The story of Crepe Suzette is as enchanting as its flavors. Legend has it that this delightful dish was created by accident in a Parisian restaurant when a young waiter flambéed some crepes for a beautiful young woman named Suzette. The flames, the aroma, and the vibrant flavors all combined to create a culinary masterpiece that has since charmed palates around the world. Today, we’ll recreate this classic French dessert with a modern twist while celebrating the rich culture of France.
### Ingredients
**For the Crepes:**
– 1 cup all-purpose flour
– 2 large eggs
– 1 ½ cups milk
– 2 tablespoons melted butter
– 2 tablespoons granulated sugar
– A pinch of salt
– Zest of 1 orange
**For the Suzette Sauce:**
– ¼ cup unsalted butter
– ¼ cup granulated sugar
– Juice of 1 orange
– Zest of 1 orange
– 2 tablespoons Grand Marnier (or orange liqueur of your choice)
– 1 tablespoon cognac (optional, for flambéing)
### Instructions
To make the crepes, start by whisking together the flour, sugar, and salt in a bowl. In a separate bowl, beat the eggs and then add the milk, melted butter, and orange zest. Gradually combine the wet ingredients into the dry ingredients, mixing until smooth. Allow the batter to rest for at least 30 minutes for the best texture.
Heat a non-stick skillet over medium heat and lightly coat it with butter. Pour a ladleful of batter into the skillet, swirling it around to form a thin layer. Cook for about 1-2 minutes until the edges start to lift, then flip and cook for an additional minute. Repeat this process until the batter is used, stacking the crepes on a plate.
For the Suzette sauce, melt the butter in a saucepan over medium heat. Add the sugar and stir until it dissolves and begins to caramelize slightly. Pour in the orange juice and zest, stirring until combined. Reduce the heat and add the Grand Marnier, allowing the sauce to simmer for a couple of minutes until it thickens slightly.
To assemble, fold each crepe into quarters and place them in the saucepan with the sauce. Let them soak for a minute, ensuring they’re well-coated in the luscious orange syrup. If you’re feeling adventurous, carefully add cognac to the pan and ignite it with a long lighter, allowing the flames to dance over the crepes for a dramatic finish.
Serve the crepes warm, drizzled with the sauce and garnished with a sprinkle of powdered sugar or fresh orange zest. For an extra touch of elegance, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
This Crepe Suzette brings a taste of French elegance to your kitchen, inviting you to savor each bite while imagining the romantic streets of Paris. Bon appétit!