Crepe Suzette

At the Amateur Chef, we have a passion for all things French -French cookware, French cuisine, French wine and French desserts - and without a doubt, our favorite entry in this last category is the Crepe Suzette!!

Crêpe Suzette is a traditional French dessert consisting of a thin crepe and a hot flambed sauce of caramelized sugar, orange juice and peel, and Grand Marnier.

Take your time to make this classic French dessert as haste makes waste, and with both cognac and Grand Marnier in the mix, waste can be expensive! And whenever flambing food, be certain to have a fire extinguisher nearby!

Crepe Suzette

Crepe Ingredients:
2 eggs
1 cup milk
1/2 cup flour
2 oz melted butter
1 tsp sugar

Crepe Method:
1. Beat all ingredients together and if necessary strain through fine chinois or cheesecloth to remove any possible lumps.
2. Let rest for one hour.
3. Cover saute pan with some vegetable oil and cook on medium heat. Place 2 oz of batter into pan and cook until bubbles form on top side. Flip and finish cooking.

Sauce Ingredients:
1 cup sugar
2 tsp butter
1 orange rind
1 lemon rind
1/2 orange juice
2 tsp lemon juice
1 oz cognac
2 oz Grand Marnier

Sauce Method:
1. In a hot pan pour sugar and butter. Make a caramel.
2. Prepare grated orange and lemon rind.
3. When the caramel is set, add the orange juice and juice of one lemon (2tsp).
4. Place crepe in pan, allow to heat and when heated, fold each in four.
5. Add orange and lemon rind.
6. Allow sauce to reduce and flambe with cognac and Grand Marnier.

Enjoy!

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