
Crepes Suzette
Chef Jason
Rated 5.0 stars by 1 users
Category
Desserts
Cuisine
French
Author:
Chef Jason
Servings
2-4
Prep Time
30 minutes
Cook Time
20 minutes
Indulge in Chef Jason's classic Crepes Suzette! These delicate French pancakes are drenched in a luscious orange-infused buttery sauce, flambeed to perfection for a touch of drama at your table. Enjoy the harmonious blend of sweet citrus flavors with a hint of caramelization, making every bite a luxurious experience. Serve these elegant crepes with a scoop of vanilla ice cream and garnish with orange zest for an unforgettable dessert. 🍊🔥🥞
Ingredients
- 2 tablespoons water
- 3 tablespoons unsalted butter
- 4 eggs
- 1 pint whole milk
- 1 cup all purpose flour
- 1 pint strawberries
- 3 tablespoons Grand Marnier
- 1 lemon
- 1 orange
- ½ cup cream
- Brown Butter Truffle Honey
MISE EN PLACE 🔪
- Small pot
- 10” non-stick pan
- 2 mixing bowls
- Whisk
- 2 ounce ladle or ¼ cup measure
- Cutting board
- Knife
- Microplane, grater or zester
- Tablespoon measure
- Rubber spatula
- Lighter
- 3 tablespoons Grand Marnier
Directions
HOW TO COOK 🍳
Place 1 tablespoon of water into a small pot and bring just to a boil. Remove from the heat and whisk in 2 tablespoons of butter. This is the beurre monte, set aside.
- In a large mixing bowl, whisk the eggs and whole milk to combine.
- Very slowly whisk in the flour.
- Slowly whisk in the beurre monte.
- Wash and quarter the strawberries.
- Place the strawberries in a pan with 1 tablespoon of water and bring to a boil.
- Once the strawberries have boiled for a minute, add the Grand Marnier to the pan and flambe!
- Add half the jar of Brown Butter Truffle Honey to the pan.
- Add the zest of the lemon and orange to the strawberries.
- Season the strawberries with a couple drops of lemon juice and orange juice, then transfer to a bowl and set aside.
- In a second mixing bowl, whisk the cream to soft peaks.
- Zest in half of the lemon and fold to combine. Set aside.
- Heat a non-stick pan over medium heat.
- Add a small amount of butter. When the butter starts to sizzle, add one ladle full of crepe batter and swirl to yield a very thin crepe.
- Continue cooking over medium-low heat until the crepe is set.
- Flip and repeat!!
- Fold the crepes into quarters, top with the stewed strawberries, whipped cream, and drizzle Brown Butter Truffle Honey all over. Enjoy!