In the culinary world there are some people who are truly considered masters, and Auguste Escoffier (1864-1935) is one of those. His recipe book, Le Guide Culinaire was published in 1903 and remains one of the classic cookbooks of all time. Escoffier made his name as the founding chef of the Savoy Hotel and this recipe for crepe suzette was a popular dessert. Escoffier would ensure it was presented on a trolley and the final steps, where it is flambeed in front of the guests, added entertainment and excitement to the meal.
This recipe uses the crepes we prepared in our first crepes lesson (see link below); traditionally the crepes for suzette include sugar but I think there is enough sugar in the sauce. If you would like to add it to the crepes, sprinkle two tablespoons of caster sugar into the batter.
Click here for Celia's crepe lesson
Orange butter
| 30 g | Butter |
| 15 g | Sugar |
| 65 ml | Water |
| 2 | Oranges, juiced and zested |
| 1 | Orange, peeled and segmented (Main) |
| 3 Tbsp | Cointreau, or orange curacao |
| 1 Tbsp | Brandy |
| 1 | Caster sugar, to sprinkle |
Directions
- Prepare 4-6 crepes as per the first lesson (see link above)
- Put the butter, water, sugar, orange zest, juice and 1 Tbsp of the Cointreau or curacao into a large frying pan and simmer gently for 2 minutes.
- Put a crepe into the frying pan and, using a spoon and fork, fold it in half, add some orange segments and then in half again. Add a second crepe and repeat the process until the pan has been filled. If the pan begins to look a little dry add a little water.
- Sprinkle the crepes with caster sugar and pour in the remaining 2 Tbsp Cointreau or curacao, and the brandy. Strike a match, tilt the pan and hold the lit match over the pan so that the alcohol catches alight. The alcohol will burn off and the flames will subside.
- Once it has stopped flaming spoon the sauce over the crepes and serve immediately on warmed plates with a dollop of cream.