Crêpes Suzette
Ingredients
- 6 ready-made French crêpes, 20-23 cm across
- 2 oranges
- 1 lemon
- 100 g white sugar
- 115 g unsalted butter, cubed
- 60 ml Grand Marnier
Crêpes Suzette is really a sauce, and the crêpes are only there to carry it. Sugar is melted dry in a wide pan to a golden caramel, then shocked with orange and lemon juice — it seizes, then dissolves again over ten minutes into a syrup — and finished with a large amount of cold butter whisked in until glossy. The Grand Marnier goes in off the heat and is lit; once the flames die the crêpes are dragged through the sauce one at a time, folded into quarters and served immediately, still soaked.
Method
Zest one orange and juice both oranges into a glass, then juice the lemon into the same glass.
Heat a 30 cm non-stick pan over medium-low heat, add the sugar and let it melt undisturbed into a golden caramel.
Carefully add the citrus juice and zest — the caramel will seize — and let it cook for about 10 minutes, stirring now and then, until syrupy.
Add the butter a few cubes at a time and stir until the sauce is smooth and glossy, then lower the heat.
Pour in the Grand Marnier, take the pan off the burner and light it carefully with a long match. Let the flames die out on their own.
Lay a crêpe in the pan, let it soak, flip it, fold it into quarters and move it to a plate. Spoon over more sauce, repeat with the rest and serve at once.
