Best 4 Crepes Suzette Au Beurre Dorange Recipes
Indulge in the delectable artistry of Crêpes Suzette au beurre d'Orange, a timeless French dessert that captivates the senses with its exquisite flavors and elegant presentation. This classic dish features delicate crêpes bathed in a luscious orange butter sauce, caramelized to perfection and flambéed with Grand Marnier, resulting in a symphony of sweet, citrusy, and slightly boozy notes. Our comprehensive guide provides two delectable variations of this iconic recipe, ensuring that both traditionalists and culinary adventurers alike can find their perfect Crêpes Suzette experience. Whether you prefer the classic recipe with its timeless charm or the modern interpretation infused with a hint of Grand Marnier, these recipes will guide you through the process of creating this stunning dessert with ease.
**Classic Crêpes Suzette:**
This recipe embodies the traditional essence of Crêpes Suzette, showcasing the harmonious balance of sweet and citrus flavors. Thin and delicate crêpes are prepared from scratch, using simple ingredients like flour, eggs, milk, and butter. Once cooked, the crêpes are bathed in a luscious orange butter sauce, made with fresh orange juice, sugar, and butter, which is then caramelized to a golden brown perfection. The final touch comes with the flambé, where Grand Marnier is ignited, creating a dramatic spectacle as it enhances the sauce with its unique flavor profile.
**Modern Crêpes Suzette:**
For those seeking a contemporary twist on this classic dessert, the modern interpretation of Crêpes Suzette offers a delightful variation. While the foundation of thin, delicate crêpes remains the same, this recipe incorporates a tantalizing orange Grand Marnier sauce. The sauce is prepared by simmering orange juice, sugar, and Grand Marnier, creating a rich and flavorful liquid. The crêpes are then soaked in this delectable sauce, absorbing all its citrusy goodness. The result is a dessert that is both familiar and exciting, appealing to those who appreciate a touch of innovation in their culinary experiences.
CREPES SUZETTE
Provided by Bobby Flay | Bio & Top Recipes
Categories dessert
Yield 4 Servings
Number Of Ingredients 15
Steps:
- Whisk together the flour and salt in a medium bowl. Whisk together the eggs and sugar in a large bowl until pale. Whisk in 1 1/2 cups of the milk, orange liqueur, vanilla, and orange zest and flour until combined. If the mixture is too thick, add the remaining milk until a thin consistency is achieved. Cover and refrigerate batter for 30 minutes.
- Heat an 8-inch crepe pan or skillet over medium heat for about 1 minute. Cover the surface of the pan with clarified butter until it gets sizzling hot. Ladle some batter onto the middle of the crepe pan and immediately start swirling the pan to distribute the batter over the surface. Cook for 45 to 60 seconds or until lightly golden brown. Flip over and cook the other side for 20 seconds. Remove to a plate and repeat with the remaining batter.
- In a large skillet over high heat, bring the orange juice to a boil. Add the sugar and zest, reduce the heat to a simmer, and cook until the sugar has melted and the mixture is slightly reduced, about 5 minutes. Remove from heat and add the orange liqueur and orange sections. Set aside.
- Working in batches, gently place a crepe into the pan holding the orange juice and orange sections. Leave for 1 minute to absorb some juice. Using a narrow spatula, remove the crepe to a warm serving plate. Repeat with remaining crepes. Roll the crepes into a cylinder. Spoon on some of the orange sections. Serve 2 crepes per person. Top with vanilla ice cream and serve immediately.
CREPES SUZETTE
Steps:
- Fold your crepes in half twice, so they are in the shape of a triangle. In a non-stick pan over medium heat, melt half of the butter. When it begins to foam remove from heat and add 2 ounces of the liquor and 2 tablespoons of the sugar. Always add alcohol off of the heat to avoid a jumping flame. Use tongs to gently lay crepes into the pan. Turn the crepes to coat. Lay the crepes out on a plate and top with ice cream. Pour remaining sauce over the ice cream. Serve immediately.
- In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
- Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.
CRêPES SUZETTE
This is just one of those desserts that seem, on the page as on the plate, to be labor-intensive and tricky, but in fact are as simple to make as they are gratifying to eat. For one thing, you can make the crepes in advance; they could sit, piled between torn-off sheets of baking parchment and well wrapped in the refrigerator, for a good three days without coming to any harm. But I must admit to taking, more than once, an even quicker route: using good store-bought crepes. Once they're immersed in the sweet orangey syrup, they will not betray their prefabricated origins.
