How to Make Crepe Suzette
The story of Crepe Suzette is quite different. it was born out of a chef's mistake while serving an orange crepe with liqueur to a prince. He accidentally tilted the pan, causing the crepe to flambé. The prince liked it so much that he asked to name it Suzette, in honor of the girl who was with him that day.
Equipment
- Stove
Ingredients
DOUGH
- 1 cup of Milk 8.1 fl oz (240 mL)
- 2 units of Egg
- 2 tbsp of Sugar 1.1 oz of (30 g)
- 2 tbsp of Butter 1.4 oz (40 g )
- 1/2 unit of Orange Zest
- 1 cup of All-Purpose Flour 4.2 oz (120 g)
- 1 pinch of Salt
FLAMBE SYRUP
- 3 tbsp of Butter 2.1 oz (60 g)
- 3 tbsp of Sugar 1.6 oz (45 g)
- Orange Peel
- 1 cup of Orange Juice 8.1 fl oz (240 mL)
- 5.1 fl oz of Orange Liqueur (150 mL)
Instructions
DOUGH
- In a bowl, combine the milk, eggs, sugar, melted butter, and orange zest. Mix well with a whisk.
- Gradually add the all-purpose flour and finish with a pinch of salt.
- Grease a non-stick frying pan with butter using a paper towel.
- Take a small amount of batter and place it in the pan, make a rotating motion until the entire bottom is covered, and let it cook until firm (it’s important to use just enough to cover the bottom of the pan).
- When the edges start to loosen, and the batter begins to brown, it’s time to flip the batter and let it cook on the other side.
- Transfer to a plate and repeat with the remaining batter.
SYRUP FOR FLABE
- In a low heat frying pan, add 1 tablespoon of butter.
- Add 1 tablespoon of sugar and a piece of orange peel; rub the peel on the bottom and sides for flavor.
- Then add 1/3 cup of orange juice and let it reduce until it becomes a thick syrup.
- Add 4 folded crepes (folded twice each).
- After about 30 seconds, flip the crepes to soak up the syrup on the other side.
- Add 1 shot of orange liqueur, tilt the pan, and flambe the crepes.
- Serve with orange zest as soon as the flame disappears.
Notes
– Valid to:
Raw batter: 1 day under refrigeration
Baked dough discs: 3 days under refrigeration or 90 days under freezing (freezer)
If freezing, be sure to place a sheet of parchment paper on each dough disc to prevent sticking.
