DIY French Cuisine: Crepe Suzette
Last month, we taught you how to make the perfect crêpe using Cookut’s Miam Shaker, and today, we’re showing you our favorite French variation: Crepe Suzette.
As delicious as a classic Crepe Suzette is, it was actually happened upon by accident. In 1894, French restauranteur Henri Charpentier was only 14 and working as an assistant waiter. As the story goes, Charpentier accidentally set a sauce on fire while serving dessert to the Prince of Wales. The prince ended up loving this rich, orange butter sauce so much, he asked that it be named after Suzette, after a young girl in his entourage.
Ready for a citrusy-sweet crepe that’s perfect for summer entertaining? Allez-y!
16 tbsp. unsalted butter
10 tbsp. sugar
7 tbsp. Cointreau
1 tbsp. kirsch
1 tsp. orange flower water
5 tbsp. cognac
- Remove the rind from 2 oranges. Mince rind and set aside. Juice oranges and set aside.
- In a medium bowl beat butter and ½ cup sugar on high speed until light and fluffy. Add orange rind to butter and beat for 1 minute. Drizzle in orange juice, 2 tbsp. of the Cointreau, kirsch, and orange flower water, beating constantly until very light and fluffy.
- Cook crepes following the measurement lines and ingredients as seen on the Cookut Miam Shaker.
- After your crêpes are cooked, melt the orange butter sauce in a 12” skillet over medium heat until bubbling. Dip both sides of one crêpe in the sauce, then fold in half, and half again, to create a triangle shape. Repeat the process with the remaining crepes.
- Sprinkle crepes with remaining sugar. Remove the pan from heat, pour remaining Cointreau and the cognac over crepes and carefully ignite with a match. Spoon sauce over crepes until flame dies out, then serve immediately.
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Recipe via Saveur