Bruno Albouze Crepe Suzette
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Crepe Suzette 🇺🇸🇫🇷

Yields22 ServingsPrep Time35 minsCook Time30 minsTotal Time1 hr 5 minsDifficultyBeginnerRating

Ingredients

Crepe Batter
 200 g Bread flour, or all-purpose Farine T45/55
 40 g SugarSucre
 200 g Eggs (4)Oeufs
 1 g SaltSel
 500 g MilkLait
 60 g Butter, meltedBeurre
 20 g Orange blossom waterEau de fleur d'oranger
 20 g Grand Marnier, Triple Sec or Rum (Optional)
Beurre Suzette
 70 g SugarSucre
 60 g ButterBeurre
 150 g Orange juiceJus d'orange

Directions

About
1

Crepe Suzette is a French classic dessert made with an orange-butter sauce and often flambéed with Grant Marnier. These French street-food staples can also be dressed up with savory toppings. Savory crepe would rather be made with buckwheat flour known as galettes Bretonne in Britany.

Bruno Albouze Crepe Ingredients

Crepe Batter
2

Crepes can be cooked up to 2 days in advance and wrapped in plastic film. Heat up nonstick crepe pans (Look up at my Shop Page). Use a folded paper towel to grease pans with a mixture of melted butter and oil, or clarified butter. Cook until underside borders is golden and top is just set. Loosen edge of crepe with a heatproof spatula, then flip crepe over and cook for about 40 seconds more (Do not over cook). Stalk crepes onto a serving plate.

Beurre Suzette
3

Beurre Suzette can be made in advance. Prior to service, rewarm it and give a quick emulsion using an immersion blender. To make poached oranges, look up at Poached Lemons recipe.
In a hot pan, cook sugar to a light amber caramel, and whisk in butter. At this juncture, butter turns into beurre noisette / hazelnut butter - Add orange juice and reduce to desired consistency; for about 20 min on medium-low heat. Some prefer the orange butter sauce on the runny side, others like it more sirupy. The more you reduce it though, the sweeter – your take!

Cooking Crepes
4

Crepes can be cooked up to 2 days in advance and wrapped in plastic film. Heat up nonstick crepe pans (To order it, look up at my Shop Page). Use a folded paper towel to grease pans with a mixture of melted butter and oil, or use clarified butter. Cook until underside borders is golden and top is just set. Loosen edge of crepe with a heatproof spatula, then flip and cook for about 40 seconds (Do not over cook). Stack crepes on top of each other. Fold crepes into triangles, or cylinders. Top crepes with some julienned poached oranges, warm beurre suzette, and flambée with Grand Marnier. Enjoy!

Bruno Albouze Crepes

🇫🇷 Crêpes Suzette
5

Avec un mixer plongeant, mixer les oeufs avec le sucre et le sel. Ajouter ensuite le parfum, le lait, le beurre fondu et la farine. Bien mixer. Laisser reposer la pâte a crêpe 2 heure minimum a temperature ambiant. Puis reserver au frais. Si on fait l'appareil a crêpe a la main: Tamiser la farine et la mélanger au fouet avec le lait. Ajouter le reste des ingredients.

Beurre Suzette
6

Dans une poêle bien chaude, faire un caramel a sec (Ne pas trop le colorer). Ajouter le beurre – il va se cuire en beurre noisette grâce a l'effet du caramel. Déglacer avec le jus d'orange, remuer et laisser réduire en sirop pendant a peut près 25 min a feu doux. On peut faire le beurre suzette a l'avance. Au moment, on le réchauffe en le remuant. On peut aussi y donner une légère émulsion avec l'aide d'un mixeur plongeant.

Cuisson Des Crêpes
7

On peut utiliser des poêles a crêpes traditionnelle ou plus large. Dans les 2 cas, il est préférable d'utiliser des poêles anti-adhésive bien chaude et légèrement graissé avec de l'huile, ou un mélange beurre fondu-huile. Ne pas trop graisser!..
La meilleurs façon de servir les crêpes Suzette est de les garnir de fine julienne d'orange pochées (Voir la video: Poached Lemons). Verser ensuite le beurre suzette chaud, puis finir en chauffant et flamber le Grand Marnier. Bonne appétit! On peut cuire les crêpes un ou 2 jours l'avance, les empiler sur une assiette plate et les conserver dans du plastic film.

Bruno Albouze Crêpes

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