Crêpes Suzette

Supple crepes soaked in an amber orange syrup and nutty butter. The flambé adds a smoky note that balances the citrus sugar.

• Prep time: 20 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 737
• Protein: 16 g
• Carbs: 90 g
• Fat: 30 g

Ingredients

• 250 g Wheat flour ( sifted )
• 3 piece Egg ( whole )
• 500 ml Whole milk
• 100 g Minimum butter sweet ( diced )
• 80 g White sugar
• 2 piece Citrus sinensis (L.) Osbeck ( zested and juiced )
• 100 ml Orange juice
• 1 pinch Gray sea salt
• 50 ml Grand Marnier
• 30 ml Cognac

Instructions

1. Crepe batter

   Mix flour, sugar, and salt. Whisk in eggs at the center, then gradually pour in milk while whisking to avoid lumps. Add 50g of melted butter. Let rest for 30 minutes.

2. Cooking the crepes

   Heat a buttered pan. Pour a ladleful, coat the bottom. Cook until edges loosen and the surface is speckled brown. Keep warm.

3. Suzette butter

   In a large pan, melt remaining butter with sugar until it reaches a light caramel color. Deglaze with orange juice and add zest. Reduce until the sauce coats the back of a spoon.

4. Flambéing

   Fold crepes in four into the syrup. Pour pre-warmed Grand Marnier and Cognac over them. Ignite immediately. Serve once the flames die out.

Chef's tips

• Only zest the orange skin, avoid the bitter white pith.
• The alcohol must be slightly warmed before lighting for a clean flame.
• The pan must be very hot when pouring the alcohol.

Storage

Must be eaten immediately after flambéing. Plain crepes can be kept for 48 hours in the fridge.