Scenic Cruise Recipe: Crêpes Suzette

Folded crepes on a plate with Crepe Suzette sauce.

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5 from 2 votes

Simple ingredients form the base and then Grand Marnier and Cognac become the stars of the sauce.

Prep Time20

Cook Time50

Resting time30

Total Time1 40

Course: Dessert

Cuisine: French

Servings: crêpes

Calories: 225kcal

Author: Carolyn Hetke

Ingredients

Crêpes

175 grams all purpose flour 1 cup + 2.5 Tbsps
35 grams white sugar 3.5 Tbsps
1 gram salt pinch
435 grams whole milk 3 ¾ cup (can sub sparkling water)
175 grams eggs 4 large
45 grams butter melted 3 ¼ Tbps
1 gram lemon zest zest of 1 lemon
1 gram orange zest zest of 1 orange

Sauce

130 grams butter 9 Tbsps
110 grams white sugar ½ cup
425 grams fresh orange uice 1 ¾ cups
85 grams fresh lemon juice ⅓ cup
5 grams orange zest zest of approx 4 large oranges
90 grams Grand Marnier ½ cup
60 grams Cognac 5 Tbsps See Note 2.
Vanilla ice cream for serving

Instructions

Crêpes

In a large bowl, whisk the flour and eggs.
Whisk in the milk.
Whisk in salt and sugar slowly, wisking to incorporate fully.
Pass the batter through a seive pressing out all lumps.
Add melted butter and zest. Mix well and allow batter to rest 30 minutes (or more).
Stir before using.
Heat a medium non-stick sauce pan over medium heat. You may choose to add a bit of butter to the pan for the first crêpe. (The first crêpe will probably be a discard until the pan gets seasoned and fully heated). Scoop out 3-4 Tbsps of batter. Working quickly, tip the pan and swirl the batter evenly to the outer edge of the pan (about 8" round). Cook on the first side 2-3 minutes until crêpe just starts to colour and there are steam pockets rising up. Flip carefully and cook another minute on the second side. (The cooking time may shorten to 1-2 minutes for the first side as you pan heats up.)
Transfer crepes to a platter. Put parchment between the layers of crêpes to keep them from sticking to each other. See Note 1:
You can make crêpes up to a day ahead. You can also freeze the crepes with parchment paper between them. Defrost at room temperature and then proceed with the sauce recipe.

Sauce

Melt the butter in a medium saucepan. Add the sugar and stir once. Allow mixture to simmer over medium heat until it caramelizes to a golden brown. This may take 8-10 minutes. Add the orange juice and lemon juice and stir well to incorporate sugar. Add the orange zest. Note - if the caramel turns solid when you add the cold juice just stir constantly until the juice heats up and re-melts the caramel.
Simmer sauce until it reduces by halve and coats the back of a spoon.
You can make the sauce up to this point a number of hours before you plan to serve it but keep it at room temperature. Reheat to simmering before proceeding with the next step.
Add the Grand Marnier and Cognac. Ignite the liqueur and shake the pan to allow the flames to dissipate. Fold the crepes in half and then half again. Add to the simmering sauce and allow crepes to heat through.
Serve 2 crêpes per person with a generous amount of sauce. Garnish with vanilla ice cream if desired. (Recommended)

Notes

Note 1: The first crepe or 2 may be discards until the pan is fully heated/seasoned and you get the timing for the cooking down pat. The Chef says to count on it!

Note 2: Grand Marnier is essential for the citrus flavouring. You can substitute Brandy for the Cognac or omit it. You don't need to increase the Grand Marnier quantity- you will still have plenty of flavour.

Nutrition is per crêpe and does not include ice cream.

Nutrition