Crêpe Suzette is a French dessert, consisting of pancakes with buerre Suzette – a sauce of caramelized sugar and butter, orange juice, zest, and Grand Marnier or Triple Sec liqueur on top, served flambé.
This dessert is amazing . It brings back fond memories for me of working in the kitchen with my Dad as he loved to make this dessert, allowing the flambéd brandy to really bring through the flavours of the orangy caramelization of the butter and sugar mix. This dish is great served with vanilla ice cream.
Ingredients
- 6 pancakes (make your pancakes in advance using the simple pancakes recipe)
- 75g castor sugar (we keep vanilla pods in the castor sugar jar for extra flavour)
- 150g real butter
- juice of 2 oranges – zest of one
- 80ml Grand Marnier or Triple Sec liqueur
- 50ml of Brandy – keep a lighter of matches handy!
Give it a whirl!
I use a large electric frying pan for this as it gives me more surface space to lay the pancakes. A 30cm frying pan on the stove top will work just as well.
Place your butter and castor sugar into the pan on medium heat stir continuously until the butter and is melted and sugar mixed well within it. Add the orange juice, orange zest, liqueur and bring to the boil then reduce to a low heat. Take your pancakes and fold them in in half and then in half again to create triangle shapes. Place them evenly in the pan making sure they are coated by the juices simmering around them.
Allow to simmer for about 3-4 minutes, then add the brandy on top and quickly flame this to get a wonderful flambé going over the surface of the pancakes. Dish out into the dessert bowls making sure to serve with plenty of yummy orangy sauce and add a large scoop of vanilla ice cream on top. Wow!
