There is one thousand recipes of crêpes Suzette… here’s another one! In this recipe, crêpes are bathed in a tangy , buttery orange sauce, flambé ( or not…) with Grand Marnier .
- 1 cup flour
- 1 1/2 cups milk
- 2 large eggs, lightly beaten
- 3 tablespoons salted butter, melted
- Finely grated orange’s zest
- 2 tablespoons sugar
- 1 cup orange juice
- 1 stick butter ( or less!) cut into small pieces
- 5 cl Grand Marnier (optional)
- Zest of orange
Make the crêpes: in a bowl, whisk the flour with the eggs.
into the flour until smooth. Whisk in the remaining milk,
the melted butter and the grated orange’s zest. Set aside
for 1 hour.
them on a warm plate.
Make the sauce: melt the sugar (caramel) in a large pan
and stir in the zest and orange juice. Let it reduce.
Add the Grand-Marnier and whisk with butter.
Aujourd’hui, c’est la Chandeleur!
But who is Suzette???
Legend says that in 1895, a 14-year-old assistant chef named Henri Charpentier, who worked at Monte Carlo’s Café de Paris, was preparing a dessert for the Prince of Wales. Wanting to impress his royal guest with something outstanding, the young chef got carried away when making his sauce for the crêpes and the liqueur caught fire. Devastated, he tasted the sauce and found it wonderful! He decided to take a chance and served the dessert anyways, hoping for the best. The Prince was delighted with this creation, and decided to name the dessert after his dinner guest that night, Suzette.