Crepes with orange sauce or crêpes suzette are probably the most delicious mistake ever made in a kitchen. The crepes are filled with an aromatic orange butter, while the cognac is added to give another note to the dish.
Are you ready to discover the most delicious mistake? What is this? Crêpe Suzette! The dish was created by a mistake made by the fourteen-year-old waiter assistant Henri Carpentier (1880-1961) in 1895 at the Maitre in Cafde Paris, Monte Carlo. He was preparing a dessert for the Prince of Wales, the future King Edward VII (1841-1910) of England.
The Prince and his friends were waiting. How could hw begin all over? He tasted it. It was, he thought, the most delicious melody of sweet flavors he had every tasted. That accident of the flame was precisely what was needed to bring all those various instruments into one harmony of taste.
To enjoy these wonderful crepes you will need ingredients for the crepes but also for their filling. The materials in brief are as follows:
- Liquids: milk, sour milk, water, yogurt
- Solids: salt, sugar, flour
- 2 eggs
- Vegetable oil
While their filling consists of the following ingredients:
- Cow butter
- Orange juice and zest
For serving them you will need:
- Orange fillets
In order to taste this delicious mistake, you must first follow the classic way of making a crepe. I would suggest you prepare the mixture from the previous day and keep it in the fridge. This is because the longer the mixture stays in the fridge, the tastier the crepes will be. The ideal time is 12 hours.
Once the mixture is ready, cook the crepes in the well known way. Then add the filling, fold them in triangle shape and put them on the grill for a few minutes. Once the butter has melted, remove it from the oven and pour in brandy flame.
ALTERNATIVE WAY TO FLAMM
If setting fire to cognac is something that scares you then you can do the following. With the ingredients we have for the filling we will make a syrup. First, melt the sugar in a pan and after it becomes caramel, remove from the heat and add 1/3 cup of water. Return the pan to the heat and add the butter, zest and orange juice. Stir and boil for 5 minutes until it becomes a nice syrup. Finally add the brandy and mix.
In the pan where we made the syrup, add the crepes folded into a triangular shape and simmer for 2-3 minutes. Add the fillets and ready!
- 200 ml milk
- 210 ml sour milk
- 100 ml water
- 80 gr strained Greek yogurt
- 2 eggs, medium
- 1 pinch of salt
- 1 tsp granulated sugar
- 250 gr all purpose flour
- vegetable oil, for frying
- 6 tbsp butter, room temperature
- ⅓ cup granulated sugar
- orange zest from 1 orange
- orange juice from 1 orange
- orange fillets
- ¼ cup cognac
- In a large bowl add all the liquid ingredients of the recipe and mix well.
- Then add the eggs to the bowl and with the help of an egg beater beat well.
- At the end add the flour, salt and sugar. Whisk the mixture well until combined.
- Leave the mixture in the refrigerator for at least 1 hour. If the porridge is thick, add a few drops of water.
- Add a little vegetable oil to a non-stick pan, making sure it goes everywhere. After it burns, lower the temperature to medium heat, take 2/3 of a deep spoon, and pour the mixture into the pan. Lift the pan and with circular motions make sure the mixture goes everywhere.
- Once it is ready, it will start to come off the pan and then we turn it on the other side to cook. Continue with the rest of the mixture.
- In a small blender add the ingredients for the orange butter and beat until the mixture is slightly fluffy.
- Spread the center of each crepe with 1 tbsp. orange butter and fold into a triangle.
- Arrange the crepes in a small baking pan, add the orange fillets and bake for 4-5 minutes on the grill. Remove the pan.
- In a small saucepan add the cognac and light it with a lighter. Pour the cognac over the crepes while it is still lit.
- Serve warm.
So this was my recipe for crêpes suzette, or crepes with orange sauce. A recipe whose taste is due to a mistake. A mistake which if you do not want to repeat I give you the alternative above. In both cases the result is a melody of wonderful winter flavors.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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