The most celebrated of flambéed crêpes, an exceptional Parisian creation! Enrobed in subtle orange butter and set aflame with a dramatic flourish, these sublime crêpes will transport you to the finest starred restaurants of France.
⏱️70 min
📊Hard
👥4 servings
🍽️Dessert
vegetarianfestive
Ingredients
250 gsifted wheat flour
3 piècesfresh eggs
500 mlsemi-skimmed milk
50 gmelted sweet butter
15 gvanilla sugar
1 pincéesalt
150 gvery fresh sweet butter
100 gwhite powdered sugar
3 piècesuntreated orange
2 cuillerée à caféorange zest
60 mlCuraçao or triple sec
40 mlcognac or dark rum
Instructions
1MAKE THE FINE CRÊPE BATTER: In a mixing bowl, pour the sifted flour and create a large well in the center. Gently crack the eggs into this well and begin beating them lightly with a whisk. Incorporate the flour progressively, mixing from the center outward to avoid lumps. Pour the cold milk very slowly while whisking constantly to obtain a smooth and silky texture. Complete with the melted butter, vanilla sugar, and a pinch of salt. Strain the final batter through a fine sieve to eliminate any residual lumps. Let rest at least 2 hours in the refrigerator, covered: a well-rested batter produces infinitely thinner and more delicate crêpes.
2PREPARE THE ORANGE BUTTER: Remove the butter from the refrigerator 15 minutes before so it is very soft but not melted. Using a wooden spatula, work it into a light cream in a bowl. Delicately extract the zest from two untreated oranges using a fine zester, taking care not to include the bitter white pith. Squeeze the juice from two fresh oranges to obtain approximately 150 ml of fresh and fragrant juice. Progressively incorporate the powdered sugar into the butter while mixing, then add the orange zest and fresh juice. Whisk vigorously for a few seconds to obtain a light, homogeneous, and highly aromatic butter. Set aside at room temperature.
3COOK THE CRÊPES WITH PRECISION: Heat a 25 cm diameter crêpe pan over medium-high heat and coat it very lightly with butter using a paper towel. Pour only 50 ml of batter into the center and immediately tilt the pan in all directions so the batter spreads into an ultra-thin and even layer, covering the entire surface. Let cook for approximately 1 minute until the bottom is barely golden. Flip with a thin spatula and cook for only 15 seconds on the other side so it remains very supple. The crêpes should be translucent and delicate as paper. Set aside on a warm plate. Repeat until the batter is finished: you should obtain 8 perfectly thin crêpes.
4COAT THE CRÊPES: Place a cooked crêpe on a clean and dry surface. Spread generously a generous spoonful of orange butter in the center, leaving a small space around the edges. Fold the crêpe in half, then in quarters to form an elegant triangle, pressing very lightly so the butter adheres well. Arrange the triangle on a warm serving plate or a buttered gratin dish. Repeat this operation with the other crêpes, arranging them slightly overlapping in the dish, each receiving its generous portion of fresh orange butter.
5CARAMELIZE IN THE OVEN: Preheat your oven to 180°C. Sprinkle the folded crêpes with a fine layer of powdered sugar. Slide the dish into the oven for 8 to 10 minutes until the butter begins to melt slightly and the sugar begins to caramelize. The dish should be very hot and the orange butter should exhale a wonderful orange aroma. Remove from the oven carefully.
6PERFORM THE SPECTACULAR FLAMBÉ: Pour the Curaçao and cognac into a small copper or stainless steel saucepan and heat them gently until vapors escape. In the dining room or kitchen before your guests to create a spectacle, pour the warm spirits very delicately over the caramelized crêpes. Ignite immediately with a long match, bringing the flame very gently close by. Spectacular blue-orange flames will rise from the plate. Let burn for 15 to 20 seconds so the alcohol evaporates completely, tilting the dish slightly if necessary. As soon as the flames diminish, serve immediately on preheated individual plates. These smoking and caramelized crêpes must be savored without delay.
Crêpes Suzette Flambéed with Orange Butter | Mijotia