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

    Ingredients

    Vanilla Sugar

    • 2 cups granulated sugar
    • 1 vanilla bean

    Sauce Suzette

    • 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

    Method

    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).

    1

    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.

    2

    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.

    3

    Fold the crepe in half twice to form a triangle.

    4

    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.

    5

    Serve three crepes per plate. Pour a spoon of sauce and garnish with orange/lemon zest.

    6
    • Nutrition Facts

    • Amount per serving
    • Calories575
    • % 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

    5.0

    Review

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