Le Crepe Suzette
March 14th, 2005 | 
Author: My husband and I had a very rough week behind us…both busy with work (too much of it) husband had a jetlag (coming back from his business trip) and had to do presentations the succeeding days, and there was the day when we had to bring our oldest ‘child’ (a ferret named Danielle) to the vet that when we went home, we’re without her, for good. Rough and tough week that was. I hope that this week will be a lot better.
Comfort Food for the past week…
Crepe Suzette
{French : Crepe = pancake + Suzette = Suzy, allegedly after Suzette (for Suzanne) Reichenberg (1853-1924), French actress.}
For the batter
1 cup flour, 2 tsp caster sugar, 2 eggs lightly beaten, 1 cup milk, 15 g melted butter, 1tbsp brandy or in this case, I’ve used Amaretto.
mix all the ingredients in a bowl, you can either beat it manually or use the pulse action of a food processor until the mixture is smooth, free of lump. I always do this manually. Cover the bowl with a plastic wrap and let stand for about an hour. Check if the batter has the consistency of a pouring cream, if it doesn’t, simply thin it with milk or water. On a lightly greased pan- medium heat, pour 2-3 tbsp of batter, just swirl to evenly cover the base. Cook each side for about a minute or until they turn ‘golden’. Transfer to a plate, cover with a tea towel or another plate, keep the crepes warm.
For the sauce
60g butter, 1/4 cup sugar, 1 tbsp grated orange rind, 1 tbsp grated lemon rind, 1 cup orange juice, 1/4 cup lemon juice, orange meat, 1/2 cup Grand Marnier.
add butter in a medium heated pan, add sugar and stir until sugar is caramelised…then add the rinds, juices and Grand Marnier, let it simmer uncovered for about 8-9 minutes, I added on the last minute some sliced orange meat.
Presentation: simply fold a crepe or two and arrange it on a plate, pour over sauce and add a scoop of vanille ice cream on the side. Bon Appetit.
Gawan ko si Ulimpot nito sa sabado:)
Comfort food indeed! And it’s perfect for breakfast (right now)… except that I don’t have some of the ingredients.
Subukan ko nga kung makakalabas ako mamaya!
Sorry to hear about Danielle.
so sorry about Danielle…
sarap naman! bat ganoon, i tried it, and i couldn’t get it to look nice? it tasted ok, kahit na lang brandy (wala akong mahagilap eh) i think i need more practice in cooking it, medyo makapal yung labas nung crepe..di bagay! heehe thanks for the recipe!
yummmm crepe! my personal favorite is mango crepe. never tried this one.
hi! thanks for the receipe..i will try this till i get it right – favorite of my 10 yr old daughter but with nutella…
great comfort food! fantastic a dessert which is so classic. love this very much
I love it when my husband flambee it on the the table with a copper pan!
because you encouraged me to be more adventurous, i will try this one. i’ve been looking for a crepe recipe, i’ve tried to prepare one during med school, I got the recipe from my classmate, but I lost it. the outcome was good…though I forgot how it is prepared. tell you about it when i’m done. =) not really sure when. will be busy in the next few days.
thess! this isn’t an oven recipe! yipee!!! i’ll try it this week. for some strange reason (strange because i haven’t really thought it through), i’ve been very down. i can tell you why, but i don’t have the strength for that. i feel so out of sorts lately.
hug to you dearie…
Hi Thess! Nothing like something sweet and creamy to cure a broken hear, I say
I hope this hit the spot for you and you are feeling better. mmmwa!
i’ve seen how they cook crepe on some food tv shows… it looks so complicated… but it looks yummy! Grrr… you always make me crave for something to eat!
tita thess, what is caster sugar? Is it the same as confectionaer’s? Pwede ba rito ordinary table sugar? Any other suggestions on subs for Amaretto?
CHEH: musta crepes mo?
KAREN: so did you made some?
TONI: salamat
PURPLEGIRL: thank you ha
ANNABANANA: aw, you’re welcome Anna. and true, practise makes perfect lang talaga
AMIE: you might like this one too!
PIPAY: hello there! with nutella is my favorite too
SCHATZLI: that’s the proper way of doing crepe suzette, but unfortunately I can never do that ( no special pan and I’m afraid to burn my house down)
THEYIE: so how’s the outcome of your crepes?
SVELTE: dear, chin up stomach in! life is short
(so okay ka na ba? )
JMOM: hello there! internet connection finally fixed? yeah, crepes took away the sad thoughts for a while, ‘was worth it, thanks
QUEENZ: uy I take that as a compliment ha
MANANG: long time no c!! yep, confectioner nga…i haven’t tried using the crystal sugar with it yet so I honestly do not know. Amaretto sub? hmmm, SYOKTONG!! he he, just kidding…choose from hubby’s brandy or Grand Manier can be used too for your crepes OR even without any liquor, your sauce will really provide the taste.
thess,
ayun, i need a crepe pan pala! i was watching the food channel this morning, and by coincidence they are making crepe suzette…they have a really nice flat pan and a wooden gadget that looks like a small mallet to spread the batter on the pan and make it even…hehehe…hmmm, gawa ako uli nito mamaya! i went to costco the other week and got this very big bag of hotcake mix for W5,000 (around US$5) ill make some today and distribute to my neighbors…yum yum
hi thess! i’m thinking of making mango crepes samurai for the holidays but i want a good crepe suzette recipe first. good thing you posted this. hehe. saved me a lot of stress
now…if i could just get my hands on a bottle of grand mernier….
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Crepe Suzette recipe is a perfect comfort food. No matter how tired you are, you will be clapping with hands with joy, when crepes are light with fire (at least we did with my wife the other weekend)!