The Crêpes Suzette are wonderful crepes flambéed with Grand Marnier or Curacao, made with orange juice and lemon peel, soft and delicious. Find out how to make them at home.
If you’ve ever tried crêpe Suzette, you probably already know how tremendously delicious it is. And, as with most of the wonderful desserts that we can enjoy today and about which there is a great historical tradition, it is believed that its first preparation was as accidental as it was accidental.
Basically it consists of a very fine crepe that is filled with butter, sugar, orange or mandarin juice and some type of alcoholic drink with orange such as Gran Marnier or Curacao. They are then flambéed with brandy, although the flambé is actually optional and not entirely necessary.
Its preparation is really simple, although it requires some skill. Do you dare to make them? We explain what ingredients you need and the steps to follow.
Ingredients for the crepe dough
- 3 eggs
- 150 g of wheat flour
- 375 ml whole milk
- 2 tablespoons of sugar
- 4 tablespoons of butter
- a pinch of salt
Ingredients for the crêpe Suzette sauce
- 250 ml of natural orange juice
- 1 orange
- 1 lemon
- 12 sugar cubes + 5 tablespoons sugar
- 10 tablespoons of Grand Marnier or Curacao
- 5 tablespoons of butter
Preparation of the dough
- In a large bowl put the eggs and beat them well with the help of a few rods. Meanwhile, in another bowl, mix the wheat flour, sugar and salt. Then add the milk little by little while continuing to stir to avoid lumps from forming.
- To this last bowl add the beaten eggs, and beat again until the dough is as homogeneous as possible.
- Cover with plastic wrap and refrigerate in the fridge for 30 minutes. Of course, before using the dough and cooking it, it is advisable to beat it a little.
Preparation of the sauce (filling)
- Once you have refrigerated the dough for 30 minutes, remove it from the refrigerator and add a tablespoon of Gran Marnier or Curacao. In a pan with a little butter, make a total of 12 crepes, and set them aside.
- Squeeze the orange and reserve its juice.
- Rub the sugar cubes with the lemon and orange peel. Then wait 20 minutes for the sugar to take on the aroma of the fruit skin.
- In a saucepan over the fire, mix the butter with the flavored sugar cubes. Add the orange juice and also the lemon and orange peel. Keep over low heat and stir with the help of a wooden spoon while the sugar melts. Cook for 5 minutes and add 4 tablespoons of Grand Marnier or Curacao.
Preparation of the crêpe Suzette with flambé
- Once the crepes and sauce are made, carefully dip each crepe into the sauce mixture one at a time. Then fold them into quarters and arrange them in a heat-resistant dish.
- Pour the sugar and the rest of the tablespoons of Grand Marnier or Curacao on top, and flambé with the alcohol. It is recommended to serve with the flame of the crepe still on.
- To finish, decorate with a little orange and lemon peel.
What is the origin of the crêpe Suzette?
It is known for a fact that the crêpe Suzette comes from France. However, it is not so clear what was its real origin, although many historians agree that it was probably a chance or accidental creation.
Be that as it may, it is said that the Prince of Wales used to spend the winter on the French Riviera (Monte Carlo). One day he was in the company of a group of friends whom he had invited to dinner.
While the head waiter was preparing the crepes for dessert, he accidentally spilled some mandarin liqueur on top of the crepe, causing it to catch fire. Scared, he tasted the result and was amazed at the taste, so he served the original crepe folded twice.
Prince Charles loved them, and although at first the head waiter baptized them with the name of “Crêpe Princesse”, finally the prince preferred to call them Suzette, in honor of a girl who was at lunch and who was the daughter of one of the companions.
