One of the most iconic French desserts conjuring up images of the waiter preparing and flambeing the crepes at the restaurant table. This recipe can be made is stages (e.g. the crepe mixture and sauce the day before) and is quick to make.
Don’t forget to make sure you have something to ignite the brandy as we don’t tend to have matches or lighters always to hand these days!
Crepe Suzette (classic French dessert)
- 8 crepes with the finely grated rind of a lemon added to the batter (see the link to the classic French crepe recipe above)
- 2 tablespoons Brandy
- 55g caster sugar (2 oz)
- 1 tablespoon water
- finely grated rind of 1 orange
- 125ml freshly squeezed orange juice (4 fl. oz.)
- 55g unsalted butter (diced)
- 1 tablespoon Cointreau (or other orange-flavoured liqueur such as Grand Marnier)
|To make the orange sauce, put the sugar in a wide saute pan (or frying pan) over a medium heat and stir in the water. Continue stirring until the sugar has dissolved then increase the heat to high and leave the syrup to bubble for 1 or 2 minutes until it begins to turn golden brown|
|Stir in the orange rind and orange juice then add the butter continuing to stir until until it's melted. Finally, stir in the orange liqueuer.|
|Lay a crepe flat in a sauce pan and spoon the sauce over. use a fork and spoon to fold the crepe into a quarter and move to the side of the pan. add the next crepe and repeat. When all the crepes and coated with the sauce and folded into quarters, remove from the heat.|
|Warm the brandy in a ladle or small sauce pan, ignite it, and pour over the crepes to flambe whilst shaking the saute pan|
|Serve the crepes with the sauce spooned over|