Crepe Suzette with Ice Cream
Baking and Desserts | French cuisine
⏳ Time
2 hours
🥕 Ingredients
17
🍽️ Servings
2
Description
Crepe Suzette, or 'Suzette pancakes', is a French dessert consisting of thin pancakes in a very aromatic caramel-orange sauce. This recipe was shared with us by pastry chef Emily Johnson from a popular American restaurant.
Ingredients
- 3.2% Milk - 8 fl oz
- Chicken Egg - 2 pieces
- Whole egg - 1 piece
- Sugar - 0.4 oz
- Salt - 0.1 oz
- Butter - 1.1 oz
- Wheat Flour - 4.4 oz
- Vanilla Pod - ½ pieces
- Oranges - 1 piece
- Raw cane sugar - 1.8 oz
- Freshly squeezed orange juice - 10 fl oz
- Lemon - ¼ pieces
- Grand Marnier Liqueur - 1 fl oz
- Pomegranate Seeds - to taste
- Cognac - 3 fl oz
- Fresh Mint - to taste
- Vanilla Ice Cream - to taste
Step by Step guide
Step 1
All ingredients should be at room temperature. Pour milk into a container, add eggs and an egg yolk, 12 grams of sugar, 3 grams of salt, 12 grams of softened butter, and high-quality wheat flour. The order of adding the ingredients to the dough can be any.
Step 2
Add the seeds from half a vanilla pod. Whisk the batter with a whisk. If it is too thick, add some boiled water. The batter should be quite thin, almost like water, to ensure the pancakes turn out very thin.
Step 3
Pass the dough through a sieve to filter out any lumps. Cover with plastic wrap and refrigerate for an hour.
Step 4
While the dough is resting in the refrigerator, zest one orange. Peel the orange to remove any remaining skin, divide it into segments, and remove the membranes. This will be used to garnish the finished dish.
Step 5
Place the zest in a saucepan and add enough water to completely cover it. Bring to a boil, then drain the water, add fresh water, return to the heat, and bring to a boil again. This blanching process will remove all bitterness from the zest. Drain the water and pour concentrated sugar syrup over the zest (mix 115 grams of sugar with 85 ml of water, bring to a boil, and stir until fully dissolved, then cool). Bring to a boil again, simmer for a couple of minutes, and strain. Place the finished zest on a paper towel to cool.
Step 6
For the orange sauce, melt the cane sugar over low heat, stirring constantly to prevent it from burning. Once all the sugar has turned into caramel, carefully pour in the freshly squeezed orange juice. Add it slowly: at first, the mixture will start to sizzle and bubble.
Step 7
Grate the zest of a quarter of a lemon into the sauce. Stir and simmer over medium heat for five minutes. Add Grand Marnier liqueur. Leave everything to reduce over low heat while the pancakes are cooking.
Step 8
Once the batter has rested, you can start making the pancakes. Pour a ladle of batter into the skillet and spread it evenly across the surface.
Step 9
As soon as the surface of the pancake becomes dry, lift the edge with a wooden stick and flip it over. Cook for about another minute, checking with the stick to ensure the pancake doesn't burn. Stack the finished pancakes.
Step 10
Crepe Suzette can be assembled using either freshly made crepes or those from the day before. Pour 150 ml of orange sauce into a deep skillet. Add 20 grams of butter. This should be enough for one serving of three crepes. The remaining sauce can be left on the stove to reduce further.
Step 11
Fold the crepe into a triangle and fry it in the sauce for 30 seconds on each side over medium heat. Transfer the cooked crepes to a serving dish. It's better to use a skillet, as the crepes will need to be flambéed. Add more sauce to the skillet as it evaporates.
Step 12
Pour the cooked pancakes with the sauce left over from frying, and add a bit of what continued to reduce. Garnish with pomegranate seeds and zest.
Step 13
Pour in 50 ml of brandy and ignite the pancakes. Once the flames subside, garnish the dish with orange slices and mint. Place a scoop of ice cream on top and serve immediately while the ice cream is still intact.
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