What is Crêpes Suzette? A French dessert that consists of crêpes braised in caramelized butter, sugar, orange juice, orange zest and lemon zest. Alcohol (Grand Marnier is traditional) is added and ignited. The crêpes are swirled in the sauce until the flame subsides.
Alex, who is now in culinary school, is being trained the French way and she often practices at home what she has learned from the last cooking session. There is no recipe included in this post as we have yet to develop our own recipe for the dessert. What we have right now is a tutorial—a step-by-step visual guide for making Crêpes Suzette.
The sauce, called beurre Suzette, starts with sugar mixed with orange and lemon zests. The mixture and softened butter are creamed until smooth then the orange juice is whisked in.
The sauce goes into a pan to liquefy.
A crêpe is laid directly on the sauce and folded into halves.
The folded crêpe is folded once more into quarters.
The first crêpe is pushed to the side of the pan and a second crêpe is added, folded into halves and into quarters.
The second crêpe is again pushed to the side of the pan and the process is repeated.
How many crêpes can go into the pan depends on the size of the crêpes, the size of the pan and the amount of sauce you have. Those are details that will be included in the recipe. Watch out for that. I hope it doesn’t take too long for us to come up with a formula that we really like.
Once all the crêpes have been folded and refolded, the alcohol is poured in. Chefs who have been making Crêpes Suzette for ages are comfortable enough to simply tilt the pan until the sauce touches the edge. The flame of the stove licks the sauce and catches fire. But that’s still a scary proposition for Alex at this point so she uses a kitchen lighter to set the alcohol aflame.
The pan is swirled around until the alcohol has burned off and the flame has subsided.
The crêpes are lifted off the pan and arranged on a plate. The sauce is poured over and around them. The Crêpes Suzette are now ready to serve.