Crêpes Suzette Recipe • A French Favorite Dessert! | Club Foody

 

With my Québécois background, I grew up eating a lot of French dishes like Salade Niçoise 🥗, Cassoulet, Soufflés, Steak au Poivre 🥩, Blanquette de Veau, Escargot à la Bourguignonne 🐌, Bouillabaisse, Boeuf Bourguignon, Croque-monsieur or Croque-madame 🥪, Fondant Potatoes, Coq au Vin, and the list goes on and on…
 
When it comes to dessert, you bet the scrumptious selections were vast 😍; Éclair au Chocolat, Madeleine, Profiterole, Mille-Feuille, Macarons, Pain au Chocolat, Bûche de Noël, Pêche Melba 🍑, Mendiant, Crème Brûlée, just to name a few…
 
There’s another one that I was able to enjoy when I was around 14 and it was Crêpes Suzette! Oh my, oh my! To me, this is the ultimate “grown-up” dessert! With light, fluffy, buttery crêpes along with an orange liqueur sauce, this is pure indulgence as long as you’re the legal age to drink or your parents let you have some – they only let me have a small square with barely any sauce on it… nonetheless, it was delish 😋!
 
Making crêpes is easy and I use the same batter for my Chicken Stuffed Crêpes with Poblano Sauce with the exception of adding powdered sugar for the sweet version. The sauce is not complicated either; caramelized sugar, add some butter then orange 🍊 and lemon zest, some orange juice as well as lemon juice 🍋, thicken it, add orange segments before adding the crêpes, fold them, add liqueurs and voilà… the sauce is done!
 
As much as it sounds easy, the sauce for the Crêpes Suzette is slightly technical and mistakes can be made easily especially when filming the recipe while having company over… I got so distracted, I’m surprised I was able to serve them to my guests! Here are a few boo-boos I made 🙄 to be avoided…
 
– We start on medium-heat to melt the sugar in the pan BUT 1 minute later, we have to reduce it to medium-low.
– The orange segments are added just, and I’m serious, just before placing a crêpe at a time in the skillet to fold BECAUSE they will break down and you’ll end up with pieces instead of whole segments.
– Technically, this is a flambé dessert and it’s pretty amature to not ignite the Grand Marnier. On the other hand, it won’t make any difference as the sauce is bubbling away. If you are a “fine bouche” (it means foody), you might discern the taste of alcohol to be a tad stronger. But if it’s your dessert and you had a couple glasses of wine during dinner, guess what… you won’t know the difference!
 
There’s no doubt about it… Crêpes Suzette is an elegant dessert although they can be served for brunch! To make it even fancier, use a zester instead of a grater or microplane otherwise it will look pedestrian. We want long strings of zest for both orange and lemon… it makes the dish look prettier!
 
If you make the crêpes ahead of time – that’s right! -, this is a pretty quick dessert to make. These delicious Crêpes Suzette are perfect for any special occasion, brunch, Holidays 🎄, dinner parties, etc. With a gorgeous orange liqueur sauce, this French classic will certainly please you and your guests…
Bon Appétit! 🍽
 
Check out these other incredible dessert recipes… 😀
– Chocolate Pot de Crème
– Apple Betty
– Creamy Cheesecake
– Zabaione
– Grand-Pères (Maple Syrup Dumplings)
– Tropical Pineapple Upside Down Cake
– Bananas Foster
and for even more dessert recipes 🍰🍩, click on this link… Recipe Category • Dessert

For ingredient amounts, directions, and much more, visit https://clubfoody.com/cf-recipes/crepes-suzette/

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