Crepe Suzette

Crepe Suzette

One of my favorite desserts is Crepe Suzette. This is a must eat among French desserts.

Ingredients for 2 servings

For the crepe batter

• 62g all purpose flour
• 25g sugar
• 2 eggs
• 123.5g milk
• 29.5g water
• 20g unsalted butter, melted
• 2g vanilla extract
• pinch of salt

For the sauce

• 20g sugar
• 50 unsalted butter, softened
• 2 tablespoons fresh orange juice
• 1 teaspoon orange zest
• 10ml Grand Marnier or Cointreau
• 20ml brandy

Directions

1. Preparing the crepe batter.  Whisk eggs, sugar, milk, water, vanilla and salt, then add butter and whisk until smooth. Add the flour bit by bit, whisking after each addition.  Once the batter is smooth, let it rest for 10 minutes. 
2. Cook the crepes.  Place a small frying pan over medium to low heat.   Stir the batter and pour one ladleful in the pan.  Immediately move the pan from side to side to get an even thin layer.  Cook for 30 seconds to a minute and flip to cook the other side for 15 seconds.  Transfer to a plate and keep warm.  You should be able to make 12servings with this batter.  Make sure you stir each time before pouring to the frying pan.
3. Make the sauce.  Pour sugar in a saucepan and heat without whisking.  When it turns to light brown, add butter and whisk immediately.  Add orange zest and juice.  Stir well and cook to reduce the sauce until it becomes syrup.
4. Fold the crepes in quarters and add to the sauce.  Let them soak in the sauce for a few minutes.  Remove from stove.  Heat Grand Marnier and brandy and ignite with a lighter.  Place the frying pan back to the stove and allow to cook until the sauce has been reduced and carmelized.