History of Crepes Suzette

Probably the most famous crepe dish in the world. In a restaurant, a crepe suzette is often prepared in a chafing dish in full view of the guests. They are served hot with a sauce of sugar, orange juice, and liqueur (usually Grand Marnier). Brandy is poured over the crepes and then lit.

Crepes Suzette Recipe

I adapted the original recipe from the book Life A La Henri - Being The Memories of Henri Charpentier, by Henri Charpentier and Boyden Sparkes.

2 tablespoons vanilla sugar (see recipe below)
4 eggs
3 tablespoons all-purpose flour
3 tablespoons milk
1 pinch of salt
1 tablespoon water
2 tablespoons sweet butter
Thin strips of orange zest, for garnish

To Make the Crepes Batter:
Using an electric blender or food processor, blend the eggs, flour, milk, salt, and water to the consistency of olive oil, or until it will pour back silently and smoothly from a foot or more above the mixing bowl. Let the batter sit at least an hour to allow the flour time to absorb the liquid. The mixture will thicken as it stand, so you may need to adjust the liquid or flour after the batter rests. You want to end up with a consistency like whipping cream (batter which should have the consistency of light cream, just thick enough to coat a wooden spoon).

Heat in a frying pan or crepe pan with 2 tablespoons of sweet butter (don't use too much butter or the crepes will be greasy).

Once the pan is well-heated, pour in enough batter, approximately 3 to 4 tablespoons of batter, to cover the bottom of the pan. Move the pan to spread the batter thinly, and keep it moving. Don't worry if the crepe isn't perfectly round or has uneven edges, as it will be rolled or folded and the imperfections will not matter.

After one minute, turn the pancake upside down, then turn it again, until it is nicely browned. Fold the crepe in half, and fold again to form a triangle. Proceed to make the remaining crepes, adding butter to the pan only if the crepes begin to stick. NOTE: Also, as when making other types of pancakes, expect that you may have to throw away the first 1 or 2 crepes until you get the pan temperature just right.

NOTE: Crepes may be frozen for up to 2 months.

To Make Vanilla Sugar:
Note: Vanilla sugar may also be purchased

2 cups granulated sugar
1 vanilla bean

In a glass container, place the sugar and the vanilla bean, cover the container tightly. Set mixture aside (the sugar will be sufficiently scented with vanilla to be used in a week or so). Vanilla sugar will keep indefinitely in an airtight container at room temperature (do not need refrigerate). Replenish sugar as it is used. The vanilla bean is good as long as it is fragrant.

To Make the Sauce:

Small piece of orange zest, cut very thinly
Small piece of lemon zest, cut very thinly
5 ounces of blended favorite liqueurs (curacao, triple sec, Cointreau, Grand Marnier, cognac, kirsch, etc.)*
1/4 pound sweet butter

* Check out Alcohol Substitutions In Cooking and Alcohol Substitutions In Cooking.

At least a day or two before making Crepes suzette, slice a thin piece form the outer rind of an orange, large enough to cover the ball of your thumb, and a smaller piece of lemon rind. Cut both into thin strips, add to 2 tablespoons of vanilla sugar, cover and put away until the sugar absorbs the flavoring oils.

To make the sauce, melt the butter in a large frying pan. when it begins to bubble, pour in 3 ounces of the blended liqueurs. When the mixture is warm, carefully flame the liqueurs. Check out How To Flambé. When the fire goes out, add the vanilla sugar mixture (sugar, lemon, and orange peel). Then plunge the folded crepes/pancakes into the warm sauce. Turn them, and add the remaining 2 ounces of blended liqueurs. When the fire dies down again, they are ready to serve. Garnish with thin strips of orange zest.

Serve three crepes per portion. Spoon a little of the remaining sauce over each serving.

Makes 4 servings.