Irresistible Crêpes Suzette: A French Classic for Citrus Season! (2024)

Irresistible Crêpes Suzette: A French Classic for Citrus Season! (1)

These Crêpes Suzette are INCREDIBLE! This beautiful French dessert is perfect for citrus season and ideal for a weekend dinner. Handkerchief folded thin crepes are served with an incredible buttery citrus sauce with Grand Marnier and can be flambeed at the table so they're a great dish for guests. Plus they're actually straightforward to make and you can make the crepes and sauce ahead of time so all you have to do is heat them up and light them up! This is a pushy recipe Dear Reader!

Crêpes Suzette is a classic French dessert made up of crepes with butter and citrus sauce on top. Sometimes dishes fall out of favour because they're a bit retro or old fashioned but I'm definitely revisiting this a lot this winter as it is such a sublime dessert. I was spurred on to repeatedly make this because it is citrus season and Valentina gave me a big bag full of her incredibly juicy home-grown oranges.

Irresistible Crêpes Suzette: A French Classic for Citrus Season! (2)

The origins of Crêpes Suzette are debated by historians but some point it towards French chef Auguste Escoffier, who popularised the dish in the late 19th century. However as one story goes it was not Escoffier who created the dish but an assistant waiter, Henri Charpentier in the 1890s at the Monte Carlo's Café de Paris. Charpentier was serving the Prince of Wales, the future King Edward VII and accidentally lit the liqueurs on fire. It was served and when asked about the name he called it "Crêpes Princesse" but was asked to change it to Crepes Suzette after a woman called Suzette present at the table.

Another story says that it was named after actress Suzanne Reichenberg who went under the name Suzette. In 1897 she was playing a maid on stage and was tasked with serving crepes. The owner of Restaurant Marivaux Monsieur Joseph made the crêpes and flambéed them to get the audience's attention and to keep the food warm for the actors to eat.

I love the first story mainly because I've been to Cafe de Paris in Monaco and eaten Crepes Suzette there and they were absolutely divine. They flambéed them at the table and I can really taste that rich, buttery citrus sauce in my taste memory.

Irresistible Crêpes Suzette: A French Classic for Citrus Season! (3)

Tips For Making Crêpes Suzette

1 - Sweet crêpes are usually made with plain flour but savoury crêpes or galettes are made with buckwheat flour.

2 - If you get lumps in your crêpe batter, don't worry, just pass the batter through a sieve!

3 - If you have a crepe pan use it because the shallow, non stick pan makes it easier to flip the crepes and slide them out. But you can use a non stick frying pan too.

4 - Always lift the pan off the heat when pouring the batter and tilt the pan to allow the batter to spread out. Lifting the pan off the heat allows a bit more time for the batter to spread over the pan before setting. You want your crepes to be as thin as possible. Honestly I think my crepes could have been even thinner!

5 - If you are making the crêpes for a later date or want to refrigerate or freeze them, place parchment paper between each crepe. Then just make the sauce on the day (this can also keep for a day or two in the fridge and then gently heated with the crêpe itself)

6 - The sauce is glossy and buttery and gets its glorious citrus flavour from the zest, juice and Grand Marnier and a lot of butter.

7 - You can use other citrus too like tangelos or mandarins to make the sauce.

8 - You can also use a range of orange flavoured liqueurs. I like using Grand Marnier but you can also use Cointreau, Triple Sec or Orange Curaçao.

9 - You can also add another couple of splashes of Grand Marnier at the end and then light it on fire at the table. Be sure to use a long handled lighter (I avoid using matches) to light it and be careful!

Irresistible Crêpes Suzette: A French Classic for Citrus Season! (4)

I was actually supposed to make these Crepes Suzette for a dinner party this past weekend with Monica and Marco. However on Monday last week Mr NQN started to come down with the flu. It feels like every time he goes into the office he catches something. I got my flu shot but Mr NQN finds it hard to shake his anti vaxxer leanings from his parents so he skipped getting the jab. He was sick all week and wasn't getting any better, not helped because he refused to take time off work and rest.

I had a lot of social events that week so I'd go out leave him at home with his dinner and lots of fresh orange juice made with Valentina's oranges. However Mr NQN isn't great at recognising his own needs. One night I came home around 10:30pm and he was huddled under the covers looking freezing but he hadn't even turned the heater on! Every day I turn on all of the heated floors and heaters as soon as the sun goes down but he just doesn't think of doing any of this for himself.

