Brown Butter Crêpes Suzette
Adding brown butter to Crêpes Suzette is an utterly delicious way of elevating an already heavenly French dessert. Rich, citrusy and feather-light, these crêpes epitomise sophisticated deliciousness.
Crêpes Suzette is truly one of my all-time favourite desserts. If you haven’t had the pleasure of enjoying freshly-made Crêpes Suzette, it’s time to buckle up!
The origin of these light and luscious crêpes purportedly dates back to 1895 at the Maitre at Monte Carlo’s Café de Paris. Whatever the origins may be, this dish has stood the test of time. Comprising two basic elements, the crêpes and the sauce, Crêpes Suzette can be whipped up without the fuss you might typically expect from French desserts.
What makes a great Crêpes Suzette?
- Beautiful, thin and silky crêpes
- Beurre Suzette – a butter-based sauce composed of:
- Butter
- Sugar
- Grand Marnier, Triple Sec or Curaçao liqueur
- Fresh orange or tangerine juice
The elements are simple and delicious on their own; when combined and flambéed, the flavour is nothing short of extraordinary.
We’ve gone a step further with our beurre Suzette, incorporating brown butter or beurre noisette into the mix. Browning the butter adds richness, savoriness, caramelisation and nuttiness to the dish.
This dish comes together in under 40 minutes and requires only 8 basic ingredients. Enjoy Crêpes Suzette as a flamboyant and flavourful dessert – or save the leftovers and eat them for breakfast! We won’t judge!
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. To view our recipe video on Instagram click here. Happy cooking!
Frequently Asked Questions
Why brown the butter for Crêpes Suzette?
It’s no secret, I love browning butter. Brown butter is better butter. It’s far from a fussy and overly complicated step. Browning butter is a quick step that transforms the butter into a nutty, complex star of any dish.
Why rest the batter in the fridge?
Chilling the crêpe batter for a minimum of 20 minutes and up to 1 day is the secret to crêpes with perfect texture and flavour. Resting the batter enhances the batter’s flavour and gives the flour a chance to fully hydrate. and incorporate into the batter, which it can’t do without resting.
Brown Butter Crêpes Suzette
- Total Time: < 40 Minutes
- Yield: 4 - 6 Servings
- Diet: Vegetarian
Description
Adding brown butter to Crêpes Suzette is an utterly delicious way of elevating an already heavenly French dessert. Rich, citrusy and feather-light, these crêpes epitomise sophisticated deliciousness.
Ingredients
For the crepes
- 150g or 1 cup plain all-purpose flour
- 1 teaspoon white sugar
- 1/4 teaspoon salt
- 3 eggs
- 2 cups milk
- 42g or 3 Tbsp butter, melted
For the sauce
- 120g butter
- 3 oranges
- 50g sugar
- 1 shot Cointreau or Triple sec
Instructions
- Make the crêpe batter. Melt the butter in the microwave or on the stovetop. Allow the butter to cool for a few minutes before proceeding with the rest of the recipe.
- Combine all of the ingredients together in a blender for a silky-smooth batter. If you don’t have a blender, place the ingredients into a mixing bowl and whisk until smooth and free of lumps.
- Rest the batter in the fridge for at least 20 minutes, up to 1 day before use.
- In the meantime, prepare the sauce. Place the butter into a small saucepan over medium-low heat and cook until the butter is just beginning to brown and smells nutty.
- Zest two oranges, and juice the rest. Add the orange juice to the butter to stop the browning process, along with the zest and the sugar. Cook on medium heat for 5 minutes until thickened.
Fry the crêpes and set aside
- To fry the crêpes, generously butter a small pancake or crêpe pan, and place over medium heat.
- Cook the crêpes one at a time, using about 3-4 tablespoonfuls of batter per crêpe. For thin and lacey crêpes, lift the pan up and twirl the pan as you spread the batter around the hot pan.
- To serve, dip the crepes into the hot brown butter and orange sauce, fold and serve with ice cream.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Dessert
- Method: Fry
- Cuisine: French
Nutrition
- Serving Size: 1
- Calories: 662.37kcal
- Sugar: 28.39g
- Sodium: 244.17mg
- Fat: 40.35g
- Saturated Fat: 23.83g
- Unsaturated Fat: 13.75g
- Trans Fat: 0.01g
- Carbohydrates: 58.52g
- Fiber: 2.66g
- Protein: 13.02g
- Cholesterol: 224.52mg
