Crepes Suzette (crêpe Suzette): wonderful sweet recipe

If you have ever tasted Suzette crêpe you probably already know how tremendously delicious it is. And, as with most wonderful desserts that we can enjoy today and on which there is great historical tradition, it is believed that its first elaboration was as accidental as it was casual.

Basically it consists of a very thin crepe that is filled with butter, sugar, orange juice or tangerine and some type of alcoholic drink with orange like the Gran Marnier or the Curaçao. Then they are flambéada with brandy, although the flambéado is in fact optional and it is not absolutely necessary.

Its preparation is really simple, although it requires a certain skill. Do you dare to elaborate them? We explain what ingredients you need and the steps to follow.

Ingredients for pancake dough

3 eggs
150 g of wheat flour
375 ml of whole milk
2 tablespoons of sugar
4 tablespoons of butter
a pinch of salt

Ingredients for the sauce of crêpe Suzette

250 ml of natural orange juice
1 orange
1 lemon
12 lumps of sugar + 5 tablespoons of sugar
10 tablespoons of Grand Marnier or Curaçao
5 tablespoons of butter

Preparation of the dough

In a large bowl put the eggs and beat them well with the help of rods. Meanwhile, in another bowl, mix the wheat flour, sugar and salt. Then add the milk little by little while you continue stirring to avoid lumps forming.
To this last bowl add the beaten eggs, and beat again until a dough is as homogeneous as possible.
Cover with clear plastic wrap and refrigerate in the refrigerator for 30 minutes. Of course, before using the dough and cooking 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 spoonful of Gran Marnier or Curaçao. In a pan with a little butter make a total of 12 crepes, and reserve them.
Squeeze the orange and reserve your juice.
Rub the sugar cubes with the skin of the lemon and orange. Then wait 20 minutes for the sugar to take on the aroma of the skin of the fruit.
In a saucepan over the heat mix the butter with the flavored sugar cubes. Add the orange juice and also the skin of the lemon and orange. Keep on 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 Curaçao.

Preparation of the crêpe Suzette with flambéado

Once the crepes and the sauce have been prepared, 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 over the sugar and the rest of the tablespoons of Grand Marnier or Curaçao, and flambé with the alcohol. It is recommended to serve with the pancake flame still lit.
To finish, decorate with a little orange peel and lemon.

What is the origin of the Suzette crêpe?

It is known for sure that 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 casual or accidental creation.

Be that as it may, it is said that the Prince of Wales (1) 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 lunch.

While the maître prepared the crêpes for the dessert, he accidentally spilled some tangerine liquor on top of the crepe, which caused it to catch fire. Scared, he tasted the result and marveled at the flavor, so he served the original crepe twice.

Prince Charles loved it, and although at first the maitre d 'baptized them with the name of "Crêpe Princesse", finally the prince preferred to call them Suzette, in honor of a girl who was in the food and who was the daughter of one of the companions.

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