At the end of the week he finally decided to take the day off work. Monica and I met for lunch and discussed our dinner plans the following evening. It was supposed to be at our house and Mr NQN said that he could just stay in bed but we thought that it might be rather awkward with three of us having a great time while he was in bed upstairs (literally above the kitchen and dining room).

Plus, and this was a major consideration: the theme of our dinner was a Titanic dinner party featuring dishes from the Titanic ship's dinner menu!

We had started planning the dinner over a month ago, long before we knew what was happening with the Titan submarine (we literally have no idea that this is what billionaires do with their money). It felt a bit odd to be doing it so we decided to postpone it for a couple of months, and hopefully Mr NQN won't be sick then too!

So tell me Dear Reader, what did you think of the Titan sub situation? Are you good at recognising your own needs when you are ill? And do you like Crepes Suzette?

Irresistible Crêpes Suzette: A French Classic for Citrus Season! (5)

Crêpes Suzette

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Print Recipe

An Original Recipe by Lorraine Elliott

Preparation time: 15 minutes

Cooking time: 30 minutes

Makes 5-6 crepes (depending on pan size)

For Crepes

  • 150g/5ozs. plain all purpose flour
  • 1 teaspoon sugar
  • Pinch salt
  • 400ml/14 flozs whole milk
  • 2 eggs, room temperature
  • 40g/1.4ozs melted butter
  • 1 teaspoon vanilla bean paste
  • Oil or butter for frying

For Sauce

  • 170g/6ozs butter, softened
  • 100g/3.5ozs white sugar
  • Finely grated zest of 2 medium oranges
  • 90ml/3flozs. orange juice
  • 90ml3flozs. Grand Marnier
  • Fat pinch of salt
  • Finely sliced orange zest to decorate

Step 1 - Whisk the flour, sugar and salt in a medium sized bowl. In a jug whisk the milk, eggs, butter and vanilla bean paste and whisk the wet mixture in gradually into the dry mixture. If there are lumps, pass the batter through a sieve.

Irresistible Crêpes Suzette: A French Classic for Citrus Season! (6)

Step 2 - Heat a crepe pan or frying pan (mine was 30cm/12inches) and heat with a little oil or butter on low medium heat. Take a ladle of batter and take the pan off the heat and pour the batter and turn the pan so that it the batter spreads across the whole pan. You want them as thin as possible. Lower heat down to low and check after a minute to see if the bottom side is cooked, then flip over. Slide onto a large plate and repeat with the remaining batter to get around 5-6 crepes. If you are making the crepes for a later date or want to refrigerate or freeze them, place parchment paper between each crepe.

Irresistible Crêpes Suzette: A French Classic for Citrus Season! (7)

Step 3 - While the crepes are cooking, make the sauce. Add the butter, sugar, zest, orange juice, Grand Marnier and salt to a small saucepan and allow the butter to melt. Heat to a simmer while whisking occasionally for 8-10 minutes. The mixture should emulsify and become syrupy.

Irresistible Crêpes Suzette: A French Classic for Citrus Season! (8)

Step 3B Thermomix - Make the sauce. Place the peel of 2 oranges and sugar in the bowl and grind for 10 seconds, speed #10. Scrape down sides and repeat, it should be very fine. Add juice and Grand Marnier and heat for 3 minutes/100C/speed #1. Remove lid and when temperature reaches 60C add butter cubes and salt and set to 60C/2 minutes/Speed #3 or until syrupy.

Step 4 - Return a crepe to the pan and pour over a ladle full of the syrup. Allow to coat both sides of the crepe and then gently fold over in the pan like a handkerchief. Place on a serving plate or platter and repeat with the rest of the crepes using up all of the sauce. Pour over the remaining sauce in the frying pan on top of the plate. Decorate with finely sliced orange zest.

Irresistible Crêpes Suzette: A French Classic for Citrus Season! (9)

Step 5 - To flambé, add a couple of splashes of Grand Marnier to the crepes and light it on fire at the table. Be sure to use a long handled lighter (I avoid using matches) to light it and be careful.

Published on 2023-06-26 by Lorraine Elliott.

Irresistible Crêpes Suzette: A French Classic for Citrus Season! (2024)

FAQs

What does crêpe Suzette taste like? ›

6 - The sauce is glossy and buttery and gets its glorious citrus flavour from the zest, juice and Grand Marnier and a lot of butter. 7 - You can use other citrus too like tangelos or mandarins to make the sauce. 8 - You can also use a range of orange flavoured liqueurs.

