French Crepe Suzette Recipe Was Created By Accident (Breakfast, Brunch, Dessert) by Donna John
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Crepes Suzette is one of the most well-known crepe recipes, and is basically a crepe with an orange sauce. Heavenly. This French crepe recipe has an interesting story to tell, too.
According to What's Cooking America, crepes suzette was created by mistake by a 14-year-old assistant waiter named Henri Carpentier (1880-1961) in 1895 at the Maitre at Monte Carlo’s Cafde Paris. The young waiter was preparing a dessert for the Prince of Wales and future king, King Edward VII (1841-1910) of England. “It was quite by accident as I worked in front of a chafing dish that the cordials caught fire. I thought I was ruined. The Prince and his friends were waiting. How could I begin all over? I tasted it. It was, I thought, the most delicious melody of sweet flavors I had every tasted. I still think so."
This easy crepes suzette recipe is easy enough to make at home. Here is your shopping list for this French recipe: flour, milk, eggs, butter, oranges for juicing and zesting (read about the health benefits of citrus), salt, butter, granulated sugar and Grand Marnier (or use more orange juice). If you want to get fancy, pour a little brandy over the finished dish and flambé. Garnish the dish with fresh oranges or candied orange peel.
Serve these sweet orange crepes and sauce for breakfast, brunch or even for dessert.
Cuisine: French
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
Crepes
- 1 cup all-purpose flour or gluten-free flour
- 1/2 cup milk
- 1/2 cup water, minus 1 tablespoon
- 2 eggs
- 2 tablespoons butter, melted
- 2 teaspoons freshly squeezed orange juice
- 2 teaspoons orange zest
- butter, for cooking
Sauce
- 1 1/2 cups freshly squeezed orange juice
- 2 tablespoons granulated sugar
- 2 teaspoons orange zest
- 2 teaspoons Grand Marnier (or additional orange juice)
Here's how to make it:
- Combine all the crepe ingredients until smooth. Allow it to rest in the fridge about 20 minutes.
- Add about 1 tablespoon of butter into a small skillet or crepe pan over medium-low heat. Pour in enough batter to coat the bottom of the pan (about 3 tablespoons). Cook for 1 minute, then loosen the edges and flip it over. Cook an additional minute. Repeat until all the crepes are made. Keep the cooked crepes on a plate covered with a paper towel.
- For the sauce, pour the orange juice into sauce pot. Add the sugar and orange zest. Bring to a boil and cook for about 5 minutes, or until thick and reduced. Remove from heat and stir in the Grand Marnier or additional orange juice.
- To serve, dip the crepes into the sauce, fold or roll and place on a plate. Garnish with orange segments and candied orange peel, if desired. Drizzle with additional orange sauce.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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