Sweet-smelling sunshine on a plate: Crêpes Suzette recipe
An excellent reason to combine oranges and whiskey
Crêpes Suzette are a traditional French dessert with the power to light up your day. Caramelised orange syrups give them the power of sweetness; the power of alcohol spices things up a bit; and they also harness the power of fire – because if you want to, you can ignite the whole thing.
- 2 eggs
- 2 soup spoons vegetable oil
- 120g flour
- 250ml milk
- 60g sugar
- 100g butter
- 1 orange
- 100ml whiskey/bourbon/orange liqueur (e.g. Grand Marnier Cordon Rouge)
- Oil for frying
- Blend the eggs, oil, flour, milk and salt. The batter should be runny.
- If you have time (perhaps while preparing the syrup), leave the batter to rest for 15 minutes. That way, the crêpes will not rip so easily.
- Fry thin crêpes with a minimal amount of oil.
- Arrange the crêpes on a plate or in a bowl and pour orange syrup over them. You can decorate it with pieces of orange, too.
- Melt the butter.
- Add the sugar and allow to caramelise.
- Pour in the orange juice. You can also add a bit of grated peel.
- Leave it to warm up.
- If you don't want to set the dessert on fire, add alcohol to the syrup. If you want to ignite your table, pour the alcohol on top of your arranged crêpes along with the syrup and strike a match :-)