What is the difference between crêpes and crêpe Suzette? ›

Crêpes Suzette (pronounced [kʁɛp syzɛt]) is a French dessert consisting of crêpes with beurre Suzette ( pronounced [bœʁ syzɛt]), a sauce of caramelized sugar and butter, tangerine or orange juice, zest, and Grand Marnier, triple sec or orange Curaçao liqueur on top, flambéed tableside.

What is the most popular crepe flavor in France? ›

MAIN INGREDIENTS

Nutella crêpes is a popular variation of a sweet crêpe that is generously spread with Nutella, a hazelnut cocoa spread. This indulgent treat combines the soft, warm texture of a freshly made crêpe with the rich, creamy flavor of Nutella, making it a favorite among both children and adults.

How to get Crêpes Suzette genshin? ›

Crepes Suzette is a food item that the player can cook. The recipe for Crepes Suzette is obtainable from Arouet at Café Lutece for 5,000 Mora.

What is an interesting fact about crepe Suzette? ›

The history of Crêpe Suzette can be traced back to a mistake made by a fourteen-year-old assistant waiter, Henri Charpentier (1880-1961), in 1895 at the Maitre at Monte Carlo's Café de Paris. He was preparing a dessert for the Prince of Wales, the future King Edward VII (1841-1910) of England.

How do the French eat their crêpes? ›

The taste and feel of French crepes are like a hybrid of a pancake, pita bread, and an omelet. It hasn't been the tradition of any French to eat crepes plain. They use just about anything you can imagine to top or fill crepes.

What to drink with Crêpes Suzette? ›

With sweet crepes

More refined, the suzette crepe is topped with an orange butter, citrus and Grand Marnier. As a pairing, a sweet white wine will be perfect. We bet on the Riesling Vendanges Tardives!

What is a substitute for Grand Marnier in Crêpes Suzette? ›

You can substitute Triple Sec, Cointreau, Limoncello or other liquers for the Grand Marnier.

What is the most famous crêpe? ›

Crepe Suzette is probably the most famous crepe dish in the world. In the a restaurant, a classic crepe Suzette is often prepared and the chafing dish in full view of the guests. The crepes are served hot with a sauce of sugar, orange juice, butter and the liquor usually Grand Marnier.

What is the secret to great crepes? ›

Let the batter rest.

If you can make the batter the night before, or 8 hours before you plan to make crêpes, they will be better than straight away. This resting period allows the gluten in the flour to develop and bond to the milk and eggs, and this yields a more complex flavor.

What do they call pancakes in France? ›

Crêpes are an ultra-thin pancake common in France that can be made sweet or savory, typically rolled or folded with a variety of fillings from jam or Nutella to ham and cheese to seafood.

Which city in France is famous for crepes? ›

Brittany is known for its crêpes (thin pancakes stuffed with everything from fruit to meats to chocolate).

What is crepe suzette served with? ›

A simple mixture of butter, sugar, and Grand Marnier is flambéed into a delicious syrup, which is then used to flavor a fresh, warm crêpe. Our traditional recipe for the crêpe and sauce ends with a twist in the form of a scoop of vanilla ice cream.

Where is milk genshin? ›

Get Milk at General Goods Shops

You can buy Onion from the general goods shops located in every city of each nation! You can also purchase from individual merchants like Kiyoko from Borou Village in Watatsumi Island!

How to get Genshin Pizza? ›

The recipe for Mushroom Pizza is obtainable from a Precious Chest at Stormterror's Lair, just north of the tower. The recipe is also obtainable during Food From Afar in Kamisato Ayaka's Story Quest, Grus Nivis Chapter: Act I - The Whispers of the Crane and the White Rabbit.

What are crepes supposed to taste like? ›

They also tend to be made with the less sugar, resulting in less of a sweet taste and of more of a subtle egg flavor. That's one of the greatest things about crepes! Since they're not abundantly sweet, they can, and often are, served sweet OR savory.

Can kids eat crepe suzette? ›

The most common way to make Crêpe Suzette is to pour the liquor on top of freshly cooked crepes with sugar and light it. The alcohol burns off so this is safe for children (from a distance at least) and results in a thick caramelized sauce.

Does crepe Suzette contain alcohol? ›

Ingredients : 68% Syrup (glucose syrup, water, sugar, rum and orange aromatic extract 9,6% (rum, infusion of sweet orange peels, alcohol, water), citric acid), 32% crepes (whole MILK, whole EGG, WHEAT flour, sugar, water, sunflower oil, salt, natural vanilla flavour).

Why do my crepes taste like egg? ›

Overcooking the crepes or cooking them at too high a temperature can cause them to taste dry and eggy.

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