dessert served with Grand Marnier sauce
Crepe suzette is a dessert of Monegasque origins that is very popular and famous in France. It is a crepe served with a very tasty sauce made with caramelised butter and sugar, orange peel and lemon juice, with the final addition of Grand Marnier, a liqueur used to create the flambè. The crepe suzette is a delicious and refined dessert, very good to offer even after a formal dinner, or simply to indulge in a moment of unique sweetness.
Instructions
Start with the preparation of the crepes: place the sifted flour in a bowl, add sugar and milk, and then mix until a fluid mixture is obtained. Separately, beat the eggs with a little salt, add to the batter and mix. 1 Cover the bowl with plastic wrap and let it rest in the refrigerator for 30 minutes. After the necessary time, cook the crepes pouring them with a ladle in a buttered pan, or in a buttered crepe pan. 2 Cook on both sides by turning them gently with a spatula. 3 Once ready, place them in a plate on top of each other.
Start with the preparation of the crepes: place the sifted flour in a bowl, add sugar and milk, and then mix until a fluid mixture is obtained. Separately, beat the eggs with a little salt, add to the batter and mix. 1 Cover the bowl with plastic wrap and let it rest in the refrigerator for 30 minutes. After the necessary time, cook the crepes pouring them with a ladle in a buttered pan, or in a buttered crepe pan. 2 Cook on both sides by turning them gently with a spatula. 3 Once ready, place them in a plate on top of each other.
For the preparation of the sauce, put the butter in a pan with the sugar and let it melt on a low flame, stirring occasionally. Then add the grated peel of the oranges and the lemon juice. Let it cook until the sugar is completely melted. 4 Then fold up the crepes and place them in the pan. Finally add the Grand Marnier and make the flambè: burn the liqueur and turn off the heat by covering with a lid. 5 Once ready, serve the crepe suzette with the sauce and some orange peel. 6
For the preparation of the sauce, put the butter in a pan with the sugar and let it melt on a low flame, stirring occasionally. Then add the grated peel of the oranges and the lemon juice. Let it cook until the sugar is completely melted. 4 Then fold up the crepes and place them in the pan. Finally add the Grand Marnier and make the flambè: burn the liqueur and turn off the heat by covering with a lid. 5 Once ready, serve the crepe suzette with the sauce and some orange peel. 6
Tips
You can prepare the crepes suzette sauce in advance: the more the hours pass and the more the flavor increases. Once ready, you can keep it in the refrigerator for a day before using it.
To make the sauce, it is preferable to use a steel pan, ideal for flambéing.
If you want to give a fresh touch to your crepes suzette, serve with a scoop of vanilla ice cream.
How to store the crepe suzette
You can store the crepe suzette in the refrigerator for 1 day covered with plastic wrap. The crepes without sauce can be preserved in the refrigerator covered for 2 days.