Provided by Nigella Lawson
Categories project, dessert, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- In a small saucepan, combine orange juice, zest, butter and sugar. Place over high heat and bring to boil; reduce heat to medium-low. Simmer until syrupy, 10 to 15 minutes. Remove from heat, and set aside.
- Fold crepes into quarters, and arrange in circular pattern, slightly overlapping, in a nonreactive skillet or other shallow flameproof pan. Pour warm syrup on top (reserve syrup pan), and place over low heat until crepes are warm, about 5 minutes.
- Warm liqueur in pan that held orange syrup. When crepes are hot, pour liqueur on top; carefully touch a flame to surface to light it. Serve immediately, spooning crepes and sauce onto each plate.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 25 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 14 grams, Sodium 282 milligrams, Sugar 22 grams, TransFat 1 gram
CRêPES SUZETTE
Want to make a show-stopping dessert at home and have your guests ooh-ing and aah-ing for days? Make crêpes Suzette! Honestly, if you flambé a shoe, your guests will be impressed, but this comes with a delicious and balanced dessert. The hot orange liqueur melts the orange butter, which blends on the plate with the liqueur to make an intoxicating sauce.
Provided by TheOtherJuliaGulia
Categories Sweet Crepes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- To make the crêpes, combine milk, water, eggs, sugar, and salt in a blender; blend on medium speed until smooth, about 10 seconds. Add flour and blend until smooth, about 5 more seconds. Add 2 tablespoons of the melted butter and orange zest; pulse until incorporated, about 3 (1-second) pulses. Cover blender and place in refrigerator; let rest for 20 minutes.
- Remove crêpe batter from fridge. Heat a small (6-inch) nonstick skillet or crêpe pan over medium. Add 1/2 teaspoon of the melted butter and swirl to coat skillet. Add 2 tablespoons batter and swirl to coat bottom of skillet. Cook, undisturbed, until the bottom is lightly golden, and the top is still a little moist, about 1 minute. Swirl skillet to loosen crêpe and gently flip with a spatula and your fingers. Cook until golden, about 30 seconds. Transfer to a plate. Repeat with remaining butter and batter.
- To make orange sauce, combine orange juice, white sugar, and orange zest in a small skillet over medium. Cook, stirring often, until sugar is dissolved and the liquid starts to bubble, 3 to 4 minutes. Gradually add the butter, piece by piece, stirring constantly, until it is melted and fully incorporated, about 2 minutes. Let sauce come back up to a simmer and let simmer until slightly syrupy, stirring occasionally, about 2 to 3 minutes. Stir in orange liqueur and salt. Remove from the heat.
- Fold each crêpe in half, then half again to make a triangle. Dip the folded crêpes into the hot orange sauce. Place on a serving platter. Repeat with remaining crêpes, overlapping each crêpe so they are facing the same direction.
- To serve, pour orange liqueur into the skillet with the remaining orange sauce and place over medium-high. If it does not ignite automatically, use a long-stemmed lighter and carefully set the liqueur on fire. Let it burn for about 30 seconds. Pour the flaming liqueur over the crêpes on the platter and serve immediately with ice cream.
Nutrition Facts : Calories 327.6 calories, Carbohydrate 29.5 g, Cholesterol 109.5 mg, Fat 19.1 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 11.4 g, Sodium 204 mg
Tips:
- For the best results, use fresh orange juice and zest. Bottled or store-bought juice will not produce the same flavor.
- When making the crepes, be sure to cook them until they are golden brown and slightly crispy. This will help them hold their shape when you fold them.
- When making the orange sauce, be sure to let it simmer for at least 5 minutes. This will help the flavors to develop and thicken the sauce.
- When flambéing the crepes, be careful not to let the flames get too high. You just want to lightly caramelize the sauce.
- Serve the crepes Suzette immediately, while they are still warm and the sauce is still bubbling.
Conclusion:
Crêpes Suzette is a classic French dessert that is perfect for any special occasion. With its delicate crepes, flavorful orange sauce, and dramatic flambé finish, it is sure to impress your guests. Follow these tips to make the best Crêpes Suzette possible.
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