French Weekend: How to Make Crêpes Suzette at Home 0 10

Ingredients for Crepes (about 14 pieces)

• 200 g milk
• zest of 1 orange
• 200 g wheat flour
• 35 g sugar
• 2 eggs
• a pinch of salt
• 325 g hot milk
• 25 g vegetable oil
• 25 g butter

How to Make Tender Crepes

Mix the sifted flour, milk, eggs, sugar, salt, and orange zest.

Separately, heat the second part of the milk almost to boiling and gradually pour it into the batter while constantly stirring. Add the melted butter along with the vegetable oil. The batter should be smooth and quite liquid.

Cook thin crepes on a well-heated skillet, carefully flipping them — they turn out very tender.

Custard — for a More Delicate Texture

Ingredients:

• 400 g milk
• 2 egg yolks
• 1 egg
• 80 g sugar + 10 g vanilla sugar
• 40 g starch
• 40 g butter

Heat the milk. In a saucepan, mix the eggs with sugar and starch, then pour in the hot milk while constantly stirring. Bring to a boil and cook for about a minute until thickened.

Remove the custard from the heat, add the butter, cover with plastic wrap “in contact,” and let cool.

Orange Sauce with Caramel Notes

You will need:

• zest of 1 orange
• 75 g sugar
• 70 g butter
• 250–300 g orange juice
• 75 g orange liqueur

Melt the butter with the sugar until lightly caramelized. Gradually pour in the juice, add the finely sliced zest, and reduce the sauce by about three times.

Place the crepes in the sauce and warm them on both sides. At the end, add the liqueur and carefully flambé. If desired, the liqueur can be replaced with rum or brandy or completely omitted.

How to Serve

Crêpes Suzette are best served hot — immediately after cooking. They can be complemented with a scoop of vanilla ice cream or served classically without cream.

Such a dessert can easily turn any weekend day into something special — just a little time, citrus aroma, and the right mood are enough.