May 6th: National Crepe Suzette Day
Crepes Suzette, a crepe dessert in a citrusy syrup with orange liqueur or brandy originated in France and is said to be discovered by accident. In 1895, Henri Carpentier was preparing a dessert for the Prince of Wales when the crepes had caught a flame and started burning. Henri had no time to remake the dish as the Prince was eagerly waiting and had to serve a scorched crepe. The prince’s reaction however was not one that he expected. The prince had enjoyed it so much that he even sent a thank-you gift to Henri for such a delectable creation. Thus, the recipe for Crepes Suzette was born – the original recipe comes from the book Life A La Henri – Being The Memories of Henri Charpentier.
The Original Crepes Suzette Recipe
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
- Yield6 Servings
- Energy575 cal
- 2 cups granulated sugar
- 1 vanilla bean
- Small piece of orange Zest, cut very thinly
- Small piece of lemon zest, cut very thinly
- 1/4 pound unsalted butter
- 5 ounces of blended favorite liqueurs (curacao, triple sec, Cointreau, Grand Marnier, cognac, kirsch, etc.)
- 2 tablespoons vanilla sugar
For the crepes
- 3 eggs
- 3/4 Cup all-purpose flour
- 1/2 Cup tablespoons milk
- 1 pinch of salt
- 1/2 tsp sugar
- 1/3 cup water
- 2 tbsp melted unsalted butter
- Thin strips of orange zest, for garnish
In a glass container, place the sugar and the vanilla bean, cover the container tightly. Set mixture aside- do not refrigerate. Sauce Suzette (see recipe below).
Using a blender, blend the eggs, flour, milk, salt, melted butter, and water to a smooth liquid consistency. Place the crepe batter, covered, in the refrigerator for at least 1 hour to prevent tearing during cooking.
Cooking the Crepes: Heat a frying pan, crepe pan, or cast iron griddle with 2 tablespoons of unsalted butter. Once the pan is well-heated, pour in enough batter, approximately 3 to 4 tablespoons of batter. Spread thin batter evenly. Keep the crepe as thin as possible and flip when each side becomes golden brown.
Fold the crepe in half twice to form a triangle.
To prepare the Sauce Suzette: Flambe the liquor by heating it in a pan until it bubbles and temperature reaches 130 degrees F or 54 degrees C. Let cook carefully until the flame disappears. Add the vanilla+sugar mixture. Add in the folded crepes into the warm sauce and add 2oz of liquor. As soon as the fire diminishes, your Crepe Suzette is ready to serve.
Serve three crepes per plate. Pour a spoon of sauce and garnish with orange/lemon zest.
- Amount per serving
- % Daily Value*
- Total Fat21.9 g28.08%
- Saturated Fat13.1 g65.5%
- Cholesterol134 mg44.67%
- Sodium204 mg8.87%
- Total Carbohydrate80.9 g29.42%
- Dietary Fiber0.6 g2.14%
- Total Sugars68.7 g
- Protein5.3 g10.6%
- Vitamin D (Cholecalciferol)21 IU2.63%
- Calcium47 mg3.62%
- Iron1 mg5.56%
- Potassium79 mg1.68%
SUMMARY & RESULTS
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