March 23, 2024

Crepes Suzette

I’ve been looking forward to the crepes recipes in this season, and what better way to begin than to make some Crepes Suzette for Saturday night dessert?

It starts with making up a whole mess of sweet Crepes. This was the first time I’ve ever made them, and there’s definitely a learning curve here. Flipping was the hardest part. I also needed to get a feel for how much batter was the right amount, and when they were done. I landed on: about an ounce and a half of better for my 8-inch pan, and deciding they’re done when there’s just a little bit of browning going on.

When the stacks of crepes were done, it was time to make the sauce and cook them in it. I used Cointreau for the orange liqueur, and a full stick of butter. Together with the sugar it creates a kind of caramel sauce which is delicious but very sweet. I think next time I’ll use half the amount of sugar for the sauce (the recipe called for 2.5 Tb, I think I will try 1Tb).

I topped them with some vanilla ice cream, but it melted really fast so the pictures of the finished product are… pretty bad. Thankfully, the whole thing put together was fantastic. We still have a few left over sweet crepes, which we might just heat up and top with chocolate sauce and whipped cream.

Crepes

• Crowd: 4/5
• Ease: 3/5
• Used about an ounce and half of batter per crepe

Crepes Suzette

• Crowd: 4/5
• Ease: 3/5
• Used Cointreau as the liqueur in the sauce
• Could probably get away with half the sugar for the sauce next time