of French cuisine
This tasty preparation is in fact one of the symbols of French cuisine, and pastry shops, restaurants and even self-propelled stalls prepare countless varieties, sweet and savory, for all tastes.
The variant, however, that has become more famous, and synonymous with dessert par excellence, is the crêpe suzette, invented by the great chef Escoffier in the early 1900s, filled with orange sauce and inflamed with a splash of Grand Marnier liqueur.
You can also try the crêpes as a savory street food, as an alternative to the classic baguette: try them with ham and cheese, or with brie and a thin layer of mustard.
- 1 x classic crêpes recipe
- 3 tbsp caster sugar
- 250ml freshly squeezed orange juice (2-3 oranges)
- zest 1 orange
- 1 tsp lemon juice
- 1 tbsp Grand Marnier or Cointreau
- 50g unsalted butter
Prepare crêpes following the classic recipe. Fold the pancakes into quarters.
Tip the caster sugar into a non-stick frying pan and set the pan over a low-medium heat. Allow the sugar to melt slowly without stirring and continue to cook until it becomes a deep amber-coloured caramel.
Immediately slide the pan off the heat and add the orange juice – be careful as it may splatter and spit as it hits the hot caramel. Add the orange zest, lemon juice, the Grand Marnier and return the pan to a low heat to re-melt the caramel into the liquid.
Add the butter to the sauce in small pieces, bring to the boil and simmer gently until glossy and reduced slightly. Add the crêpes to the pan and warm through.