Description
Delectable Julia Child’s crepe suzette showcases French culinary elegance with orange-infused buttery goodness. Delicate crepes folded in caramelized citrus sauce promise a memorable dining experience you’ll savor with pure delight.
Ingredients
Scale
- 2 large eggs
- ¾ cup (180 ml) all-purpose flour
- ½ cup (120 ml) whole milk
- ½ cup (4 oz / 115 g) unsalted butter, softened
- ⅓ cup (80 ml) fresh orange juice (from about 2 medium oranges)
- ⅓ cup plus 2 tbsps (100 ml) granulated sugar
- 3 tbsps (45 ml) orange liqueur (Grand Marnier or Cointreau)
- 1 tbsp (15 ml) Cognac
- ½ tbsp finely grated orange zest
- ⅓ cup (80 ml) cold water
- 1 tbsp (15 ml) canola oil
- ½ tsp granulated sugar
- 1/8 tsp kosher salt
- 1 tbsp (15 ml) unsalted butter, melted, plus more for the skillet
Instructions
- Batter Preparation: Whisk eggs, flour, milk, sugar, and salt in a medium bowl until achieving a silky, lump-free consistency. Gradually blend cold water, canola oil, and melted butter, whisking continuously to create a uniform, velvety mixture.
- Crêpe Cooking: Heat a nonstick skillet over medium-high, lightly buttering the surface. Pour batter, swirling the pan to distribute evenly. Cook until edges curl and golden-brown, approximately 45 seconds. Flip delicately, allowing 10-15 seconds for additional browning. Repeat process, creating 10 delicate crêpes, buttering pan between each.
- Orange-Butter Sauce Creation: Combine butter, sugar, and orange zest in a food processor. Slowly incorporate orange juice until achieving a smooth, glossy texture. Transfer to a flameproof skillet, simmering over medium heat for 5 minutes until the sauce reduces to a syrupy consistency.
- Crêpe Coating and Folding: Dip each crêpe into the sauce, ensuring complete coverage. Fold into elegant quarters, positioning the most attractive side outward. Arrange in the skillet with slight overlap.
- Flambé Finale: Sprinkle remaining sugar over crêpes. Increase heat to medium. Add Grand Marnier and Cognac, then ignite using a long-handled lighter. Baste the flaming sauce over crêpes for 30 seconds until flames naturally extinguish. Transfer to a serving platter, drizzling any remaining sauce for enhanced flavor and dramatic presentation.
Notes
- Whisk Wisely: Achieve a smooth batter by thoroughly mixing ingredients, paying special attention to eliminating lumps for a silky-smooth texture.
- Pan Perfection: Use a nonstick skillet and maintain medium-high heat to create golden-brown crêpes with crispy edges that don’t stick or tear.
- Sauce Synchronization: Process orange butter mixture slowly to ensure complete integration, creating a rich, smooth sauce that coats crêpes evenly.
- Flame Finesse: Execute the flambé technique carefully, using a long-handled lighter and monitoring flames to create a dramatic yet controlled presentation without risking kitchen safety.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Breakfast, Snacks
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 401
- Sugar: 34 g
- Sodium: 100 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 145 mg