Orange Crepes Suzette
Sweet orange pancakes in the Crepes Suzette style with less sugar, more orange juice than zest, and a proper flambé using about 75 ml alcohol. Best served warm with ice cream and reduced orange sauce that almost disappears into a glossy chartreuse glaze.
Product list ingredients
- eggs
- oranges
- milk
- flour
- granulated sugar
- vanilla extract
- cointreau
- dark rum
- ice cream
- whiskey
Ingredients
Crêpe batter:
- •250 g flour
- •10 g sugar
- •3 eggs
- •480 g milk
- •30 g butter, melted and cooled
- •Pinch of salt
- •1/2 tsp vanilla extract
Suzette sauce:
- •1/2 large orange juice plus a little zest (for 1 serving of 3 crepes)
- •75 ml alcohol total (whiskey or half cointreau and half dark rum)
- •About 1 tbsp sugar (reduced from standard)
- •Moderate amount of butter for the pan (less than usual)
- •Ice cream, for serving
Directions
Crêpe batter:
Melt the butter and cool slightly. Whisk wet ingredients together with vanilla, then whisk in sifted flour, sugar, and salt until smooth. Rest the batter in the fridge for at least 2 hours (overnight is best).
Fry thin crepes on medium-high heat and stack between paper strips.
Suzette sauce:
For serving, heat a pan with a moderate amount of butter, add a little sugar, and fold 3 crepes into triangles.
Add mostly orange juice and only a little zest, then reduce the sauce hard until it almost disappears into a glossy concentrated glaze so it is not cloyingly sweet.
Add about 75 ml alcohol over the pan and flambé safely.
Serve immediately with the reduced orange sauce and a scoop of ice cream.