Classic Crepe Suzette

by Caterina Borg, Good Food Gourmet on June 6, 2012

If you have never had Crêpe Suzette before, I highly suggest that you try this very light, simple but oh so delicious classic dessert. For those of you that have never heard of it, it is a French dessert consisting of crepes that are then tossed in a sauce of caramelized sugar, butter, orange juice, zest and an orange flavored liqueur that is usually Grand Marnier or orange Curaçao liqueur on top that is served flambé.

My father worked in restaurants most of his early life and he was a master at making crepe suzette. One of the requirements of his job was to prepare them tableside. On my summer vacations I would bus tables for him and was transfixed when I would watch him prepare them for his customers.

Soon I was asking him to prepare them for us at home and he always obliged. As a Sunday morning treat, it was either pancakes or crepes…and as we got older we always preferred the crepes. 

The recipe I provided only makes enough for 2-3 people, so make sure to make a larger batch and either leave them plain tossed in the syrup or you can fill them with custard ahead of time and then when ready to serve, simply toss the custard filled crepes into the prepared sauce just to warm them through. These are just so delicious and one of my truly simple pleasures… 

Crepe Suzette (makes 10-6”crepes)

1 recipe versatile crepe

1 orange will provide you with ½ teaspoon of zest, orange segments and juice

Make the crepes according to the directions on my versatile crepe post and set them aside, fold them and set them aside.

Next zest the orange and set the zest aside. Segment the orange and then squeeze out all of the juice from the fibrous casing of the orange and place all of this in a bowl.

Caramel

1 tablespoon salted butter

2 tablespoons brown sugar (you can use granulated sugar too)

2 tablespoons Grand Marnier

Add the butter and the brown sugar to a small sauté pan and melt them together while stirring with a wooden spoon.

Add the orange juice and the zest and mix well together.

Then add the crepes to the pan to warm through and then gently coat the crepes with the syrup to coat them well.

If you would like to flame these you can do one of two things. You can add the liquor to the pan, but it should not be a nonstick pan. Add the liquor and flame taking this directly to the table for service. Or you can do what my dad did…you can add the crepes to the warm syrup in the pan then add them to a large platter for service. Put the Grand Marnier into a metal ladle (should be slightly warm) and ignite, then pour this over the crepes in the platter. Serve simply with the syrup and orange segments or add some of your favorite ice cream…so incredibly good.

 

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